About the Recipe
DAIRY-FREE POTATO SOUP | Rich and creamy Today I’m preparing dairy-free potato soup. This creamy soup has amazing flavor! Cozy and rustic, you’d never guess it was plant based.
Ingredients
½ cup diced yellow onion
3-4 garlic cloves, minced
3 pounds russet potatoes (3 large baking potatoes), enough for 6 cups, peeled and diced
4 tablespoons olive oil
6 tablespoons all purpose flour (or gluten free flour)
2 cups vegetable broth
4 cups unsweetened almond milk
1 teaspoon kosher salt, plus more to taste
1 to 2 teaspoons Old Bay seasoning (purchased or homemade)
Topping ideas: vegan yogurt, vegan sour cream or cashew cream, chives, green onions, orange bell pepper, vegan bacon, hot sauce
Preparation
Dice the onion. Mince the garlic. Peel and small dice the potatoes.
In a large pot, heat the oil over medium heat. Add the onion and cook for 1 minute and garlic and cook for 30 seconds. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
Slowly stir in the vegetable broth, adding it bit by bit and then stirring until mostly smooth. Once incorporated, add the almond milk, potatoes, kosher salt, and Old Bay.
Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
Remove from the heat. Use a potato masher or hand blender to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice: we used thinly sliced green onions and purchased vegan bacon. Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk.