Dairy-Free Creamy Potato Soup, creamy and easy to make! You will not believe it’s dairy-free.
2 cups (480 ml) low sodium chicken or vegetable stock
2 teaspoons ( 10g) chicken or veggie soup base
1 lb. (454 g) yellow potatoes scrubbed, and diced
1/2 cup (150 g) white onion chopped
1 clove (5g) minced garlic
1 teaspoon (5 ml) of olive oil
1/2 cup (120ml) canned coconut milk, unsweetened
1/4 tsp (1g) garlic powder
1 tsp (4g) of flour
1/2 cup (120ml) shredded vegan cheese (optional)
1/2 teaspoon (1g) salt
1/2 teaspoon (1g) black pepper
1/2 cup (50g) chopped fresh scallions
1 teaspoon (2g) smoked paprika
Prep Time: 15min | Cook Time: 20min
In a large pot add the olive oil and saute the onions for about 2-3 minutes or until the onions are translucent. Add the garlic and saute for another 1-2 minutes or until the garlic is fragrant. Add the flour and stir until it is well incorporated.
Add the potatoes but set aside 1 cup. Cover the potatoes with the stock and soup base. Stir well to combine. Bring the soup to a boil, stirring frequently and reduce the heat to a simmer.
Allow the soup to simmer for about 15-20 minutes or until the potatoes are fork tender. Add the garlic powder, salt, black pepper and paprika. Transfer the soup to a blender and puree until smooth.
Place the soup back in the pot and add the 1 cup of reserved diced potatoes. Allow the soup to simmer for an additional 10 minutes, the diced potatoes should be just fork tender.
Add the coconut milk and stir to combine.
Garnish the soup with cheese and more green onions if desired.
It’s important to make sure you only use unsweetened coconut milk for this recipe. Otherwise, it will change the flavor and won’t work well.
To achieve a creamier texture, you can add more cooked diced potatoes to the blender instead of adding more flour to the concoction.
Crispy bits of bacon and chopped green onion also works well for this soup! If you’re not avoiding dairy, sour cream and shredded cheddar work great too!
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