I still remember the first chilly evening I made this creamy dairy free potato soup. After a hectic day, all I wanted was a cozy meal that was fast, comforting, and free of dairy. This soup became my go-to, a simple recipe with rich, layered flavors that anyone juggling busy days can master. Today, I’m excited to share the ultimate dairy-free potato soup you’ll love.
Table of Contents
Why You’ll Love This Foolproof Recipe
- Multiple Creaminess Methods: Whether you prefer coconut milk, cashews, or the potato-only method, this guide offers three ways to achieve the perfect creamy texture, ideal for those with allergies or specific taste preferences.
- Rich, Layered Flavor: Build flavors step-by-step to make a soup that’s anything but bland and keeps you coming back for more.
- Beginner Friendly: Detailed instructions and helpful cues make it easy to follow, even if you’re new to cooking.
- Perfect Texture, Every Time: A pro tip to reserve some diced potatoes for a lovely texture contrast that makes this soup stand out.
Choosing Your Key Ingredients
The Best Potatoes for Creamy Soup
Starchy potatoes like Russets release more starch, creating a silky, naturally creamy base when blended. Waxy potatoes such as Yukon Golds or yellow potatoes hold their shape better and add a buttery flavor. For this soup, I recommend Russets or Yukon Golds because their starch content makes the soup smooth and luscious without needing heavy cream.
Your Guide to Dairy-Free Creamers
- Canned Coconut Milk: The richest and easiest option. It adds creaminess with just a whisper of coconut flavor that doesn’t overpower your savory soup.
- Soaked Raw Cashews: Soak cashews overnight and blend them with water for a neutral, creamy alternative that’s nutty but mild. This method is great for achieving a smooth texture without dairy.
- The Potatoes Themselves: Using the starchy potatoes’ own natural creaminess by blending more potato and cooking liquid is a simple, allergen-free trick for a creamy soup base.
Ingredients
- 2.5 lbs potatoes (russet, yellow, or gold potatoes work best, peeled and diced)
- 32 oz chicken stock or broth
- 1/2 white or yellow onion (sliced)
- 1 cup canned coconut milk (unsweetened)
- 1/4 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme or dried chives
- Smoked beef bacon
Essential Equipment For Making Dairy Free Potato Soup
Here’s what you’ll need:
- A large pot or Dutch oven for cooking your soup ingredients evenly.
- A blender, either a standard blender or an immersion blender, to puree for that velvety, smooth texture.
How to Make Dairy Free Potato Soup (Step-by-Step)
The process is simple: cook your potatoes and onions in flavorful broth until tender, blend with your chosen creamy base, then season and stir in reserved potatoes for texture. Remember to watch your potatoes carefully so you don’t overcook and lose too much broth!
Three Paths to the Creamiest Soup
Everyone’s kitchen and tastes are different, so here are three foolproof methods to get the creamiest dairy free potato soup:
Method 1: The Classic (Using Canned Coconut Milk)
This is my favorite and the quickest go-to. The canned coconut milk adds a luscious, rich creaminess, balancing the starch from the potatoes perfectly. It’s the method used in the main recipe and works magic every time.
Method 2: The Nut-Based Cream (Using Soaked Cashews)
If you want to skip coconut, soak 3/4 cup raw cashews in water overnight or for at least 4 hours. Blend soaked cashews with 3/4 cup fresh water until silky smooth. Add this cream during blending to get a rich texture without coconut flavor. This technique is a popular way to add creaminess to dairy-free recipes.
Method 3: The Potato-Only Purée
For a no-nonsense, allergen-free option, blend a larger portion of your cooked potatoes with the broth until completely smooth, relying on the potatoes’ starch to create creaminess. No added creamers needed, just pure potato magic.
How to Get a Velvety Smooth Texture (Blending Techniques)
- Standard Blender: Vent the lid slightly when blending hot soup to release steam and pressure buildup. Blend in batches if your blender is small.
- Immersion Blender: Hold the blender steady and tilt the pot slightly. Blend slowly to avoid splatter and get an even texture without extra cleanup.
