Dairy Free Free Potato Soup
This creamy dairy free potato soup is the ultimate cozy comfort food, rich, hearty, and totally satisfying without any cream or cheese. Made with simple, real ingredients like Yukon gold potatoes, almond milk, and crispy bacon, it’s gluten free, Whole30, and Paleo-friendly. The perfect easy weeknight dinner or meal-prep soup to warm you up on a chilly day.
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
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.
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.
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.
Nutrition
Calories: 219kcalCarbohydrates: 43gProtein: 8gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 1114mgPotassium: 1024mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 43mgCalcium: 114mgIron: 2mg
*nutrition information is an approximate
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