This Dairy Free Potato Soup is like a fully loaded baked potato in a bowl. With all the tastes of a plate of perogies, yet gluten, dairy, and top 8 allergens free. Potato and Bacon soup is creamy and thick without being gluey or starchy. Perfectly warming and filling for a long winter's meal.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Coconut Free
- Instructions/ Directions and Tips
- Blending Tip
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- How to Send Dairy Free Potato Soup as Leftovers for Lunch
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Taste: A warm bowl of fully loaded baked potato flavour or bacon and onion pierogies.
Texture: A thick and creamy soup. More potage or chowder than brothy soup.
Speed: A little long. Ready in an hour. Most of that is simmering time.
Difficulty: Easy, beginner. This is a soup that doesn't require any fine knife skills or complicated steps.
Why We Like This Recipe
We love this Dairy Free Potato Soup because it is easy to make. It takes an hour to get it on the table. Due to freezing well, loaded baked potato soup can be made in large batches and kept for when a quick meal is needed. This is a meal our kids enjoy, one in particular. It is something that sees a lot of action in our meal rotation in the chilly months.
There is always a frozen tub of the dairy free potato soup in our freezer. If you were to look in ours you would find it also stored in small servings for when the kids are all on the run to activities or school lunches. That way they can each have this dinner on the go or when they get home and there is no fuss over dinner. We also love this as it is perfect for meals in an insulated container.
Ingredients
- Russet potatoes
- Neutral oil
- Bacon bits or vegan bacon bit replacements
- Dairy Free butter
- Onion
- Garlic
- Gluten free flour
- Oat milk or other dairy free milk
- Broth chicken, vegetable, or a mix of the two
- Salt
- Pepper
- Coconut Cream
- Green onion
- Vegan cheddar cheese shredded
- Vegan sour cream
See recipe card for quantities.
The Ingredient Low Down
Russet potatoes
Russet potatoes are a starchy tuber that works best in this recipe. It helps lend some of the creaminess to the soup without the dairy. Other potatoes like a red or gold can absolutely be used but they will not puree the same and the soup will not be smooth.
If all you have is a different potato, and want a silky smooth soup pass the soup through a fine mesh sieve. Use a ladle to help push the liquid though and break up the tiny potato pieces.
Another very starchy/ floury potato could be used, too. Russets are the common one here in western Canada with this kind of texture. Idahoan, Norchip, Gold Rush, and Yukon gold are a few other kinds that are starchy and work well in this recipe.
Bacon bits or vegan bacon bit replacements
We use either bacon bits or strips of bacon cut up and fried. The brands that work for us are Maple leaf, and Applegate for bacon. We also buy Costco or Hormel bacon bits, which are okay for us. Always verify that the brands are suitable for you and your allergies. Check packages and with the manufacturer. What is safe for us may not be for you and items manufactured in different areas may have different ingredients and cross contact risks.
If you are looking to make this vegan there are many bacon bit replacements on the market. Just check that they are free from top allergens as many meat replacements are commonly made from nuts, wheat, and soy bases.
Neutral Oil
Whichever oil is safest for your family and has a higher smoking point for the best sauteing aid. We usually use canola or olive oil. We often useavocado oil or olive oil when we need to use an oil in a soup like this.
Dairy Free butter
We use dairy free plant based butter that is soy free, soy is a common ingredient in vegan products. Earth Balance soy free is our go to for this soup. Blocks or tubs will both work, even oil can be substituted by using 1 tablespoon instead of the 4 tablespoons of vegan butter.
Onion and Garlic
We use fresh rather than powdered versions of these vegetables. They give more flavour and body to this soup. Omitting them would lead to a bland soup.
To speed up the prep you can dice a bag of onions and some garlic and store it in the freezer in premeasured containers.
Gluten Free flour
Really any commercial baking gluten free flour blend should work. It acts as a thickener in this soup. We use a 1 to 1 gluten free flour in this recipe but any gluten free flour with or without xanthan gum will work. Using plain rice flour is also another great option.
Oat Milk or Other Dairy Free Milk
We prefer the Oat in this dish as it helps with creaminess. Always check that oat base milk replacements are gluten free. Oat products can be easily contaminated by wheat from growing to product manufacturing.
