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a bowl of dairy-free potato soup with bacon pieces, and chives

Creamy Dairy-Free Potato Soup

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.
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Lindsey Jenkins


  • 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, carrot, celery, and fresh rosemary (or substitute) in the olive oil and butter. Season with half of the 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 carrots are starting 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.