Vegetarian Dairy Free Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
Chef's tipCook it according to the package. It's leaner than pork bacon, so add a little oil to the pan if needed.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!