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. It is creamy and thick without being gluey or starchy.
Why We Like This Recipe
We love this Dairy Free Potato Soup because it is easy to make, freezes well, can be make in large batches and is something our kids enjoy. It is something that sees a lot of action in our meal rotation in the chilly Canadian winters. There is always a frozen tub of the dairy free potato soup in our freezer. It can be made in huge batches ahead of time or stored in small servings for when the kids are all on the run to activities. 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 lunches in a thermos.
Russet potatoes are a starchy tuber that works best int his recipe. It helps lend some of the creaminess to the soup without the dairy. Other potatoes like a red or gold could be used but they will not puree the same and the soup will not be smooth. If all you have is a different potato 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 king of texture.
Milk substitutes- We like either rice or gluten free oat milk for the first part of the dairy replacement. If too much of the coconut milk is used the dairy free potato soup will turn out coconutty flavoured and not baked potato or peirogi flavoured.
Substitutions To Make This Hearty Soup Vegan
To make this dairy free potato soup fully vegan the only substitution needed is the bacon. Swap it 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.
Directions and Tips To Make Dairy Free Potato Soup
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.
Different kinds of vegan cheeses can be use, the shredded parmesean ones will give a great sharp taste to the soup.
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 one potato would be 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 can be possible.
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.
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.
The last adaptation suggestion we have is to add 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 table spoon sized ice cubes.This gives you aquafaba for baking.)
How to Store and Reheat Dairy Free Potato Soup
The dairy free potato soup will keep for 48 hours in the fridge in a well sealed container.
Store in a freezer for up to 2 months in a sealed container.
If the dairy free potato soup is frozen, allow it to thaw fully before reheating. Never re-freeze a previously frozen soup for food safety reasons.
Add a half cup of milk substitute or water to the chilled soup. In a pot over medium heat bring the soup back up to a boil and simmer for 3-5 mins until heated through.
Add a couple of tablespoons of water to the soup before heating. In a microwave safe bowl heat up one portion of the soup for 1 min 30 secs. Stir well when done, check it is warmed though fully. If not, put it back in the microwave for another heating of 40 seconds, repeat as necessary. Stir each time you check it.
What To Serve With Baked Potato Soup
This soup is hearty! It doesn't need mush served with it. If you are looking to make the soup go further or have a particulairly hungery brood. I recommend serving the dairy free potato soup with a side salad. Our Fig and Kale salad is a perfect compliment to this potage. Gluten free/top 8 free bread or crackers could be served as well but we find this too carb heavy a side dish most nights, so a light salad is best.
Other Recipes You May Enjoy
Dairy Free Potato Soup
- 6 Russet potatoes peeled and large diced
- 1 teaspoon neutral oil
- 250 g bacon bits or vegan bacon bit replacements
- 4 tablespoon vegan butter like Earth Balance soy free
- 1 Medium onion medium chopped
- 5 Garlic cloves minced
- ¼ C Gluten free all purpose flour like Robin hood or rice flour
- 2 ½ C oat milk or other dairy free milk
- 3 C Broth chicken or veg or mix of the two
- ¼-½ teaspoon salt to taste
- ⅛ teaspoon Pepper to taste
- 400 mL coconut cream from a can
- To garnish:
- 1 green onion sliced
- Vegan cheddar cheese shredded
- Vegan sour cream
- Bring potatoes in water to a boil in a large pot. (approx 20 mins) cook until the potatoes are tender and drain potatoes, set aside.
- While potatoes are boiling, heat 1 teaspoon neutral oil over medium high heat in a 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)
- Fry all the bacon bits in the oil until they are crispy, drain on a piece of paper towel. Leave the fat from the bacon bits in the pot.
- Melt vegan butter over medium high heat, add onion and garlic and cook until translucent.
- Sprinkle in the GF flour and mix well. Stirring and cooking for 2 mins.
- De-glaze with chicken broth. Add it to the pot slowly while whisking so it doesn't clump (if your mix has too much xanthan gum or guar gum this can happen)
- Pour in oat milk, add potatoes and remove from heat
- Using 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)
- Return to heat and add ⅔ -¾ crispy bacon bits to the pot, reserve the rest for the garnish.
- Bring to a boil, and reduce to simmer for 10 mins. The soup gets really thick, this is what you want.
- Add coconut cream, stir through and bring to temp.