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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Recipe Information
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)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes, stirring frequently.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, carrot, and celery to the pot, stirring to combine.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the vegetables are tender.
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.
Stir in the coconut milk, salt, and black pepper. Heat the soup gently for another 5 minutes to warm through.
Taste and adjust the seasoning if necessary. Add more salt, pepper, or a touch of coconut milk if desired for extra creaminess.
Ladle the soup into bowls and garnish with chopped fresh parsley if using. Serve warm and enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4807 mg | 209% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 39.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6736 mg | 143% | |
*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.
