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–+ servings

Dairy Free Potato Soup

5 from 5 votes
A bowl of dairy free potato soup with chives, cashew cream, and crispy bacon pieces.
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.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4

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

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. 
  • 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.

Notes

See the blog post for storage tips and other helpful recipe tips.

Make It Your Way: Substitutions & Variations

No Yukon gold potatoes? - use other creamy potato varieties such as yellow potatoes, red potatoes, or russet potatoes.
No vegan 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.