I would bet just about anything on this dairy-free potato soup being the best one there is. Dairy free or not, it really is the best potato soup recipe! There isn't anything weird or unusual in this soup. The taste is just as a classic, creamy and savory potato soup should be.
This recipe was inspired by Sam from sugarspunrun.com. Her Ultimate Creamy Potato Soup is highly rated and so I just had to try and transform it into a dairy-free one that would be as insanely good as hers looks! I am pumped to share it with you because I know you'll love it just as much as my family and friends do.
đź“ťIngredients
Non-dairy butter- use your favorite tasting dairy-free butter! Mine is country crock plant butter with avocado oil.
Yellow onion
Garlic cloves
Flour- I use all-purpose for this recipe.
Chicken broth
Unsweetened plant milk- I like to use either homemade almond milk or homemade cashew milk for the best flavor! These won't leave any weird tastes in your cooking!
Russet potatoes
Unsweetened plain coconut yogurt- hands down the best sour cream alternative!
Freshly squeezed lemon juice- this might sound odd but it really does help mimic the tanginess of cheeses like sour cream and cream cheese! My advice is to not leave this one out!
Coarse kosher salt
Ground black pepper
Optional toppings
Crispy bacon
Green onions
Dairy-free cheddar cheese shreds
Unsweetened plain coconut yogurt
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🥔Substitutions
Potatoes- If you don't have russet potatoes, you can use gold or red potatoes.
Flour- if you are gluten free, you can use an all-purpose gluten-free flour. I like Bob's Red Mill Gluten Free 1:1 Baking Flour that's also an all-purpose flour.
Chicken broth- if you need a vegan option, you can definitely swap out the chicken broth for vegetable broth!
🔪Instructions
Start by finely chopping the onion and then wash and peel your potatoes. Dice them into smaller pieces, preferably around Âľ inch sized cubes.
Next, slice the butter and place it in a large stock pot over medium heat, and add in the chopped onions. Allow the onions to cook for about 5 minutes or until they are tender.
With a zester or fine grater, grate in the garlic cloves and allow it to cook for about 1 minute until fragrant.
Mix in the flour and whisk together.
Slowly add the plant milk while whisking continuously so that no lumps form.
Then do the same with the chicken broth.
Add in the salt, pepper and the peeled and diced potatoes. Mix well.
Bring the pot to a boil and cook until potatoes for about 10-13 minutes or until they are fork tender.
Reduce the heat to a simmer and carefully set aside about a heaping cup (using a liquid measuring cup, not a dry measuring cup) of the cooked diced potatoes. Prepare to blend the soup either with an immersion blender or a high speed blender. If using a high speed blender very carefully transfer the remaining potatoes and about half the liquid to a blender. Blend until smooth. For a completely smooth potato soup add all the potato chunks in the blender in batches.
Pour the pureed soup back into the stockpot and mix in the unsweetened plain coconut yogurt and lemon juice. Stir well.
Lastly, top with bacon, non-dairy cheddar shreds, green onions and your sour cream substitute!
Enjoy!
🧊Storing
Store the soup in an airtight container in the refrigerator for about 3-4 days.
The soup will be very thick once refrigerated.
If reheating leftovers in the microwave, allow the soup to get pretty hot so that it thins down some. I've found that the hotter it gets, the more it thins out. Just be careful handling the bowl. If needed, you can add some more of the unsweetened plant milk or chicken broth until you reach your desired consistency.
If reheating on the stove, cook over medium heat with a lid over the pot to trap in the moisture. Add in milk/chicken broth to desired consistency if needed.
âś…Pro Tips
- If you like some potato chunks left behind in your soup, don't chop them too big. About Âľ inch should be fine. If you like your soup completely smooth with no chunks, then size won't matter so much since it will all get blended together.
- I always weigh my potatoes before peeling them. So, once they are peeled that of course makes them weigh less than 2 ½ pounds. Peeled potatoes will weigh around 32-34 ounces (roughly 2 pounds).
- Use the right amount of potatoes! Don't use too many. Using more than 2 ½ pounds of potatoes can result in a thicker, grainier consistency. I always use my kitchen scale to weigh the potatoes.
- Make sure not to leave out the unsweetened plain coconut yogurt that we use as a sour cream substitute. I haven't tried this recipe with any other sour cream alternatives, so I can't speak for them. But this ingredient is crucial because of the refreshing and tangy taste it has. It really can make or break the dish in my opinion.
âť“Frequently Asked Questions
Yes. Just make sure to put it in a freezer safe container.
When thawing, I place the sealed container in a sink with hot water for about 10 minutes so that it will come out of the container. Transfer it into a pot and heat it over the stove on medium-high heat for about 15 minutes. Stir frequently so that it doesn't get scorched on the bottom.
