Go Back
–+ servings
Jacqueline Ingersoll

Easy Potato Soup Recipe No Milk (Dairy-Free Comfort in Every Spoon)

A creamy, comforting potato soup made without milk—perfect for dairy-free diets and packed with vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 7 cups chicken broth or can use vegetable broth
  • 8 potatoes about 2 pounds unpeeled and cubed
  • 1 small yellow onion diced
  • 3 carrots peeled and diced
  • salt and pepper to taste

Method
 

  1. 1. In a large soup pot add chicken broth and bring to a boil over medium high heat.
  2. 2. Add potatoes, onion and carrots, bringing them to a boil and cook for 20 minutes or until potatoes are soft (and a fork easily slides in).
  3. 3. Use an immersion blender to blend until soup is smooth. Careful, the soup is hot!
  4. 4. Serve in bowls, sprinkling chives or parsley on top of each bowl.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 36gProtein: 5gFat: 2gPolyunsaturated Fat: 1.5gSodium: 520mgFiber: 5gSugar: 4g

Notes

This soup is naturally dairy-free and can easily be made vegetarian by using vegetable broth. For added richness, stir in a spoonful of olive oil or non-dairy cream before serving.

Tried this recipe?

Let us know how it was!