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Dairy Free Potato Soup

Dairy-Free Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable broth
  • 1/2 cup unsweetened oat milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional toppings: chopped chives, olive oil drizzle, nutritional yeast

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add the garlic and cook 1 more minute until fragrant.
  2. Add the potatoes, broth, and salt. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes, until potatoes are fork-tender.
  3. Remove the pot from the heat. Use an immersion blender to blend about half of the soup, leaving some potato chunks. Stir in the oat milk and black pepper, then return to medium-low heat for 2 to 3 minutes until warmed through.
  4. Ladle into bowls and top with chives, a drizzle of olive oil, and a sprinkle of nutritional yeast if desired. Serve hot.

Notes

For an even richer base, swap half of the broth for an equal amount of oat milk, though this will raise the fat content slightly. If you prefer a thinner soup, add a splash more broth right before serving. Nutritional yeast adds a subtle cheesy flavor without overpowering the potato taste.