This creamy dairy-free potato soup is perfect for a cozy day. It combines smooth potatoes with tasty spices for a warm and filling dish!
Sometimes, I just can’t resist adding a sprinkle of crispy bacon on top! You’ll love how easy this soup is to make. Just blend, heat, and enjoy!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a creamy texture. You can swap them for Yukon gold potatoes for a buttery taste or even sweet potatoes for a unique twist!
Vegetable Broth: This adds depth of flavor. If you have homemade broth or chicken broth, those work too! For a low-sodium option, look for low-salt varieties.
Dairy-Free Milk: I love almond milk here, but oat milk or cashew milk are great alternatives. They add creaminess without any dairy!
Olive Oil or Dairy-Free Butter: Both will work well for sauteing. If you’re looking for flavor, try using coconut oil or vegan butter.
Smoked Paprika: This is optional but adds a lovely hint of smoky flavor. If you don’t have it, regular paprika will do the job just fine!
How Do I Get the Perfect Creamy Texture?
Getting that smooth, creamy soup is all about blending. If you’re using a blender, be careful with hot soup! Blend in small batches to avoid splatters.
- Start by blending the soup base until it’s smooth before adding the almond milk for an easier texture.
- If using an immersion blender, make sure to blend thoroughly around the pot until all chunks are gone.
- For an extra creamy touch, you can mash some of the potatoes with a fork after blending.
These steps will ensure your soup is velvety and delightful! Enjoy your cooking!
How to Make Dairy-Free Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth if not strictly vegan)
- 1 cup unsweetened almond milk (or any dairy-free milk)
- 2 tbsp olive oil or dairy-free butter substitute
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme, plus extra for garnish
- ¼ tsp smoked paprika (optional, for depth)
For Toppings (Optional):
- ½ cup diced cooked bacon or bacon bits
- ¼ cup dairy-free shredded cheese
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This delicious dairy-free potato soup takes about 10 minutes to prepare, and around 30 minutes to cook. You’ll have a comforting bowl of soup ready in about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, which will take about 5 minutes. This brings out the sweet flavor of the onion!
2. Cook the Garlic:
Next, add the minced garlic to the pot and cook for another 1-2 minutes until it smells delicious. Be careful not to let it burn as it can become bitter.
3. Add Potatoes and Broth:
Now it’s time for the star ingredients! Add the diced potatoes, vegetable broth, salt, black pepper, dried thyme, and smoked paprika (if using). Bring the mixture to a boil to get everything cooking quickly.
4. Simmer Until Tender:
Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are incredibly tender. You can easily check this by poking them with a fork.
5. Blend the Soup:
Using an immersion blender, blend the soup right in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in small batches to a regular blender and puree until smooth, then return it to the pot.
6. Stir in Dairy-Free Milk:
Add the unsweetened almond milk to the blended soup and warm it over low heat. Stir well and taste to see if you need to adjust the salt or pepper. This step adds creaminess without any dairy!
7. Serve and Garnish:
Serve the hot soup in bowls, and if you like, sprinkle on some dairy-free shredded cheese, crispy bacon bits, and fresh thyme for a lovely touch!
8. Enjoy!
Dig in and enjoy your comforting, creamy, dairy-free potato soup! Perfect on a chilly day or whenever you’re in the mood for something hearty!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their creaminess, you can use Yukon gold potatoes for a buttery flavor or even sweet potatoes for a different twist. Just keep in mind that cooking times may vary slightly based on the type of potato used.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can add less broth at the beginning or incorporate more potatoes. Alternatively, after blending, you can return a portion of the blended soup back to the pot and mix in unblended potato chunks for added texture!
Can I Store Leftover Soup?
Yes! Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you might want to add a splash of almond milk to restore some creaminess and adjust the consistency.
What Can I Use Instead of Almond Milk?
If almond milk isn’t your preference, feel free to substitute with any other dairy-free milk like coconut milk, oat milk, or soy milk. Each alternative will add its unique flavor, so choose one that complements your taste!
