Dairy-free Potato Soup
Dairy-free Potato Soup- a simple and wholesome plant-based version of a classic potato soup. So rich and creamy, no one would ever guess it’s dairy-free!
Is there anything more cozy than potato soup? It’s like the perfect cure for winter blues. The next best thing to a trip to Tahiti, of course.
Most potato soup recipes call for heavy cream or milk but with so many people removing dairy from their diet these days, I thought we could use a recipe that doesn’t call for cow’s milk. The best part is, even though it’s dairy-free, the texture is so rich and creamy that no one would ever know the difference. It’s pretty amazing.
It also happens to be a perfect vessel for crispy shiitake bacon. :)
Dairy-free Potato Soup Ingredients
- Mirepoix: The base of the soup starts with a simple combination of finely chopped onion, celery and carrots along with minced garlic. This is what will season our broth.
- Chickpea Flour: Typically an all-purpose flour is used as a thickening agent in soups and stews but I chose to use chickpea flour to keep the recipe gluten-free and grain-free.
- Cashew Milk: Soaked cashews are blended with water to create a homemade cashew milk which gives the soup it’s rich and creamy texture. Cashews also provide protein, healthy fats and vital minerals like magnesium.
- Russet Potatoes: russet potatoes are ideal for this recipe however Yukon gold are also a great option.
- Vegetable Broth: I like to use Better Than Bouillon to create my own broth by mixing it with hot water. The flavor is superior to any other broth I’ve tried. The recipe calls for 2 to 3 cups of broth because the amount will vary depending on the size of your potatoes and how thick you like your soup.
- Toppings: as I mentioned before, crispy shiitake bacon makes for an incredible savory topping here. Finely chopped chives are also delicious, and you could even add dairy-free cheese, if desired.
- Don’t have chickpea flour? I personally love chickpea flour and think it is worth stocking in your pantry. However, you can easily use all-purpose flour in it’s place. Rice flour may also be a good option. Please keep in mind that some whole grain flours (like wheat, spelt, etc) can darken the soup and make the texture gritty. If you decide to use any other flour besides all-purpose or chickpea flour, the results may vary.
- Use plant-based milk instead of cashews. I prefer using cashews here because of their nutritional value and likeness to heavy cream, however you’ll need a high speed blender like a Vitamix or a NutriBullet to be able to blend them properly. If you don’t want to use cashews you can substitute a plain unsweetened plant-based milk in place of the cashews and water. It is very important that you choose a plain milk that doesn’t taste sweet at all or it will make the soup taste sweet. Without the cashews the texture will not be quite as creamy but it will still be good.
What to serve with this Soup:
- Winter Kale Salad with Lemon Dijon Dressing
- Simple Green Beans with Olive Oil and Shallots
- A Good Crusty Bread (if you have a good recipe, please feel free to share in the comments!)
Dairy-free Potato Soup
Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 1/2 cup raw cashews, soaked*
- 1 cup filtered water
- 2 tablespoons dairy-free butter (I love Miyoko’s)
- 1 small onion, finely chopped
- 2 celery, finely chopped
- 2 carrot, peeled and finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 2 tablespoons chickpea flour
- 2-3 cups vegetable broth (I like to make my own with this)
- 2 russet potatoes, peeled and diced into 1-inch cubes
- toppings: chives and/or shiitake bacon
In a high speed blender or NutriBullet, add the cashews with 1 cup water. Blend on high until smooth then set aside.
In a large pot, warm butter over medium heat. Add the onion, celery, carrot, and garlic. Sprinkle with salt and cook for about 3 minutes, until fragrant.
Sprinkle chickpea flour on top of vegetables and stir to combine. Cook for about 1 minute. Pour in 2 cups vegetable broth, a little bit at time, stirring between each addition until smooth. The mixture will be thick in the beginning then thin out as you continue to add the broth.
To the pot, add the potatoes and the cashew milk. Simmer for about 30 minutes, stirring intermittently. The soup will continue to thicken as it cooks. Add more broth, as needed, until desired consistency is reached.
Once potatoes are tender (you can check by piercing with a fork), serve soup warm topped with chopped chives and shiitake bacon, and enjoy!
*To soak cashews: bring a small pot filled with 2 cups water to a boil. Remove from heat, add the cashews and allow to soak for at least 30 minutes. Strain and rinse before using in recipe.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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