30 Minute Dairy Free Potato Soup Recipes

30 MINUTE DAIRY FREE POTATO SOUP

30 Minute Dairy Free Potato Soup image

This 30 Minute Dairy Free Potato Soup is so creamy and easy to make! You'll be surprised it's dairy free, gluten free, and Whole30 compliant!

Provided by Christina

Time 30m

Number Of Ingredients 8

Ingredients

2.5 lbs potatoes (russet, yellow, or gold potatoes work best, peeled and diced)
32 oz chicken stock or broth
1/2 white or yellow onion (sliced)
1 cup canned coconut milk (unsweetened)
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme or dried chives

Steps:

Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.
Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.

Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 3 mg, Sodium 617 mg, Fiber 4 g, Sugar 3 g

POTATO SOUP (DAIRY AND SOY FREE!)

Potato Soup (Dairy and Soy Free!) image

I've been working on this potato soup for years, and I'm finally happy enough with it to share. Just tonight, I served it to a friend who claimed not to like potatoes. He liked it! Specific brands for making this egg-, dairy-, and soy-free are included. A good potato soup does not need cream or milk!

Provided by subaruthie

Categories Potato

Time 1h

Yield 3 quarts, 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup margarine (Earth Balance Soy Free)
1 1/2 cups celery, diced
2 cups onions, diced
8 cups potatoes, diced (skin on is fine!)
3 large cloves garlic, crushed
1 tablespoon chicken base, paste (Better Than Bouillon Organic)
6 cups water
2 teaspoons salt
1 tablespoon parsley flakes
1 tablespoon dried chives
pepper
10 slices bacon

Steps:

Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well).
Saute vegetables for 10 minutes.
Add chicken base, water, and spices.
Bring to a boil and reduce heat.
Boil 30 minutes, until potatoes are soft.
Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup.
Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well.
We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.

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