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.
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!)
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
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.
DAIRY-FREE SCALLOPED POTATOES
These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!
Provided by A Happy Harvest
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
- Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
- Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
- Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g
CREAMY VEGAN POTATO SOUP
This modified version of potato soup is completely vegan and no one can tell a bit of difference. Even picky kids love this hearty recipe, perfect for cold weather or cravings for comfort food. Top with sour cream, Cheddar cheese, green onions (or even bacon, for the meat-eaters out there), or just eat it right out of the pot. Either way, it's delicious.
Provided by Melanie Todd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.
- Mix 4 cups soy milk and instant potatoes into soup until dissolved.
- Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 54.5 g, Fat 11.3 g, Fiber 6.5 g, Protein 9.1 g, SaturatedFat 2.8 g, Sodium 552.3 mg, Sugar 10.4 g
SOMMER'S LOADED POTATO SOUP (DAIRY-FREE)
I was inspired by another potato soup recipe that I recently made in a tag game I was participating in and that recipe became a huge favorite for me, so I decided I wanted to create a potato soup of my own. I had various ingredients hanging out in the pantry and fridge that needed serious rescue from the trash, so I started inventing this soup and imho it turned out absolutely excellent; rich, creamy, flavorful, simple, and comforting. The dairy-free part is due to my dietary needs. I have IBS and dairy products are very unfriendly to my GI tract. If you do substitute with the real McCoy on the non-dairy items, it may or may not affect the final product. Please add any additional seasonings you feel are necessary. I am posting this recipe exactly as I created it with the precise ingredients I used and measurements, too. I did have to approximate the serving size, because I ate this on its own and all by myself. I'm very proud of my creation and would appreciate any feedback if you decide to try it, whether you make it as directed or with substitutions. Enjoy! :)
Provided by blancpage
Categories Potato
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 268.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 5.4, Sodium 90.1, Carbohydrate 52.7, Fiber 6.8, Sugar 3.1, Protein 7.1
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