Dairy Free Potato Soup
Creamy, comforting potato soup is one of those dishes that feels like a hug in a bowl — and this version delivers every bit of that warmth without a drop of butter or cream. Yukon Gold potatoes are the real star here, lending a naturally buttery texture once blended smooth with an immersion blender. The secret to that rich, velvety finish is a full can of coconut milk stirred in at the end, which adds body and a subtle sweetness that plays beautifully against the smoked paprika and savory chicken broth. Onion, celery, and garlic build a deeply flavorful base, so the soup tastes like it simmered all day even though it comes together in under an hour. It serves four, making it a solid weeknight dinner or an easy meal-prep option for the week ahead. Top each bowl with fresh chives and crumbled bacon for a little color and crunch, and you've got something that genuinely doesn't feel like it's missing anything.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- dairy free bacon, cooked and crumbled (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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