Sommers Loaded Potato Soup Dairy Free Recipes

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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

Categories     Entree     Soup

Time 30m

Number Of Ingredients 8

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

SOMMER'S LOADED POTATO SOUP (DAIRY-FREE)



Sommer's Loaded Potato Soup (Dairy-Free) image

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

4 medium potatoes, peeled diced (I used Russets)
2 cups water
1/2 medium white onion, chopped
3 -4 slices bacon, roughly chopped
1/3 cup yellow pepper, chopped
1/3 cup non-dairy cheddar cheese, shredded (see NOTE)
1/3 cup potato water (potato cooking water)
1/3 cup Almond Breeze non-dairy beverage
2 tablespoons green onions, sliced
1 tablespoon tofutti sour cream
salt and pepper

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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Top Asked Questions

How do I make potato soup dairy free?
With a few simple swaps, this potato soup is easily made dairy dairy free. Add your favorite toppings for a loaded baked potato soup. In a small bowl, whisk together flour and 1/2 cup broth. Set aside. In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt.
How to make baked potato soup?
Add your favorite toppings for a loaded baked potato soup. In a small bowl, whisk together flour and 1/2 cup broth. Set aside. In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.
How to make potato soup with canned coconut milk?
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).
Can you freeze potato soup with bacon?
For more of a baked potato or loaded potato soup feel, you could try crispy bacon or turkey bacon, chives, sour cream and lots and lots of black pepper. This easy potato soup recipe will keep in an airtight container in the fridge for up to 5 days. To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months.

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