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–+ servings
creamy dairy-free potato soup in a bowl.

Dairy-Free Potato Soup

Veronica Thompson
Indulge in a creamy bowl of dairy-free potato soup! Packed with flavor and comfort, this recipe is perfect for cozy nights or entertaining friends. Say goodbye to dairy without sacrificing taste. Try it now!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6
Calories 403 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 large potatoes peeled and diced
  • 4 cups chicken broth or stock
  • ½ teaspoon dried thyme
  • 1 can coconut milk unsweetened, full fat
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • optional toppings such as chopped green onions, shredded dairy-free cheese, bacon bits, chopped parsley

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onions and sauté until onions are translucent, about 5 minutes. Add minced garlic and sauté for 30 seconds.
  • Add diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
  • Add salt, pepper and dried thyme. Pour chicken broth into the pot, ensuring it covers the potatoes. Bring to a boil, then reduce heat to low and let it simmer for 15-20 minutes or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender or transfer about half of the soup to a blender to puree until smooth. Be careful when blending hot liquids. Leave some of the soup in the pot for a chunky consistency.
  • If using a blender, return the pureed soup to the pot. Stir in the canned coconut milk and adjust the seasoning with more salt and pepper. Let the soup simmer for another 5-10 minutes to heat through.
  • Serve hot, garnished with toppings like chopped green onions, shredded dairy-free cheese, bacon bits, or chopped parsley.

Notes

Low FODMAP ingredient swaps 

  • Use plain, unsweetened almond milk instead of coconut milk
  • Leave out the onions and garlic
  • Use garlic-infused olive oil instead of unflavored olive oil to replace the garlic flavor without the FODMAPs
  • Use a low FODMAP chicken broth or stock like Swanson unsalted chicken stock.
  • If green onions are used as garnish, only use the green parts, as the white part is higher in FODMAPs.

Storage Instructions

    1. Allow the soup to cool completely at room temperature before refrigerating or freezing. 
    2. Transfer the soup to airtight containers or resealable plastic bags, leaving some space at the top. 
    3. Refrigerate for up to 3-4 days. Or freeze for up to 2-3 months. 
    4. To reheat: Thaw frozen soup overnight in the refrigerator, then reheat on the stovetop over low heat. You may need to add a splash of broth to reach the desired consistency since it may thicken upon refrigeration or freezing. 

Nutrition

Calories: 403kcalCarbohydrates: 50gProtein: 8gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 995mgPotassium: 1273mgFiber: 7gSugar: 6gVitamin A: 13IUVitamin C: 52mgCalcium: 55mgIron: 3mg
Keyword dairy-free potato soup, potato soup without dairy
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