Go Back
–+ servings
Gluten Free Dairy Free Potato Soup

Creamy Gluten Free Dairy Free Potato Soup for Cozy Nights

This Gluten Free Dairy Free Potato Soup is a comforting and creamy dish, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp Oil Used for sautéing; feel free to swap with vegetable oil or coconut oil for a different flavor.
  • 2 lbs Russet Potatoes Provides body and creaminess; Yukon Gold or red potatoes are great alternatives.
  • 4 cups Chicken Broth Adds depth; substitute with vegetable broth for a full vegan experience.
  • 2-3 cloves Garlic Pressed or minced; enhance flavor with more for extra zing.
  • 1 small Onion Diced; brings sweetness and depth; consider leeks or shallots for a flavor twist.
  • ¾ cup Coconut Milk Adds richness while keeping it creamy and dairy-free; unsweetened coconut cream works too.
  • ½ tsp Dried Thyme Enhances the soup’s earthy profile; fresh thyme (½ tablespoon) can freshen it up.
  • 1 Bay Leaf Infuses subtle herbal notes; remember to remove it before blending!
  • 1 and ⅓ tsp Kosher Salt Elevates the flavors; adjust to your taste as needed.
  • Black Pepper For topping, adds just the right amount of heat and flavor.
For Toppings (Optional)
  • Cooked Bacon Provides a savory crunch; crispy tempeh is a fantastic vegan option.
  • Green Onions Adds a fresh and crisp texture; perfect for brightening each bite.

Equipment

  • Large pot or Dutch oven
  • immersion blender

Method
 

Step-by-Step Instructions for Gluten Free Dairy Free Potato Soup
  1. Prepare the Ingredients: Start by peeling and cubing the russet potatoes into 1-inch pieces. Dice the onion and press the garlic cloves.
  2. Sauté the Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and ⅓ teaspoon of kosher salt, sauté for about 4 minutes. Stir in the minced garlic and sauté for an additional minute.
  3. Build the Soup Base: Pour in the chicken broth, followed by dried thyme and the bay leaf. Bring to a boil for around 3-5 minutes. Add cubed potatoes, return to a boil, reduce heat to low, and let simmer for 12-15 minutes.
  4. Blend Until Smooth: After simmering, let cool briefly. Blend the soup using an immersion blender until smooth.
  5. Incorporate the Creaminess: Return to low heat, stir in coconut milk. Adjust seasoning with salt or pepper.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with toppings like crispy bacon, green onions, and black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 650mgFiber: 4gSugar: 2gVitamin C: 25mgCalcium: 2mgIron: 10mg

Notes

Ensure potatoes are cut evenly for proper cooking. Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!