Dairy Free Potato Soup Recipes

30 MINUTE DAIRY FREE POTATO SOUP

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.

DAIRY FREE POTATO LEEK SOUP

Steps:

• Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
• Bring vegetable broth to a boil in a 4 quart pot.
• Add diced potatoes and cover the pot.
• Allow to simmer until tender.
• Chop the bacon into 1/2 inch chunks and cook in a large pan.
• Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
• Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
• Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
• Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
• Add the cooked leeks to your potatoes.
• Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
• Gently fold in bacon pieces.
• Serve hot, or chill for a great summer cool down.

SOMMER'S LOADED POTATO SOUP (DAIRY-FREE)

Steps:

• NOTE: Regarding the non-dairy ingredients I used, the cheddar cheese I used was Kroger Value brand (a Fry's grocery store brand) Cheddar Melt Topping Shredded Imitation Cheddar Cheese, Almond Breeze (from Diamond brand) Original Almond Milk, and Tofutti brand Better Than Sour Cream. Regarding the cooking method of the white onions and yellow pepper; I purposely cooked them down, but if you would rather you can add the white onions and yellow pepper a bit later, but before the bacon is finished cooking. I wanted to infuse the flavors of the three in the skillet.
• In a skillet fry up the chopped bacon, adding in the chopped white onion and chopped yellow pepper at the same time.
• Add the chopped and peeled potatoes to 2 cups of water and bring to a boil; cover and turn heat to low and simmer for 20 minutes.
• When bacon is crisp and onion and pepper are translucent, drain on paper towels.
• When potatoes are tender, add 4 slotted spoonfuls of potatoes into a blender. Add 1/3 cup non-dairy milk and 1/3 cup of the potato water. Blend potatoes and liquid until smooth.
• Drain potatoes left in the pan, but reserve the potato water and set aside. Add blended potatoes back into pan with remaining un-blended potatoes. Add to the pan 1/3 cup non-dairy shredded cheddar cheese, 1 tbsp non-dairy sour cream, the drained bacon, onion and pepper mixture, and another 1/3 cup of the reserved potato water. Stir to combine, heating on medium until cheese is melted.
• Add 1 -2 tbsp of sliced green onion, and salt and pepper to taste. (I used about ¼ tsp pepper and no salt). Heat for an additional minute or less.
• This should create a fairly thick soup, but if you want it thinner, add in more of the leftover reserved potato water a little at a time until desired consistency is reached.
• Serves approximately 3.
• Enjoy!

LACTOSE-FREE POTATO SOUP

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.