Aisha’s Tips for the Best Flavor
- Sauté Your Aromatics: Cook onions until soft and translucent for sweet, mellow flavor.
- Use Quality Broth: A rich chicken or vegetable broth is the foundation of a flavorful soup. For more inspiration on hearty broths, check out the ultimate chicken potato soup recipe.
- Season Generously: Taste and adjust salt and pepper at the end for the best balance.
- Add Umami: Stir in a teaspoon of white miso paste or nutritional yeast for an extra depth of flavor.
Make it a Meal
Turn this soup into a hearty dinner with these pairings:
- A crisp green salad tossed with a sharp vinaigrette to cut through the creaminess.
- Toasted sourdough “grilled cheese” sandwiches with dairy-free cheese melted inside.
- Roasted chickpeas for a crunchy, protein-packed side.
Topping Ideas: The Ultimate Loaded Potato Soup Bar
Create a fun, customizable soup bar with these toppings:
- Crispy & Crunchy: Crispy beef bacon, dairy-free bacon bits, toasted croutons, fried onions.
- Creamy & Rich: Dollops of dairy-free sour cream or plain yogurt, swirls of cashew cream.
- Fresh & Green: Freshly chopped chives, parsley, or green onions.
Dietary Variations for Your Dairy Free Potato Soup
| Diet | Chicken Stock Swap | Bacon Swap | Other Notes |
|---|---|---|---|
| Vegan | Use high-quality vegetable broth. | Use vegan bacon bits or omit. | Use olive oil instead of bacon fat. Add nutritional yeast for cheesy flavor. |
| Whole30 | Use compliant chicken or vegetable broth. | Use compliant, sugar-free bacon. | Ensure coconut milk has no added gums or sugar. |
| Paleo | Use compliant chicken or vegetable broth. | Use compliant, sugar-free bacon. | Ensure coconut milk has no added gums or sugar. |
Storage, Freezing, and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let soup cool completely, then portion into freezer-safe containers.
How to Reheat Frozen Soup: Thaw overnight in the fridge. Reheat slowly on the stovetop over low heat, whisking frequently to prevent graininess and keep the texture smooth.
Frequently Asked Questions (Troubleshooting)
Can I make this soup in a Crock-Pot?
Yes, cook potatoes and onion in broth until tender, then blend and finish with creaminess method.
Can I use an Instant Pot?
Absolutely! Use the sauté function for onions, then pressure cook potatoes and broth before blending.
What’s the best way to thicken my soup if it’s too thin?
Simmer with the lid off or blend in some instant potato flakes.
My soup is too thick, how do I thin it out?
Add broth or water a little at a time until you reach your desired consistency.
| Problem | Easy Solution |
|---|---|
| Soup is too thin | Simmer with lid off for 10-15 minutes or blend in a small amount of instant potato flakes. |
| Soup is too thick | Stir in extra broth or water, ¼ cup at a time, until desired consistency is reached. |
| Soup is grainy | Can happen with overcooked potatoes or quick reheating. Whisk while reheating or re-blend. |
| Soup tastes bland | Add more salt, a squeeze of lemon juice, or a pinch of nutritional yeast for umami. |
This creamy dairy free potato soup is easy to make no matter which creaminess method you choose. Whether you go for the luscious coconut milk, silky cashew cream, or all-potato classic, you’ll get a comforting, rich meal fast. Which creaminess method are you going to try first: coconut milk, cashews, or the classic potato purée? I’d love to hear how it turns out for you in the comments below!
Don’t forget to follow me on Pinterest for more recipes @aisharecipes
Dairy-Free Potato Soup
Ingredients
Equipment
Method
- Add chicken stock, onion, and diced potatoes to a soup pot. Bring to a boil and cook for 5-8 minutes until potatoes are fork-tender.
- Remove 1 cup of cooked potatoes and set aside.
- Blend remaining potatoes, onion, chicken stock, and coconut milk until smooth.
- Return blended soup to the pot. Add reserved potatoes, salt, pepper, garlic powder, and thyme. Stir well.
- Serve in bowls, garnished with chives and crispy smoked beef bacon.
