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dairy free potato soup recipe

Potato Soup Dairy Free

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

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

For the best results, make sure to cut the potatoes into uniform pieces to ensure even cooking. If you prefer a chunkier texture, only partially blend the soup. Adjust the seasoning according to your taste, and feel free to add additional herbs like thyme or rosemary for more flavor depth.
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