Dairy Free Potato Soup
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Our quick and easy dairy-free potato soup recipe brings comfort in every spoonful. Sautéed onions, carrots, and celery build a savory base, while potatoes and thyme provide a hearty flavor. Filled with tender veggies like corn and peas, this soup is a warm, satisfying soup that is perfect for chilly days and easy to whip up anytime you need a comforting, dairy-free meal.
Wondering what to eat with potato soup? My Garlic Bread Bruschetta is a family favorite if looking for an option beyond soup and salad. To boost the protein at your meal, you might enjoy a Rotisserie Chicken Salad Sandwich or Crispy Baked Chicken Thighs, which are both popular recipes.
For more creamy soup recipes, Creamy Chicken Poblano Soup and Butternut Squash Soup with Frozen Squash won’t disappoint.
Table of Contents
When To Make Dairy Free Soup
- Seasonal Occasions: This potato soup is perfect for warming up on a chilly evening or to comfort the family on a dreary weather day. It is also ideal in the fall when freshly harvested potatoes and veggies are available.
- Dietary Needs: A great option for gatherings where family, friends or guests have dairy intolerances or allergies.
- Special Events: This soup is something to consider any day of the week when craving a comfort meal, but it can also be made for special occasions around the holidays or birthdays.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 cup carrots diced
- 3 stalks celery diced
- 2-3 cups diced potatoes
- 2 cloves garlic minced
- 1 tablespoon cider vinegar
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups vegetable broth
- 1 1/2 cups dairy-free heavy cream
- 1 cup frozen corn
- 1 cup frozen peas
Don’t need a dairy-free option? You can use regular heavy cream in place of the dairy-free version.
Can’t find dairy-free heavy cream? Swap with 1 cup canned coconut milk and 1/2 cup unsweetened soy or almond milk.
How To Make Vegetable Soup
STEP ONE: Sauté the vegetables. In a Dutch oven, add the olive oil, onions, carrots, and celery. Cook for about 4 minutes then add the (peeled or unpeeled) diced potatoes and garlic. Cook for another minute. Add the cider vinegar, thyme, salt, and pepper.
STEP TWO: Simmer. Add the vegetable broth and bring to a simmer. Simmer for 25-30 minutes or until the potatoes are softened.
STEP THREE: Add the other ingredients. Add the dairy-free cream, corn and peas. Cook for about 10-15 minutes. Serve hot.
Recipe Tips and Variations
- To add protein to the soup itself, use a cooked rotisserie chicken. Simply pull the meat from the bones and add it directly to the soup once the potatoes are cooked to reheat.
- Looking for a lower carb alternative? Use 1-2 cups of diced potatoes and 1 cup of cauliflower or diced parsnips to reduce the overall amount of carbohydrates in the dish.
- The vegetable broth can be swapped with chicken broth if a vegetarian version is not required. I also like to occasionally add a splash of white wine to enhance the flavor of the vegetables.
- Using frozen corn and peas is a helpful shortcut when making homemade veggie soup. Consider pre-diced onions, celery and carrots to take it one step further and reduce prep time.
FAQs
To achieve the desired consistency, use an immersion blender to blend some of the potatoes then stir to thicken. You can also puree a can of white beans such as cannellini then stir into the soup to achieve a thicker and creamier soup. If time allows, let the soup simmer for a few extra minutes to thicken.
Carefully add 1/8 cup of vegetable broth at a time until the desired consistency is reached. Stir between each addition to ensure the soup doesn’t become too thin.
Russet and Idaho are preferred potatoes if a creamy texture is desired as these varieties mash and blend extremely well. If a chunkier soup is the goal, then I would recommend Yukon gold or even red potatoes as both types hold their shape when cooked.
Is this creamy potato soup gluten-free?
Yes, the recipe is naturally gluten-free when made as written. Always double check your ingredients to identify hidden sources of gluten.
Storage Instructions
Store this soup properly, and you’ll be able to enjoy it for days or even months ahead. Here’s how to store your leftovers:
In the fridge: Allow the soup to cool down to room temperature. Transfer the soup to an airtight container or individual portion-sized containers with tight-fitting lids. The soup can be refrigerated for up to 3-4 days.
In the freezer: Allow the soup to cool completely and transfer it to freezer-safe containers or resealable freezer bags. The soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator.
How To Reheat Dairy Free Potato Soup
When reheating a creamy soup, you can choose the stovetop or microwave as a method:
Stovetop: Pour your soup into a pot and heat it over medium heat until warmed through, stirring occasionally.
Microwave: If you prefer a quick reheating method, you can use the microwave. Transfer the soup to a microwave-safe bowl and cover it loosely to prevent splatters. Heat the soup in short intervals, stirring in between, until it’s hot through.
More Dairy Free Soup Recipes To Try
- Dairy Free Creamy Chicken Soup
- Chicken White Bean Soup
- Stuffed Pepper Soup (Crockpot)
- Gluten Free Chicken Tortilla Soup
Easy Dairy-Free Potato Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 cup carrots diced
- 3 stalks celery diced
- 2-3 cups diced potatoes
- 2 cloves garlic minced
- 1 tablespoon cider vinegar
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups vegetable broth
- 1 1/2 cups dairy-free heavy cream
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- Saute the vegetables. In a Dutch oven, add the olive oil, onions, carrots, and celery. Cook for about 4 minutes then add the potatoes and garlic. Cook for another minute. Add the cider vinegar, thyme, salt, and pepper.
- Simmer. Add the vegetable broth and bring to a simmer. Simmer for 25-30 minutes or until the potatoes are softened.
- Add the other ingredients. Add the dairy-free cream, corn and peas. Cook for about 10-15 minutes. Serve hot.
Video
Notes
- To add protein to the soup itself, use a cooked rotisserie chicken. Simply pull the meat from the bones and add it directly to the soup once the potatoes are cooked to reheat.
- Looking for a lower carb alternative? Use 1-2 cups of diced potatoes and 1 cup of cauliflower or diced parsnips to reduce the overall amount of carbohydrates in the dish.
- The vegetable broth can be swapped with chicken broth if a vegetarian version is not required. I also like to occasionally add a splash of white wine to enhance the flavor of the vegetables.
- Using frozen corn and peas is a helpful shortcut when making homemade veggie soup. Consider pre-diced onions, celery and carrots to take it one step further and reduce prep time.
