Creamy Potato Soup (Dairy-Free)
Our Creamy Potato Soup (dairy–free) is a deliciously smooth, puréed soup made with just eight simple ingredients. Luxuriously creamy, it’s loaded with rich, comforting flavor – you won’t believe it’s dairy-free! Loaded with celery, potatoes, and white beans, all blended to create a velvety consistency without the need for cream or cheese. Perfect!
This Creamy Potato Soup (Dairy-Free)
The other day, one of our subscribers asked us if we had a creamy potato soup, and realized we had other potato soups, but not one that was completely dairy-free. So we decided to make this recipe. And, we have to tell you it turned out to be better than expected.
Best of all… No creams, no cheese, and no butter!
Deliciously creamy and wonderfully comforting, this dish is as filling as it is flavorful. You’ll love its soothing texture and rich taste.
It’s similar to our pureed creamy sweet potato soup, and spicy carrot soup with a kick recipes. Be sure to try them next! But this one is made with extra large white potatoes and white beans to give its creamy texture without the cheeses or creams.
Best part? The potatoes are high and rich in vitamins and minerals, and fiber. And the white beans are high in protein, fiber, and magnesium. All the more reasons to make this creamy potato soup. Can’t wait for you to try it!
Recipes Highlights & Tips
- This recipe will make 6 servings. Ideal for storing leftovers and freezing some.
- This recipe also calls for a mixture of vegetable broth and bottled water. If you find the soup is too thick? You can simply add more water or broth.
- We like to keep fresh parsley stored in our freezer; this way, we have it on hand throughout the season.
- You can garnish each bowl with either some fresh parsley, basil, or chives.
- You can also drizzle some extra olive oil on top of each bowl when serving for extra richness in flavor.
- This soup is seasoned with minimal seasonings, but if you prefer, you can add your own twist to it.
Ingredients For Creamy Potato Soup (Dairy-Free)
For our creamy potato soup recipe, you will need the following ingredients:
- Extra Virgin Olive Oil: Choose the highest-quality olive oil for the best flavor.
- Celery Stalks: Use fresh celery stalks, and you will need at least 5 stalks.
- Onion: You will need one large onion or two medium-sized.
- Garlic Cloves: We prefer fresh garlic, and you will need 4 cloves for this recipe.
- Potatoes: Choose either Russet or Idaho potatoes for this recipe, and you will need four large ones.
- Vegetable Broth: Best to choose organic broth and even low-sodium so you can control the salt.
- Cannellini Beans: You can use one can of Cannellini or Great Northern beans with this recipe. This will give the potato soup its rich, thick texture without adding any creams or cheeses.
- Fresh Parsley: A handful of fresh parsley is tossed into the soup, and a sprinkle on top when serving.
- Seasonings: You will need salt and some cayenne pepper. And, if you prefer, you can use some fresh cracked black pepper.
How To Make Creamy Potato Soup Dairy-Free?
This is a straightforward recipe with easy-to-follow directions. Plus, our full recipe card is located at the bottom. But first, let’s go through our directions here, so you’ll understand what’s involved.
- Using a Dutch oven, or a large soup pot, heat 3 tablespoons of olive oil over medium-heat. Toss in the chopped onion, garlic, and celery. Cook for at least 3 to 5 minutes to soften.
- Meanwhile, peel and chop the 4 large potatoes. Toss them into the pot.
- Next, add the liquids: pour in the 2 +1/2 cups of vegetable broth and 2 cups of bottled water.
- Toss in some fresh parsley. Cover with the lid. Bring to a boil, and lower the heat to simmer for 5 minutes.
5. Rinse and drain the white beans, and toss them into the soup. Add the 2 teaspoons of salt and 2 dashes of cayenne pepper. Cover again. And, bring to a boil, then lower the heat to simmer the soup for 15 to 20 minutes.
6. Allow the soup to cool slightly before pureeing it. Then slowly and carefully, puree the soup with either a handheld immersion blender, or you can blend in your blender, but in small batches.
7. Taste and adjust the seasonings to your liking. Serve with a sprinkle of fresh parsley on top of each serving. Optional: You can also drizzle some extra virgin olive oil on top for extra richness.
What to Serve with Creamy Potato Soup (Dairy-Free)?
You can easily serve this soup with a side of crusty bread, a fresh, crisp green salad, or a grilled cheese sandwich if you prefer.
How to Store and Freeze Creamy Potato Soup?
First, allow the soup to cool completely before storing. Then store it in an air-tight container and place it in your refrigerator. Soup will stay fresh for up to 5 days. It freezes beautifully and up to 2 months.
More Delicious Creamy Soups
- Creamy Butternut Squash & Red Lentil Soup
- Creamy Broccoli Soup – without cream!
- Celery Soup
- Autumn Squash Soup (Panera Copycat)
- Creamy Sweet Potato Soup
Your Comments Help! If you make our Creamy Potato Soup (dairy-free), let us know and leave a comment and a star rating below! Sharing your experience, adaptations, and insights will help everyone who reads them, and us too.
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Creamy Potato Soup (Dairy-Free)
Our Creamy Potato Soup is a deliciously smooth, puréed soup made with just 8 simple ingredients. Dairy-free and luxuriously creamy, it’s loaded with rich, comforting flavor. Easy and delicious, the whole family will love it!
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 large onion - chopped
- 4 cloves of garlic - chopped
- 5 celery stalks - chopped
- 4 large white potatoes - peeled and chopped
- 2.5 cups low-sodium vegetable broth
- 2 cups of bottled water
- 1 (15oz) can of organic cannellini beans - rinsed and drained
- handful of fresh parsley
- 2 dashes of cayenne pepper
- 2 tsp. salt
- freshly chopped parsley, as garnish
Instructions
- Using a Dutch oven, or a large soup pot, heat olive oil over medium-heat. Toss in the chopped onion, garlic, and celery. Cook for at least 3 to 5 minutes to soften.
- Meanwhile, peel and chop the 4 large potatoes. Toss them into the pot.
- Next, add the liquids: pour in 2 +1/2 cups of vegetable broth and 2 cups of bottled water.
- Toss in some fresh parsley. Cover with the lid. Bring to a boil, and lower the heat to simmer for 5 minutes.
- Meanwhile, rinse and drain the white beans, and toss them into the soup. Add the 2 teaspoons of salt and 2 dashes of cayenne pepper. Cover again. And, bring to a boil, then lower the heat to simmer the soup for 15 to 20 minutes.
- Allow the soup to cool slightly before pureeing it. Then, slowly and carefully, puree the soup with either a handheld immersion blender, or you can blend in your blender, but in small batches.
- Taste and adjust the seasonings to your liking. Serve with a sprinkle of fresh parsley on top of each serving. Optional: You can also drizzle some extra virgin olive oil on top for extra richness.
Notes
Tips and Notes:
- This recipe will make 6 servings. Ideal for storing leftovers and freezing some.
- This recipe also calls for a mixture of vegetable broth and bottled water. If you find the soup is too thick? You can simply add more water or broth.
- We like to keep fresh parsley stored in our freezer; this way, we have it on hand throughout the season.
- You can garnish each bowl with either some fresh parsley, basil, or chives.
- You can also drizzle some extra olive oil on top of each bowl when serving for extra richness in flavor.
- This soup is seasoned with minimal seasonings, but if you prefer, you can add your own twist to it.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 231Total Fat: 7.6gSaturated Fat: 1.2gCarbohydrates: 35.2gFiber: 12.3gSugar: 4.4gProtein: 8g
Happy and Healthy Cooking!
xo anna and liz
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Weeknight Dinners Made Easy
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