Dairy-Free Potato Soup
This dairy-free potato soup is so delicious, flavorful and creamy. It's the perfect savory comfort food that can be made in under 30 minutes!
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
- ⅓ 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 ⅓ 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 ¾ 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.
- Top with bacon, non-dairy cheddar shreds, chives and the sour cream substitute!
- Enjoy!
Notes
*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).
*1 teaspoon of ground black pepper will give it a little kick. If you are sensitive to heat, just reduce the amount by half.
Nutrition
Serving: 2cupsCalories: 307kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1386mgPotassium: 885mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 141mgIron: 2mg
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