Picture a steaming bowl of potato soup, its comforting aroma wafting through your kitchen, wrapping you in warmth.
There’s something about its creamy, velvety texture that feels like a hug in a bowl.
This dairy-free version is surprisingly easy to whip up, transforming simple ingredients into a soul-soothing masterpiece.
As the potatoes soften and meld with the rich coconut milk, magic happens.
Let’s bring this cozy delight to life.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 knife
- 1 wooden spoon
Ingredients
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chives, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Dairy Free Potato Soup, follow this timeline:
- Reading & Gathering Ingredients (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the process and gather all the necessary ingredients and equipment.
- Prep Work (10 minutes):
- Peel and dice 2 pounds of Yukon Gold potatoes.
- Dice 1 large onion.
- Mince 3 cloves of garlic.
- Chop 1/4 cup of fresh chives.
- Cooking (30 minutes):
- Minute 0-5: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Minute 5-10: Add diced onion and garlic, sauté until the onion is translucent.
- Minute 10-12: Add diced potatoes and stir to coat with the onion and garlic mixture.
- Minute 12-15: Pour in 4 cups of vegetable broth and bring to a boil.
- Minute 15-35: Reduce heat to a simmer and cook for 20 minutes, or until potatoes are tender.
- Blending & Final Steps (10 minutes):
- Minute 35-37: Remove the pot from heat and let cool slightly.
- Minute 37-40: Use a blender or immersion blender to puree the soup until smooth.
- Minute 40-45: Return the pot to the stove, stir in 1 cup of coconut milk, and season with salt and black pepper to taste. Heat through for an additional 5 minutes.
- Resting & Serving (5 minutes):
- Minute 45-50: Remove from heat and let the soup rest for 5 minutes before serving.
- Minute 50: Serve hot, garnished with fresh chives.
This timeline guarantees that you efficiently manage your time and complete each step effectively, resulting in a delicious Dairy Free Potato Soup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and garlic to the pot and sauté until the onion is translucent.
Add diced potatoes to the pot and stir to coat with the onion and garlic mixture.
Pour in the vegetable broth and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes, or until potatoes are tender.
Remove the pot from heat and let cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the pot to the stove and stir in coconut milk.
Season with salt and black pepper to taste.
Heat through for an additional 5 minutes, then remove from heat.
Let the soup rest for 5 minutes before serving.
Serve hot, garnished with fresh chives.
Serving Tips
- Crusty Bread: Pair the soup with slices of warm, crusty bread to soak up the creamy goodness.
- Side Salad: Complement the rich soup with a revitalizing side salad for a balanced meal.
- Grilled Vegetables: Serve alongside grilled vegetables for added texture and flavor diversity.
- Avocado Slices: Garnish with avocado slices for a creamy and nutritious topping.
- Toasted Nuts: Sprinkle with toasted almonds or walnuts for a crunchy contrast and added protein.
Storage
Store any leftover dairy-free potato soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, stirring occasionally to maintain the soup’s creamy texture.
Freezing
To freeze dairy-free potato soup, let it cool completely.
Store in airtight containers, leaving space for expansion.
Freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
Reheat dairy-free potato soup gently on the stove over low heat.
Stir occasionally until warmed through.
Alternatively, use a microwave-safe bowl and heat in intervals.
Stir between each to guarantee even warmth.
Final Thoughts
Dairy-free potato soup is a comforting and satisfying dish that’s perfect for those avoiding dairy.
With simple ingredients and easy preparation, this soup comes together in just under an hour.
The use of coconut milk provides a creamy texture without the need for dairy, making it suitable for a variety of dietary preferences.
Yukon Gold potatoes offer a buttery flavor that pairs well with the aromatic garlic and onion base.
Customize the soup to your liking by adjusting the seasoning or adding additional herbs like thyme or rosemary for extra depth of flavor.
Enjoy this hearty soup as a main course or a starter, and don’t forget to garnish with fresh chives for a burst of color and freshness.
Frequently Asked Questions
Can I Substitute Coconut Milk With Another Non-Dairy Milk?
Yes, substitute coconut milk with almond or cashew milk for a lighter texture. Make certain the non-dairy milk complements your soup’s flavor profile. Whisk the milk in slowly, maintaining a smooth consistency. Adjust seasoning for balanced taste.
What Type of Potatoes Works Best for This Recipe?
You should use Yukon Gold potatoes for this recipe. Their creamy texture and buttery flavor enhance the soup’s richness. Dice them uniformly to guarantee even cooking, achieving a smooth, velvety consistency when blended. Enjoy your culinary masterpiece!
How Can I Make the Soup Spicier?
To spice up your soup, add diced jalapeños or a pinch of cayenne pepper during the onion sauté. Balance with a dash of smoked paprika for depth. Garnish with red pepper flakes for a visually appealing finish.
Is This Soup Suitable for a Vegan Diet?
Yes, you can serve this potato soup as a vegan dish. It uses coconut milk instead of dairy, and no animal products are included. For presentation, garnish with fresh chives, and consider adding a drizzle of olive oil.
Can I Add Other Vegetables to the Soup?
Certainly, incorporate vegetables like carrots or celery for added texture and flavor. Dice them uniformly, sauté with onions and garlic, ensuring even cooking. Consider presentation by garnishing with vibrant herbs or a drizzle of olive oil.
Potato Soup Dairy Free
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 4 cup vegetable broth
- 2 pound Yukon Gold potatoes peeled and diced
- 1 large onion diced
- 3 clove garlic minced
- 1 cup coconut milk
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chives chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic to the pot and sauté until the onion is translucent.
- Add diced potatoes to the pot and stir to coat with the onion and garlic mixture.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook for 20 minutes, or until potatoes are tender.
- Remove the pot from heat and let cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the pot to the stove and stir in coconut milk.
- Season with salt and black pepper to taste.
- Heat through for an additional 5 minutes, then remove from heat.
- Let the soup rest for 5 minutes before serving.
- Serve hot, garnished with fresh chives.
Notes
