Dairy-Free Creamy Potato Soup
Indulge in the comforting warmth of Dairy-Free Creamy Potato Soup, a velvety, wholesome dish that's perfect for anyone seeking a hearty meal free of dairy. This recipe transforms simple ingredients like russet potatoes, celery, and carrots into a rich, spoonable delight, enhanced by aromatic garlic, thyme, and a touch of creamy coconut milk. Ideal for cozy evenings, the soup is both nutritious and indulgent, simmered to perfection in vegetable broth and blended for a flawlessly smooth texture. Whether you're catering to dietary restrictions or simply craving a lighter version of the classic creamy potato soup, this dish promises all the flavor without compromises. Top it off with fresh parsley for a burst of color and freshness, and enjoy a bowl of this dairy-free comfort food magic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 4 large russet potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup full-fat coconut milk
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil over medium heat in a large pot.
Add chopped onion, minced garlic, diced celery, and diced carrots to the pot. Sauté for about 5 minutes until the vegetables are soft.
Add the peeled and cubed potatoes to the pot, and stir to combine with the other vegetables.
Pour in the vegetable broth and add the bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot.
Using an immersion blender, purée the soup until smooth and creamy. Alternatively, you can let the soup cool slightly and blend it in batches in a regular blender.
Stir in the coconut milk and adjust seasoning with additional salt and pepper if needed.
Simmer the soup for another 5 minutes to allow the flavors to meld.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 48.4 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8952 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
