This dairy-free potato soup is a comforting and creamy dish that delivers all the rich, hearty flavors you love without the need for dairy. Made with tender potatoes and savory aromatics, this soup achieves its luscious texture through blending instead of milk or cream, making it suitable for those with lactose intolerance or anyone seeking a lighter alternative. Serve this delightful soup as a cozy lunch or a satisfying dinner, accompanied by a fresh green salad or crusty bread for a complete meal.
Ingredients for Dairy-Free Potato Soup
- Onions: Yellow onions have a mild, slightly sweet flavor that complements the soup perfectly.
- Celery: Chopped celery adds texture to the soup.
- Canola oil: Canola oil provides a light and neutral base for sautéing the vegetables, ensuring the flavors of the soup shine through without any overpowering taste.
- Chicken broth: Make a homemade chicken broth or use your favorite store-bought chicken broth brand.
- Potatoes: Yukon Gold or russet are the best potatoes for this recipe. Their starchy texture helps thicken the soup, adding to its creamy consistency.
Directions
Step 1: Cook veggies and potatoes
In a large saucepan, sauté the onions and celery in oil until tender. Add the broth and potatoes then bring it to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes or until potatoes are tender.
Step 2: Blend ingredients
Cool slightly. In a blender, process half the soup until smooth. Return to pan and heat thoroughly.
Recipe Variations
- Add some herbs: Enhance the flavor by adding fresh or dried herbs like thyme, rosemary, or dill. These herbs add an aromatic touch that complements the creamy base.
- Try it with vegetables: Mix in fresh or frozen corn kernels, leeks, carrots, broccoli florets, or chopped kale for added nutrients and a pop of color.
- Top it off: Add crispy bacon bits, dairy-free shredded cheese, and chopped green onions as toppings. You can also include a dollop of dairy-free sour cream for extra richness.
- Make it creamier: For extra creaminess, stir in a dairy-free creamer or plant-based milk like almond, coconut, or cashew milk at the end of cooking.
How to Store Dairy-Free Potato Soup
To store dairy-free potato soup, first allow it to cool to room temperature. Transfer the soup to airtight containers and refrigerate for up to four days.
How to freeze dairy-free potato soup
For longer storage, divide the cooled soup into portions and place it in freezer-safe containers or bags, leaving space for expansion. Freeze for up to three months. When ready to eat, thaw it in the refrigerator overnight or use the microwave defrost setting. Reheat on the stovetop over medium heat or in the microwave, adding a splash of non-dairy milk or broth if needed.
Dairy-Free Potato Soup Tips
What can you serve with dairy-free potato soup?
Try pairing it with a bowl of hearty greens like a chickpea and sweet potato salad for a refreshing crunch. Serve with a deli sandwich or roasted veggies to add a nutritious, hearty side. Additionally, a slice of homemade bread goes well with any soup and is great for dipping.
How do you make dairy-free potato soup thicker or thinner?
For a thicker, creamier soup, simmer the soup uncovered to thicken it by allowing excess liquid to evaporate, or add a thickening agent like a cornstarch slurry. To thin the soup gradually add chicken broth or water, stirring until you achieve the desired consistency.
How do you make dairy-free potato soup in the Instant Pot?
To make dairy-free potato soup in the Instant Pot, start by setting the pot to “sauté” and heating olive oil. Add diced onions and sauté until translucent, then add chopped celery and cook for another minute. Add diced potatoes and chicken broth. Cancel “sauté” and set to “pressure cook” on high for eight minutes, then perform a quick release. Use an immersion blender to blend the soup, adding more broth if the soup is too thick.
