Healthy Dairy Free Potato Soup
A creamy and flavorful potato soup that is healthy and completely dairy-free, made with simple ingredients and easy to prepare.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Gold for best texture.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Ensure it is gluten-free if needed.
- 1 cup coconut milk Can substitute with almond milk or cashew cream.
- Salt and pepper, to taste
Optional Toppings
- chives, chopped For garnish.
- nutritional yeast Adds a cheesy flavor, optional.
Instructions
Preparation
- In a large pot, add a splash of oil and set it on medium heat to warm up.
- Add the chopped onion and minced garlic. Stir occasionally until they become translucent and fragrant, about 4 to 5 minutes.
Cooking
- Introduce the diced potatoes into the pot and pour in the vegetable broth. Mix well.
- Raise the heat to bring the mixture to a rolling boil, then reduce to a gentle simmer. Cover the pot and cook for approximately 15 to 20 minutes until the potatoes are tender.
Blending
- Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.
Finishing Touches
- Stir in the coconut milk, adjusting the seasoning with salt and pepper to taste.
- Warm the soup on low heat for a few minutes, stirring occasionally.
Serving
- Serve the soup in bowls and add optional toppings such as chopped chives or nutritional yeast for flavor.
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Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 5 days, or freeze for up to 3 months. Reheat on the stove before serving.