Potato Soup Dairy and Soy Free
Warm, creamy, and irresistibly comforting, this Dairy and Soy-Free Potato Soup is the ultimate bowl of wholesome indulgence. Made with silky coconut milk and a hearty medley of russet potatoes, carrots, celery, and aromatic spices, this recipe delivers all the rich, velvety goodness of a classic potato soup without any dairy or soy. The simple preparation begins with sautéed onions and garlic, followed by simmering your vegetables in savory vegetable broth until tender. Blended to a luxuriously smooth consistency, this soup is finished with a delicate touch of coconut milk for a naturally creamy finish. Ready in just 45 minutes and perfect for plant-based or allergy-friendly diets, it’s a satisfying meal the whole family will adore. Garnish with fresh parsley for a pop of color and serve it piping hot for a cozy, nourishing delight!
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Ingredients
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 minced Garlic cloves
- 4 medium (peeled and diced) Russet potatoes
- 1 medium (diced) Carrot
- 1 medium (diced) Celery stalk
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and cook until softened, about 5 minutes, stirring frequently.
Step 3
Stir in the minced garlic and cook for another minute until fragrant.
Step 4
Add the diced potatoes, carrot, and celery to the pot, stirring to combine.
Step 5
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Step 6
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the vegetables are tender.
Step 7
Remove the bay leaf from the pot and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.
Step 8
Stir in the coconut milk, salt, and black pepper. Heat the soup gently for another 5 minutes to warm through.
Step 9
Taste and adjust the seasoning if necessary. Add more salt, pepper, or a touch of coconut milk if desired for extra creaminess.
Step 10
Ladle the soup into bowls and garnish with chopped fresh parsley if using. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2168.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1938.4 |
| Total Fat 93.8g | 0% |
| Saturated Fat 56.8g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4806.6mg | 0% |
| Total Carbohydrate 247.9g | 0% |
| Dietary Fiber 34.4g | 0% |
| Total Sugars 39.0g | |
| Protein 45.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 371.6mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 6735.9mg | 0% |
Source of Calories