You're going to love this creamy dairy-free potato soup. You can eat it as is or make it a loaded potato soup with all the fixings on top. I promise you won't even miss the lack of dairy.
A few years ago during my personal chef days, I made a similar soup for a few of my clients on a regular basis. It's easy to swap out the ingredients and add more vegetables, but today we're going all out on potato soup mode.
- olive oil
- dairy-free butter
- yukon gold potatoes
- dairy-free milk
- white wine vinegar
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dairy-free potato soup using what you already have? Here are some ideas…
- No Yukon gold potatoes? - the only other potatoes that will yield super creamy results are russets.
- No dairy-free butter? - use olive oil.
- No shallots? - sub yellow or white onion instead.
- No celery? - use green bell pepper.
- No rosemary? - sub thyme (fresh or dried).
- No dairy-free milk? - cashew cream is great and makes it even creamier.
- No white wine vinegar? - use a squeeze of lemon juice.
- Optional add-ins - garlic or garlic powder, more vegetables in place of some of the potatoes (such as cauliflower, celery root, parsnip, or carrots)
- Toppings: oven cooked bacon, chives, dairy-free sour cream or cashew cream.
GETTING THE MOST FLAVOR
Potatoes are very bland on their own, so building the flavor early on when making potato soup is essential. This is why we use aromatics. If using garlic as one of the add-ins, add it in with the shallots and celery.
A little hack I love is to add a splash or two of vinegar when soup tastes a little lackluster. The acid helps to brighten up flavors and is a great trick to kick the flavors up a few notches.
If you're not convinced, taste the soup before and after the addition of vinegar.
BEST POTATOES FOR MAKING POTATO SOUP
When it comes to dairy-free potato soup, we need all the help we can get in the creaminess department. Luckily, certain potatoes yield creamier results than others. For this soup, you'll want to use russet potatoes or Yukon gold.
These potatoes have a higher starch content than others. As the potatoes cook, the starch gets released. This is what leads to that super creamy texture once blended.
GETTING THE RIGHT TEXTURE
If you like your soup really thick, you can make a slurry by mixing 1 tablespoon of arrowroot, tapioca, or cornstarch with 1 tablespoon of cold water or broth before adding it to the soup.
Or maybe you prefer a brothier soup with some texture. In this case, set aside a cup of the cooked potatoes and then add them back in once blended.
More Dairy-Free Soups You'll Love
Creamy Dairy-Free Potato Soup
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 2 shallots, diced
- 2 stalks celery, diced about 1 cup
- 1 teaspoon fresh rosemary or thyme, minced ¼ teaspoon dried
- 1 teaspoon kosher salt, plus more to taste, divided
- freshly cracked black pepper
- 2.5 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes or russet
- 4 cups broth chicken or vegetable
- 1 cup oat or cashew milk or substitute
- splash white wine vinegar or substitute
- To a large pot over medium heat, saute the shallots, celery, and fresh rosemary in the olive oil and butter. Season with ½ teaspoon of kosher salt and a couple cracks of freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes or until the onions are translucent and the celery starts to soften.
- Add the cubed potatoes, broth, the other ½ teaspoon of salt, and dairy-free milk. Bring to a boil and then reduce the heat to a simmer. Cook for about 8-10 minutes or until the potatoes can easily be pierced with a fork.
- Pull off the heat, add a splash of vinegar, and using an immersion blender, blend until it's completely smooth or set aside a cup of the cooked potatoes and then add them back in once blended for some texture. Taste and add more salt, pepper, and/or vinegar as needed.
- Add any toppings you'd like or enjoy as is.
- If you like your soup really thick, you can make a slurry by mixing 1 tablespoon of arrowroot, tapioca, or corn starch with 1 tablespoon of cold water or broth before adding it to the soup.