Oat Free Tip
Some coeliacs cannot handle the avenin proteins in oats as they are similar to gluten. There are other options for you other than oat milk. If you cannot do oat milk there are some alternatives such as coconut milk, rice milk, or flax milk. The soup won't be as creamy but it usually is fine with the potatoes.
Broth/Stock
We usually use chicken or a half chicken broth and half vegetable stock mix we make. When we do this it deepens the flavour profile and is always a crowd pleaser. It really helps to change the flavour profile subtly. Always check that store bought stocks and broths are safe. We see many on the shelves that contain soy or wheat as ingredients.
To make your own stock check outthis budget friendly chicken stock recipe. If you would like to make this recipes a vegan recipe make sure to use a vegetable or mushroom stock that is soy free and GF.
Salt and Pepper
Any spice should always be verified with the manufacturer for cross contact with allergens. More and more salts and peppers are popping up with "may contain" warnings which make our lives easier but if yours doesn't have one check with the company that makes it to be certain. May contain labels are not regulated or mandatory in North America.
Tree Nut Tip
If you have tree nut allergies, particularly to cashews or pistachios, do
NOT use pink peppercorns. They are not related to the black peppercorns used as a spice. They are instead a member of the same family of some of the tree nuts.
Coconut Cream
To get the correct consistency the canned coconut milk is what should be used, not the drinking cartons. We get ours in the international foods aisles, usually near Asian products. The full fat coconut cream should be used rather than the light kind. The fat is what gives this soup a really creamy taste and thick texture. If a coconut flavour concerns you there are two ways to combat this.
The first is to make the soup with the coconut cream and let it chill overnight and then reheat it. The sitting of the soup allows the flavours to mingle and the bacon becomes the biggest flavour.
Coconut Free
The second way is to use more oat milk, preferably a barista creamy type or another with a higher fat content. The soup will have an oatier taste and be a bit thinner but it can be cooked down to reduce it a bit longer. This last option is also great for those with coconut allergies.
Instructions/ Directions and Tips
Step 1
Put the potatoes in a large pot and cover with water to 2 inches above them. Bring the potatoes and water to a boil over medium high heat. Reduce slightly to let them keep boiling but not boiling over. Cook until the potatoes are tender and can be pierced by a fork. It will take approximately 20 minutes. Drain the potatoes, set aside.
Step 2
While potatoes are boiling, heat 1-2 teaspoon neutral oil over medium high heat in a different stock/large soup pot (if you only have one large pot and the potatoes are in, cook potatoes first drain and set aside in a colander)
Step 3
Fry all the bacon bits in the oil until they are crispy ,remove them from the pot to drain on a piece of paper towel. Leave the fat from the bacon bits in the pot.
Step 4
Melt vegan buttery spread over medium high heat, add onion and garlic and cook until translucent.
Step 5
Sprinkle in the gluten free flour and mix well. Stir while cooking for 2 mins.
Step 6
Deglaze with chicken broth. Add it to the pot slowly while whisking so it doesn't clump. Keep stirring until fully incorporated.
Step 7
Pour in oat milk, add cooked potatoes and remove from heat.
Step 8
Using an immersion blender blend well until smooth, if using a high speed blender do not blend hot liquid, let it cool first, blend and return to pot.
Step 9
Return to the heat and add the crispy bacon bits to the pot, you can reserve some of the bacon bits for the garnish.
Step 10
Bring to a boil, and reduce to simmer for 10 mins. The soup gets really thick, if you prefer a thinner soup add a bit more broth or don't reduce it as much.
Step 11
Add the coconut cream, stir through and heat until just starting to bubble but not boiling.
Step 12
Garnish and serve.
Blending Tip
When blending the soup either allow it to fully cool before pureeing in a blender or use an immersion blender. We make so many creamy and smooth soups that an immersion blender was an investment that made sense for us.
Always remove the soup from the stove top before blending. If using a blender the soup will need to be returned to the pot and brought back up to heat before moving on in the directions.
Substitutions
- Vegan Parmesan - Different kinds of vegan cheeses can be used, the shredded parmesan ones will give a great sharp taste to the soup. This would be in place of a cheddar style non dairy cheese garnish.
