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A bowl of dairy free potato soup next to a napkin and a bowl of chives.

Dairy Free Potato Soup

This dairy free potato soup is easy to make, hearty, and delicious!
Course Soup
Cuisine American
Keyword dairy free potato soup, potato soup no cream
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 292 kcal
Author Dairy Free for Baby

Ingredients

  • 8 slices bacon, chopped into 1-inch pieces
  • 2 celery sticks, diced
  • 2 medium carrots, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup creamy oat milk
  • 1 ½ pounds russet potatoes, peeled and diced into 1” cubes (about 4 medium potatoes)
  • 4 chives, sliced thinly (optional)

Instructions

  1. Heat a large pot over medium-low heat. Place the chopped bacon in the pot and cook, stirring occasionally, until cooked through. Remove with a slotted spoon (leaving the bacon grease in the pot) and set aside on a paper-towel lined plate for later use.
  2. In the same pot over medium low heat, add the onion, celery, and carrot, sauteing the vegetables in the bacon grease. Cook for about 5 minutes, until fragrant and the onion is slightly translucent.
  3. Add the garlic, salt, and pepper, and cook for another minute.
  4. Sprinkle the flour in the pot, stirring to combine. Cook for about 1 minute, stirring consistently, letting the flour fully absorb the grease in the pot and get a little toasty.
  5. Slowly pour in the chicken broth a little at a time, stirring consistently, letting the broth thicken.
  6. Add the oat milk and the potatoes. Bring the mixture to a boil, then cover and reduce heat to low to simmer. Simmer for 20 minutes, then remove the cover and continue simmering for another 5 minutes uncovered.
  7. At this point, the potatoes should be tender and easily pierced with a fork. Use an immersion blender to blend some of the soup to thicken (around ⅓ to ½), but don’t blend all of the soup – you want some chunks of potatoes and veggies in there.
  8. Serve the warm soup topped with the reserved bacon and chives (if using). Enjoy!

Recipe Notes

  • You can use Yukon gold potatoes instead of russet potatoes if you prefer.
  • You can skip the immersion blender step if you don’t have one on hand; this just helps make the soup thicker and creamier.  You can also remove a portion of the soup and blend in a regular blender instead.

 

Nutrition analysis (approximate per serving): 292 calories, 7 g fat, 2 g saturated fat, 1100 mg sodium, 47 g carbohydrate, 5 g fiber, 5.5 g sugar, 11.5 g protein, Vitamin D: 5%, Calcium: 11%, Iron: 12%, Potassium: 24%