What’s better than a bowl of regular potato soup? A creamy, dairy-free version that everyone can enjoy!
This lactose-free potato soup brings all the comfort of the classic recipe without any dairy worries. It’s perfect for cold evenings, lunch with friends, or whenever you need a warm bowl of something tasty. If you think people won’t come back for seconds of dairy-free soup, just wait until they try this one.
Ingredient Substitutions
For a vegetarian or vegan option, chicken broth can be replaced with vegetable broth or stock. This substitution maintains the savory base while accommodating dietary preferences. Use an equal amount of vegetable broth as called for in the recipe.
Unsweetened canned coconut milk can be substituted with unsweetened almond milk or cashew milk for a less pronounced flavor. These alternatives provide a creamy texture while reducing saturated fat content. Use the same quantity as coconut milk, but consider adding a tablespoon of dairy-free margarine to enhance richness.
Potatoes can be partially or fully replaced with cauliflower for a lower-carb version. Steam or boil cauliflower florets until tender, then blend with the other ingredients. This substitution reduces the overall carbohydrate content while adding more fiber and nutrients. Use about 1 medium head of cauliflower to replace half the potatoes, adjusting the liquid as needed for desired consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 30-40 g
- Carbohydrates: 90-100 g
Ingredients
- 1/2 white onion (thinly sliced)
- 1/2 tsp black pepper (freshly ground for best flavor)
- 1 1/2 tsp salt (Diamond Crystal Kosher Salt is my preference)
- 1/4 tsp dried thyme
- 2.5 lb potatoes (peeled and cubed into 1-inch pieces)
- 1 cup unsweetened coconut milk (full-fat for richness, I use Thai Kitchen)
- 32 fl oz chicken broth
- 1/4 tsp garlic powder
Step 1: Cook the Potatoes and Onion
Begin by adding chicken stock, diced onion, and potatoes (peeled and cut into 1-inch cubes) to a soup pot.
Bring the mixture to a boil, then cook for approximately 5 to 8 minutes, or until the potatoes can be easily pierced with a fork.
Be cautious not to overcook the potatoes to maintain the desired amount of chicken stock.
Step 2: Separate and Blend Ingredients
Once the potatoes are cooked, remove 1 cup of the diced potatoes from the chicken stock and set them aside in a separate dish.
Then, take the remaining diced potatoes, onion, chicken stock, and add 1 cup of canned coconut milk.
Blend these ingredients until smooth, using a blender or food processor.
Step 3: Combine and Season the Soup
Pour the blended soup mixture back into the pot.
Add the 1 cup of diced potatoes you set aside earlier.
Season the soup with salt, pepper, garlic powder, and either dried thyme or dried chives.
Stir everything together until it is well mixed and the seasoning is evenly distributed.
Step 4: Serve and Garnish
Ladle the finished soup into individual bowls.
For added flavor and presentation, top each serving with fresh chopped chives and crispy bacon.
Serve the soup hot and enjoy your comforting, creamy potato soup!