- Cauliflower - Replacing the potatoes with cauliflower is a great way to reduce the carbs in this soup but keep the thickness.The vegetable doesn't go quite as smooth as the potatoes do so a quick pass through a fine meshed sieve is highly recommended. For this recipe, swap the potatoes with 2 heads of cauliflower. Roasting olive oiled brushed cauliflower heads first for 30-40 mins in the oven at 400F would help get it as creamy and fine as possible. It will also add as much flavour as possible to the baked potato soup. They can be put in raw and boiled for 20 mins before being added into the soup, like you would potatoes.
- Vegan - To make this dairy free potato soup fully vegan the only substitutions needed are the bacon and to ensure you use a vegetable stock. Swap the bacon out for vegan bacon and cook it up as per the packet, if it needs crisping. Carefully check the ingredients as not all vegan products are top 8 allergen free.
- Turkey Bacon - If pork is an allergen for you or you don't eat it you can fry up strips of turkey bacon that is safe for your allergies. Once crispy and cooked, break it into little pieces.
- Coconut Cream - In place of coconut cream for allergies use a creamy barista style oat milk. It should have a higher fat content which makes it creamy and helps keep the soup thick. It may need to be simmered longer to reduce it a bit more. Always choose a gluten free oat milk.
Variations /Adaptations
- Sweet Potatoes -Use yams or sweet potatoes instead of Russets for a beautifully orange soup. The sweetness from the natural sugars are best when roasted but the yams can be boiled and pureed. They may need extra time boiling until they are tender enough to blend smoothly.
- Mushrooms - Sauteed mushrooms would also be a phenomenal addition to the soup. Fry them up as per our sauteed mushrooms recipe before starting to make this dairy free potato soup. Remove them from the pan/pot and set aside until the bacon will be added to the soup and heated.
- White Beans- The last adaptation suggestion we have is to add ½ -1 cup canned white beans. Replace 2 russet potatoes with the drained beans and cook them in where you would the cubed potatoes.(Note: keep the bean water from the can for 3-4 days in the fridge in a sealed container. Freezing it also works well for 2 months in tablespoon sized ice cubes.This gives you aquafaba for baking.)
Equipment
Pots
2 Large soup pots are what we use to speed things up but it can absolutely be done in one pot. This will add time to making the meal.
Blender
When we blend soups we use an immersion blender. They are also referred to as wand or stick blenders. They get immersed in the soup to puree it. Immersion blenders should only be used by adults and with care. Never turn one on out of the liquid or near hands or other body parts as the blades are semi exposed and can cause serious injury.
A traditional stand blender is not made to puree hot liquid. The heat will cause the seal on the lid to fail and hot soup can spray out of the lid and poses an injury risk.
Miscellaneous
Knife and cutting board to cut the onions, garlic and potatoes.
A vegetable peeler to peel the potatoes.
You will need a whisk to make sure the flour is incorporated without lumps in to this potato pierogi soup.
Cooking utensils for stirring the soup and ingredients while they cook.
Storage and Reheating Instructions
Storage
Fridge
The dairy free potato soup will keep for 48 hours in the fridge in a well sealed container.
Freezer
Store the loaded baked potato soup in a freezer for up to 2 months in a sealed container.
Reheating
If the dairy free potato soup is frozen, allow it to thaw fully before reheating. Never refreeze a previously frozen soup for food safety reasons.
Stove Top
Add a half cup of water or chicken stock to the cold potato bacon soup. In a pot over medium heat bring the soup back up to a boil and simmer for 3-5 mins until heated through.
Microwave
Add a couple of tablespoons of water to the soup before heating. In a microwave safe bowl heat up one portion of the baked potato soup for 1 min 30 secs. Stir well when done, check it is warmed through fully. If not, put it back in the microwave for another 40 seconds, repeat as necessary. Stir each time you check it to make sure it is heated evenly.
How to Send Dairy Free Potato Soup as Leftovers for Lunch
Warm up an insulated container by filling it with hot water and let it sit with the water in it.
In a pot on the stove over medium-high heat bring the desired amount of potato and bacon soup to a boil. Reduce the heat and let it simmer for 3-4 minutes. Dump the warm water out of the insulated container and pour the hot soup into it instead. Seal the thermos and send it with a gluten free roll and a spoon for lunch.
It is important to make sure the kids can open the container themselves and that the soup isn't too hot when they open the thermos, for safety.
For more on how to keep food warm in an insulated container, check out our article about it.
