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Dairy-Free Potato Soup Recipe Easy

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Dairy Free Potato Soup Art and the Kitchen
Dairy Free Potato Soup Art and the Kitchen from www.artandthekitchen.com

Description

Potato soup is a classic comfort food that is perfect for chilly nights or whenever you need a comforting meal. This dairy-free version is perfect for those who are lactose intolerant, vegan, or just trying to reduce their dairy intake. It's creamy, flavorful, and easy to make, making it the perfect weeknight dinner.

Prep Time

The prep time for this dairy-free potato soup recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredient

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 6 potatoes, peeled and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsweetened almond milk

Equipment

  • Dutch oven or large pot
  • Immersion blender or blender
  • Cutting board and knife

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the chopped onion and garlic and cook for 2-3 minutes until softened.
  3. Add the vegetable broth, potatoes, thyme, rosemary, salt, and pepper.
  4. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 20-25 minutes until the potatoes are tender.
  5. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
  6. Stir in the almond milk and heat through.
  7. Taste and adjust seasoning as needed.
  8. Serve hot and enjoy!

Notes

  • If the soup is too thick, you can add more vegetable broth or almond milk until you reach the desired consistency.
  • If you don't have an immersion blender or blender, you can use a potato masher to mash the potatoes until smooth.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info

This dairy-free potato soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 197
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 5g
  • Sugars: 4g
  • Protein: 4g

Recipes FAQ

Can I use a different type of milk?

Yes, you can use any type of non-dairy milk that you prefer, such as soy milk, oat milk, or coconut milk.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container and freezing.

Can I add other vegetables to this soup?

Absolutely! You can add carrots, celery, or any other vegetables that you like.

Recipe Tips

  • Be sure to chop the potatoes into small, uniform pieces so that they cook evenly.
  • If you like a chunkier soup, you can leave some of the potatoes unblended.
  • For a little extra flavor, you can add some chopped fresh herbs, such as parsley or chives, to the soup before serving.

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