Dairy Free Potato Soup
This easy one-pot dairy-free potato soup recipe comes together in under 30 minutes and feels like a warm hug during the cold winter months.
You’re going to love this creamy potato soup. You can eat it as is or make it a loaded baked potato soup with all the fixings on top.
The best part is how customizable it is. You can fully blend it for a smoother texture or make a chunky potato soup depending on your personal preference, add in more vegetables, top with crispy bacon or crispy oven baked prosciutto, etc.Â
Ingredients
- Olive oil and vegan butter – a combination of the two adds more dimension to the flavor. You can also use avocado oil.
- Shallots and celery – aromatics to help build the flavor of the soup.
- Fresh rosemary – an earthy flavor that pairs well with potatoes.
- Yukon gold potatoes – a creamy, buttery potato that helps create a super creamy soup.
- Vegetable broth or chicken stock – for flavor and bulk.
- Non-dairy milk – such as almond milk, oat milk, or full-fat coconut milk. This is used in place of heavy cream and adds an equally silky texture to the soup.
- White wine vinegar – this helps to brighten up the flavor.
- Chives or green onions – for garnish.
See the recipe card for quantities.
How to Make Dairy Free Potato Soup
Step 1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Saute the shallots and celery until the onions are translucent and the celery starts to soften, about 5 minutes. Season with ½ teaspoon of kosher salt and a couple of cracks of freshly ground black pepper.Â
Step 2. Add the cubed potatoes, broth, the other ½ teaspoon of salt, and non-dairy 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.
Step 3. Remove the pot from the heat and add a splash of vinegar. Use an immersion blender to blend the soup until it’s reached your desired consistency. If you prefer some texture, set aside a cup of the cooked potatoes and then them back into the blended soup. Taste and add more salt, pepper, and/or vinegar as needed.
Step 4. Garnish with green onions or chives, crispy bacon pieces or crispy prosciutto, cashew cream, etc.
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? – use other creamy potato varieties such as yellow potatoes, red potatoes, or russet potatoes.
- No dairy-free butter? – use all olive oil.
- No shallots? – use yellow or white onion instead.
- No celery? – use green bell pepper.
- No fresh rosemary? – you can use dried herbs such as dried rosemary or thyme.
- No dairy-free milk? – dairy-free cream such as cashew cream or coconut cream will make it super creamy.
- No white wine vinegar? – add a squeeze of lemon juice.
- Optional add-ins – garlic or garlic powder, nutritional yeast, or more vegetables in place of some of the potatoes (such as cauliflower, celery root, parsnip).
- Toppings – oven cooked crispy bacon, chives, dairy-free sour cream, or cashew cream.
How to Store
Allow the soup to cool completely, before storing it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Helpful Tips
No immersion blender? A high speed blender will also do the trick, it just adds more dishes.
What to add if your soup tastes a little bland? 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 the flavors without making it taste sour.
Use the creamiest potatoes for the best results. This includes red, yellow, golden, or russet. These potatoes yield creamier results than others because they have a higher starch content. As the potatoes cook, the starch gets released. This is what leads to that super creamy texture once blended.
More Dairy Free Soups
- Chicken Cilantro Lime Soup
- Dairy Free Tomato Soup With Basil
- Creamy Chicken Corn Chowder
- Quick & Easy Taco Soup
Dairy Free Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 medium shallots diced
- 2 stalks celery diced
- 2 teaspoons fresh rosemary or thyme, minced ½ teaspoon dried
- 1 teaspoon kosher salt divided, plus more to taste
- freshly cracked black pepper
- 2 ½ pounds Yukon gold or russet potatoes peeled and cut into 1-inch cubes
- 4 cups chicken or vegetable broth
- 1 cup non-dairy milk of choice
- splash of white wine vinegar
Toppings
- oven cooked bacon
- cashew cream
- chives or green onions
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Saute the shallots and celery until the onions are translucent and the celery starts to soften, about 5 minutes. Season with ½ teaspoon of kosher salt and a couple of cracks of freshly ground black pepper.Â
- Add the cubed potatoes, broth, the other ½ teaspoon of salt, and non-dairy 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.
- Remove the pot from the heat and add a splash of vinegar. Use an immersion blender to blend the soup until it's reached your desired consistency. If you prefer some texture, set aside a cup of the cooked potatoes and then them back into the blended soup. Taste and add more salt, pepper, and/or vinegar as needed.
- Garnish with green onions or chives, crispy bacon pieces or crispy prosciutto, cashew cream, etc.