Nothing beats a bowl of creamy dairy free potato soup on a chilly night. This soup is velvety, rich, and made with real ingredients for the perfect weeknight comfort meal.
There is just something about a big pot of soup simmering on the stove that makes life feel cozy. I've always loved creamy soups, especially when the weather finally cools down here in Texas, so I wanted to create a comforting soup without the heavy cream and cheese that is also Whole30 and Paleo Friendly.
This dairy free version gets its silky texture from Yukon gold potatoes, a splash of almond milk, and a touch of nutritional yeast for that subtle cheesy flavor. It's the kind of simple meal that I love making on a slow Sunday with Brent and the pups curled up on the couch. I usually like to serve this soup with a side of either honey glazed roasted carrots and asparagus or hot honey roasted brussels sprouts to get some extra veggies and make a rounded out meal.
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What makes this potato soup unique?
Most dairy free soups rely on coconut milk or cashew cream to get that creamy, silky texture, but this recipe lets the potatoes do the heavy lifting. Also, adding crispy bacon gives this soup a little smoky crunch while keeping it gluten free, Whole30, and Paleo friendly. It's made with clean, real ingredients that you can feel good about while still enjoying that comfort classic flavor.
Ingredients
Substitutions
Potatoes- I use Yukon Gold potatoes, but you can use russet potatoes.
Chicken broth- Any broth or stock will work. If you want to keep this vegan, then use vegetable broth.
Arrowroot flour- You can substitute tapioca flour, cornstarch or gluten-free flour. Usuing cornstarch or gluten free flour will no longer make this Whole30 or Paleo.
Almond milk- Any non-dairy milk will work in this recipe. You can use full-fat coconut milk, cashew milk, or oat milk.
Step by step
- Step 1: Add the bacon to a Dutch oven or large soup pot and cook till crisp then set aside on a paper towel-lined plate leaving the bacon fat in the pan.
- Step 2: Cut the potatoes into one-inch chunks and add to a large pot of water, and boil until tender, about 10 minutes.
- Step 3: Dice the onion and mince the garlic and them to the Dutch oven you cooked the bacon in. Add the oil if needed, and saute until the onions are tender, about 3-4 minutes. Add the garlic and cook for a minute or two.
- Step 4: Sprinkle the arrowroot flour over the sauteed onions, stir, and let cook on medium heat for about two minutes.
- Step 5: Drain the cooked potatoes, then add them to the pot along with the milk, salt, pepper, nutritional yeast, and broth, and cook for 10 minutes on low heat.
- Step 6: Using an immersion blender directly in the Dutch oven, blend until creamy, or transfer ¾ of the soup to a blender, blend, then add it back to the Dutch oven. Crumble the cooked bacon into small pieces and sprinkle them on top of the soup along with fresh chives when serving.
How do I make my soup thicker?
If you like a thicker soup, simmer it uncovered for a few extra minutes or stir in a touch more arrowroot or tapioca flour slurry (1 teaspoon mixed with 1 tablespoon of water or dairy free milk). For a thinner consistency, just add more broth or milk until it's the consistency you like.
Can I make this vegan?
Yes! Just omit the bacon and use vegetable broth instead of chicken broth.
What is the best dairy free milk to use?
I like using unsweetened almond milk because it keeps the soup light and smooth, but if you want extra creaminess you can use full fat coconut milk, just make sure it's unsweetened.
Kaleena's Tips
- Extra rich flavor. For extra rich flavor, try using full-fat coconut milk or a blend of almond milk and a spoonful of dairy free cream cheese. If the soup thickens too much after sitting, just whisk in a little extra broth or milk before reheating.
- Don't forget the nutritional yeast. It gives the soup that rich, cheesy depth without actual cheese.
- Season at the end. Potatoes love to soak up salt as they cook, so taste your soup after blending and adjust the seasoning before serving.
Storing, Freezing, Reheating
Storing: Let the soup cool completely, then transfer it to an airtight container. It will keep for up to 5 days in the fridge. If you already topped it with the bacon and chives, they will lose their crispiness. If you are meal prepping, you can store the bacon and chives separately and top when reheating.
Freezing: Let the soup cool completely, then transfer to souper cubes (my favorite!) or a feezer zip top bag (lay the bag flat in the freezer) and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating: Warm your soup slowly on the stovetop over low heat, stirring occasionally. Add a splash of broth or dairy free milk to loosen it up, potatoes tend to thicken as they sit. Avoid boiling after you add milk, since that can cause separation or a slightly grainy texture. If you're reheating from frozen, defrost first for the creamiest results.
You can also reheat your soup in a microwave safe bowl in the microwave. Cover the bowl with a loose paper towel, and heat in 30 second intervals, stirring between heating, until warmed through. You can add a splash of dairy free milk or broth halfway through heating if your soup feels too thick.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Dairy Free Free Potato Soup
EQUIPMENT NEEDED
- Dutch Oven or Instant Pot
Ingredients
- 5 medium Yukon Gold potatoes
- 4 strips bacon *I use Applegate bacon to keep this Whole30
- 2 cups chicken broth
- 1 cup unsweetened almond milk
- ½ onion diced
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot flour
- 1 teaspoon salt
- 1 teaspoon pepper
- chives *optional
Instructions
- Add the bacon to a Dutch oven and cook till crisp, then set aside on a paper towel-lined plate. Leaving the bacon fat in the Dutch oven.
- Cut the potatoes into one inch chunks and add them to a large pot of water, boil until tender, about 10 minutes.
- Dice the onions and add them to the Dutch oven along with a little oil, if needed, and sauté on medium heat until the onions are tender, about 3-4 minutes. Then mince the garlic, add them to the pot, and sautee for 1-2 minutes.
- Sprinkle the arrowroot flour over the sauteed onions and garlic, stir, and let cook on medium heat for about 2 minutes.
- Drain the cooked potatoes then add them along with the milk, salt, pepper, nutritional yeast, and broth to the Dutch oven and cook on low for 10 minutes.
- Using an immersion blender directly in the Dutch oven, blend the potatoes until creamy. Or, transfer ¾ of the soup to a blender, blend until creamy, then add it back to the pot and stir. This leaves a little bit of potato chunks in your soup. You can blend all of it for a super smooth soup.
- Serve with crumbled bacon and chives.
Notes
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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