Just a side note, reheating it on the stove can potentially change the consistency if there were chunks of potatoes. Stirring it can break the chunks and result in an inconsistent texture. I don't find this to be a problem though. It's just as delicious and super simple.
Yes! However, it will turn out much much thinner since it's quite hot and there's a buildup of steam over the course of several hours. It will thicken some as it cools, but I would add a couple more medium peeled and diced potatoes to make up for this. Melt the vegan butter, add in the diced onions and garlic cloves, then mix in the flour, slowly whisk in the plant milk and then the chicken broth. Add in your diced potatoes and seasonings. Let it cook on low for around 6 hours, set aside your desired amount of whole potato chunks and then blend the rest of the soup until creamy. Lastly, add in the unsweetened plain coconut yogurt and the fresh lemon juice. Mix together and enjoy!
Yes. Although, I feel that the time difference isn't that significant because the pressure cooker takes about 10 minutes to heat up and then 10 minutes to cook.
If you choose this route, you'll want to use the sauté setting and melt the butter and cook the onions for just a couple of minutes and then stir in the grated garlic. Then turn off the sauté setting. Mix in the flour, slowly whisk in the milk and then the chicken broth. Add in your diced potatoes and spices, and mix together. Put the pressure cooker lid on seal and cook for 10 minutes. Once finished, I like to let it cool for a few minutes before releasing the steam. That way, I'm not splashed with super hot water droplets. Blend the soup to your desired consistency and then add in the unsweetened plain coconut yogurt and lemon juice. Mix it together, let cool and enjoy!
Because it's extra hot and there's plenty of water vapor from the pressure cooker, the soup appears much thinner and more liquidy. As it cools, it will begin to thicken up. It will still be thinner in comparison to the stove top method, so feel free to use an extra medium to large peeled and diced potato before cooking. Although this isn't totally necessary.
No. You don't have to peel the potatoes. It really comes down to a matter of preference, but if you do leave the skins on make sure to wash and scrub them well.
đź“– Recipe
Dairy-Free Potato Soup
Equipment
- High speed blender
- Kitchen scale for weighing potatoes
Ingredients
- 3 tablespoons non-dairy butter such as country crock with avocado oil
- 1 medium yellow onion finely chopped
- 3 large garlic cloves grated
- â…“ cup flour
- 4 cups reduced-sodium chicken broth
- 2 cups unsweetened almond milk
- 2 ½ pounds russet potatoes peeled and diced into about ¾ inch sized cubes*
- 1 ½ teaspoons coarse kosher salt or to taste
- 1 teaspoon ground black pepper or to taste*
- 1 â…“ cup unsweetened plain coconut yogurt
- 2 tablespoons lemon juice freshly squeezed
Optional toppings
- chopped bacon
- dairy-free cheddar shreds
- green onions
- unsweetened plain coconut yogurt
Instructions
- Start by finely chopping the onion and then wash and peel your potatoes. Dice them into smaller pieces, preferably around Âľ inch sized cubes.
- Next, slice the butter and place it in a large stock pot over medium heat and add in the chopped onions. Allow the onions to cook for about 5 minutes or until they are tender.
- With a zester or fine grater, grate in the garlic cloves and allow it to cook for about 1 minute until fragrant.
- Mix in the flour and whisk together. Slowly add the plant milk while whisking continuously so that no lumps form. Then do the same with the chicken broth.
- Add in the salt, pepper and the peeled and diced potatoes. Mix well.
- Bring the pot to a boil and cook until potatoes for about 10-13 minutes or until they are fork tender.
- Reduce the heat to a simmer and carefully set aside about a heaping cup (using a liquid measuring cup, not a dry measuring cup) of the cooked diced potatoes. Prepare to blend the soup either with an immersion blender or a high speed blender. If using a high speed blender very carefully transfer the remaining potatoes and about half the liquid to a blender. Blend until smooth. For a completely smooth potato soup add all the potato chunks in the blender in batches.Â
- Pour the pureed soup back into the stockpot and mix in the unsweetened plain coconut yogurt and lemon juice. Stir well.
- Top with bacon, non-dairy cheddar shreds, chives and the sour cream substitute!
- Enjoy!
Notes
Nutrition
**Note: Nutrition label is just an estimate. Amounts may vary depending on ingredients you use. Additional toppings are not included in the nutrition label.
Summer says
Everyone loved this potato soup and it taste delicious!
Kayla says
Yay! I’m so glad! Thanks for the review 🙂
Meredith says
This was a phenomenal recipe! Great flavor and was a huge hit with me! Will definitely have again!
Kayla says
Yay, Meredith! I'm so happy you enjoyed it. I appreciate the review! 🙂