Dairy-Free Potato Soup
You’ll be surprised that this delicious Dairy-Free Potato Soup contains—you guessed it—no dairy!
Ingredients
- 2 pounds russet potatoes peeled and diced
- 1 large onion diced
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 2 cups unsweetened almond milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped chives for garnish
- Bacon bits for garnish (optional)
Instructions
- Peel and dice the potatoes. Dice the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Add the diced potatoes, vegetable broth, almond milk, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the potatoes are tender.
- Use an immersion blender to purée the soup directly in the pot until smooth. If you prefer some texture, you can blend only half of the soup separately and mix it back in.
- Adjust the seasoning with additional salt and pepper if needed. Garnish with chopped chives and bacon bits. Serve hot.
Nutrition
Calories: 211kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1131mgFiber: 3g
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