Top Tip
Freeze the soup in individual portions for quick lunches and dinner servings when needed. Put it in the fridge to thaw the afternoon before taking it to school or work. Alternatively, package it in containers with enough for dinner for your family and not more. This will maximize how many extra meals you can get out of it. Put a bit less than you need in the container and thin it out with soup stock or water, to reheat.
What To Serve With
This loaded baked potato soup is hearty! It doesn't need much served with it. If you are looking to make the soup go further or have a particularly hungry brood we recommend serving the dairy free potato soup with a nice side salad. Skip the creamy dairy free dressings and go for an oil and vinegar dressing instead.
Our Fig and Kale salad or Summer Berry Mint salad are a perfect compliment to this meal or a cucumber and tomato salad with basil and a balsamic vinegar and oil drizzle.
Gluten free/top 8 free bread or crackers could be served as well but we find this potato Pierogi soup too carb heavy for a side dish most nights, so a light salad is best.
📖 Recipe
Equipment
- Soup Pot
- Colander
- Paper Towel
- Immersion Blender
- Knife and Cutting Board
- Vegetable Peeler for the potato skins
- Cooking Utensils
- Whisk
Ingredients
Soup
- 6 Potatoes peeled and large diced (see notes)
- 1 teaspoon Neutral Oil avocado or olive oil
- 1 Cup Bacon Bits or vegan bacon bit replacements (see notes)
- 4 Tablespoon Dairy Free Butter Spread (see notes)
- 1 Yellow Onion finely diced
- 5 Cloves Garlic minced
- ¼ Cup Gluten Free Flour (see notes)
- 3 Cups Vegetable Stock
- 2 ½ Cups Dairy Free Plant Based Milk (see notes)
- 1½ Cups Dairy Free Cream (see notes)
- ¼-½ teaspoon Sea Salt to taste depending on how salty your broth is
- ⅛ teaspoon Ground Pepper
Garnish
- Green Onions or Scallions cut in rings
- Dairy Free Shredded Cheddar Cheese (see notes)
- Dairy Free Sour Cream (see notes)
Instructions
- In a large pot, put the diced potatoes and fill with water so the potatoes are covered by at least 2 inches of water. Bring the water and potatoes to a boil over high heat. Boil for about 20 minutes, or until the potatoes can be pierced by a fork. Draint he water from the potatoes using a colander in the sink. Set the potatoes aside.6 Potatoes
- In a soup pot, heat the neutral oil over medium heat.1 teaspoon Neutral Oil
- Add the bacon bits to the soup pot and the heated oil. Fry all the bacon bits in the oil until they are crispy. Then remove the bacon bits from the pot and drain them on a piece of paper towel. Leave the fat from the bacon bits in the pot. Set the bacon bits aside.1 Cup Bacon Bits
- In the soup pot, melt the dairy free butter spread over medium heat. Add the diced onions and minced garlic to the pot. stirring often, cook until they are transluscent about 2-3 minutes.4 Tablespoon Dairy Free Butter Spread, 1 Yellow Onion, 5 Cloves Garlic
- Sprinkle the gluten free flour over the cooked onions and garlic. Mix it really well. Keep stirring and cooking for 1 minute.¼ Cup Gluten Free Flour
- Slowly add the vegetable stock a bit at a time while whisking so the flour doesn't clump and make for a lumpy soup base.3 Cups Vegetable Stock
- Pour in the dairy free milk and add the cooked potatoes from step 1. Remove the soup pot from heat to a heat proof surface. Using an immersion blender in the soup pot blend the potatoes and liquid until it is smooth. Do not use a regular blender as they are not made for blending hot liquids and can cause injuries.2 ½ Cups Dairy Free Plant Based Milk
- Return the soup pot to the heat. Add ⅔ -¾ of the crispy bacon bits from step 2 to the pot and save the rest for the garnish. Bring the soup back up to a boil over high heat. Once boiling reduce the heat and let the soup simmer for 10 minutes. The woup is going to get thick, that is what we are looking for.
- Pour in the Dairy Free Cream. Mix well and bring it up to a simmer again. Taste to check how much sea salt and black pepper is needed, and add it. Serve in bowls garnishing with green onions, bacon bits, dairy free shredded cheddar cheese, and dairy free sour cream.¼-½ teaspoon Sea Salt, ⅛ teaspoon Ground Pepper, 1½ Cups Dairy Free Cream , Dairy Free Shredded Cheddar Cheese, Dairy Free Sour Cream, Green Onions or Scallions
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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