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Dairy Free Creamy Potato Soup
Ready Time: 35min
Prep Time: 15min
Cook Time: 20min
Serves: 2 (medium bowls)
Recipe by: Christy Cusato
Dairy-Free Creamy Potato Soup, creamy and easy to make! You won’t believe it’s dairy-free.
2 cups (16 oz.) low sodium chicken or vegetable stock
2 teaspoons (2g) chicken or veggie soup base
1 lb. yellow potatoes scrubbed, and diced
1/2 cup white onion chopped
1 clove (5g) minced garlic
1 teaspoon (4g) of olive oil
1/2 cup (120ml) canned coconut milk, unsweetened
1/4 tsp (1g) garlic powder
1 tsp (4g) of flour or cornstarch
1/2 cup (120ml) blended vegan cheese (optional)
1/2 teaspoon (2g) salt & black pepper
1/2 cup (120ml) chopped fresh scallions
1 teaspoon (2g) smoked paprika
Prep Time: 15min | Cook Time: 20min
In a medium-sized pot add cubed potatoes, stock, and soup base.
Cook potatoes in stock over medium heat for about 15 to 20 minutes or until potatoes are tender when pierced with a fork.
In a large pot add olive oil, onions, minced garlic, and sauté until the onions are translucent and garlic is brownish.
Set aside one cup of the diced cooked potatoes. Blend the concoction in a blender until smooth.
Add the rest of the potato and stock in small increments and stir until the soup mixture is well blended.
Continue stirring until all the potatoes and stock are added. Add the flour, salt, black pepper, scallions, and smoked paprika in the coconut milk, and stir until the flour has melted.
Add it to the soup concoction, stir until the soup gets creamy. If desired garnish soup with vegan blend shredded cheese and chopped scallions.
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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