Dairy-Free Potato Soup
Last Updated on January 14, 2024 by Annie
Creamy, hearty, and filling, this dairy-free potato soup recipe makes the perfect winter meal. Ready in under an hour, this creamy potato soup recipe is vegan-friendly and will keep you warm and cozy all winter long.
Rich, creamy, and loaded with flavor, this dairy-free potato soup makes the perfect winter meal prep recipe.
Topped with crispy bacon, fresh green onion, and some shredded vegan cheese, this dairy-free soup recipe has all the flavor of a baked potato wrapped up in a simple soup.
Made with pantry-staple ingredients, this hearty potato soup comes together in under an hour for a delicious and filling dairy-free soup everyone is sure to enjoy.
Why We Love Creamy Potato Soup
As the weather gets cooler, there is nothing more comforting than a thick and hearty bowl of soup. Here are some of the top reasons we love making this creamy potato soup.
- Hearty + Filling. This is one of those creamy soups that sticks to your ribs and makes you feel good all the way down to your toes.
- Simple to make. Simply sauté, simmer, and purée.
- The flavor. All the flavor of a baked potato loaded into a comforting bowl of soup.
Dairy-Free Changes to Creamy Potato Soup
When it comes to making a creamy dairy-free soup, there are a few swaps you might need to make. In this recipe I used up to three dairy-free alternatives.
- Plant-Based Butter– Swap out a traditional butter for a plant-based alternative.
- Heavy Cream Alternative– In place of a traditional heavy cream I used Country Crock’s plant cream as a replacement.
- (Optional) Vegan Cheddar Cheese Shreds– As a final garnish you can top your creamy dairy-free potato soup with some non-dairy cheese shreds.
Can You Make This Potato Soup Vegan?
Yes! The base of this recipe is entirely vegan. Simply omit the crumbled bacon if you plan to make this a vegan potato soup recipe.
How to Make Dairy-Free Potato Soup
Ingredients You’ll Need
- Plant-based butter– Used to cook the onion at the beginning, alternatively you could swap the butter for olive oil.
- Onion + Garlic- Adds a little flavor to the base of this soup.
- Flour– To help make a roux and thicken the soup.
- Potatoes– Russet potatoes washed, peeled, and diced into 1-inch thick cubes.
- Vegetable Broth– Keeps the base of this soup vegan if desired while adding a little more flavor than water.
- Heavy Cream Alternative– You can easily use unsweetened oat milk or Country Crock’s plant cream to thicken this soup.
- Seasoning– A blend of salt, pepper, garlic powder, onion powder, and a bay leaf add great flavor to this hearty soup.
- Toppings– Fresh cooked bacon, vegan cheese shreds, and green onion to garnish and enjoy.
Step-by-Step Directions for Dairy-Free Potato Soup
- Melt butter: In a large pot, melt plant-based butter.
- Cook onion: Once melted, add chopped onion and cook 3-5 minutes or until translucent.
- Add garlic: Next, stir in minced garlic for about 30 seconds.
- Make roux: Whisk in flour and cook for about 1-2 minutes or until golden yellow.
- Pour in liquids: Slowly whisk in vegetable broth and heavy cream alternative.
- Add potatoes and spices: Next add the diced potatoes, salt, garlic powder, onion powder, pepper, and bay leaf.
- Boil: Bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat, cover and cook for 20 minutes or until the potatoes are fork tender.
- Remove the bay leaf.
- Blend with an immersion blender and serve with bacon, vegan shredded cheese, and green onion.
Helpful Kitchen Tools
When you are ready to make this creamy dairy-free soup, here are some tools to help you along the way.
- Large Pot– Used for cooking the soup.
- Immersion Blender– Great for blending creamy soups without removing from the stock pot.
- Ladle– Makes it easier to dish out the thick potato soup after blending.
Serving Suggestions
Rich and creamy, this hearty dairy-free potato soup goes great on its own. But if you are looking for a full on comfort food feast, here are a few ways to serve up this soup.
- Garnish– Top with vegan cheddar cheese or green onion to keep it vegan.
- Bacon– A non-vegan option to making this hearty potato soup a little more savory.
- Vegan Garlic Bread
- Cheddar and Onion Beer Bread (non-vegan)
- Pesto Rolls with Garlic Butter (non-vegan)
- 45-Minute Vegan Dinner Rolls
Storing, Freezing, and Reheating Tips
If you have left-overs of this deliciously dairy-free potato soup, here are some tips to store, freeze, and reheat for a later date.
- Storing– Allow the soup to come to room temperature and pour into an air-tight refrigerator safe container. This dairy-free potato soup will keep about 4 days after cooking.
- Freezing– Allow the soup to come to room temperature and pour into an air-tight freezer safe container. Place in the freezer for up to 6 months.
- Meal Prep– If you want to freeze this potato soup into individual servings, try using a meal portioning container to freeze in 1-cup servings for future enjoyment.
- Reheating– You can simply pop the soup back on the stove or in the microwave to re-heat. If heating from frozen I would suggest moving the soup to the refrigerator the night before to allow the soup time to thaw.
Hearty Soup Recipes to Make Next
Did you enjoy this creamy dairy-free potato soup? Check out these other soup recipes to make next!
If you tried this creamy potato soup recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Dairy-Free Potato Soup
Hearty, creamy, and oh so delicious, this dairy-free potato soup makes the perfect winter meal.
Ingredients
- 2 Tablespoons Plant-Based Butter
- ½ Onion diced
- 4 cloves Garlic minced or microplaned
- 2 Tablespoons Flour
- 3 large Potatoes peeled and diced
- 3 cups Vegetable Broth
- 1 cup Heavy Cream Alternative
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Bay Leaf
- Bacon to garnish
- Vegan Cheddar Cheese to garnish
- Green Onion to garnish
Instructions
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In a large pot, melt 2 Tablespoons plant-based butter.
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Once melted, add ½ chopped onion and cook 3-5 minutes or until translucent.
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Next, stir in 4 cloves minced garlic for about 30 seconds.
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Whisk in 2 Tablespoons flour and cook for about 1-2 minutes or until golden yellow.
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Slowly whisk in 3 cups vegetable broth and 1 cup heavy cream alternative
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Next add the diced potatoes, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, and 1 bay leaf. Bring the mixture to a rolling boil.
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Once boiling, reduce the heat, cover and cook for 20 minutes or until the potatoes are fork tender.
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Remove bay leaf.
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Blend with an immersion blender and serve with bacon, vegan shredded cheese, and green onion.
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