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Baked Potato Soup (Dairy Free)

This Baked Potato Soup is scrumptious and super delicious!  Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

A bowl with creamy potato soup garnished with parsley and seeds.

This recipe is perfect for when you have extra baked potatoes or just want to elevate your Potato Soup game. Baking the potato first (vs boiling it) preserves and enhances the flavor immensely! You just have to try it.

This potato soups is made without milk .

  • The whole family will enjoy it!
  • It’s made on the stovetop in one pot
  • It’s dairy free! Perfect if you can’t or don’t want to consume any dairy.
A bowl with creamy potato soup garnished with parsley and seeds.

The Ingredients

  • For the baked potatoes you’ll need: 3 medium russet potatoes, olive oil & kosher salt – just a little bit to rub on the skin.
  • To make the soup you’ll need: plant-based butter
  • yellow or white onion diced in small pieces
  • 3 Tsp all-purpose flour
  • low-sodium vegetable broth
  • almond milk (or preferred plant-based milk)
  • chopped fresh parsley
  • Kosher salt & pepper

For the Garnish:

Having potato skins as a garnish is another awesome reason for making this soup with baked potatoes. Potato skin has great health benefits plus adding extra layers of flavor. Don’t skip this step!

  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional
Three large russet potatoes placed in a baking tray.

How To Make Potato Soup (without milk)

To make this potato soup recipe, simply:

  • Bake the potatoes: Preheat the oven to 450° with rack in center. Wash potatoes and pierce with a fork. Rub potatoes with oil and salt. Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split in half and cool slightly.
  • Prepare skin to use as topping: Scoop out and lightly mash the potato (reserve skins); set aside. Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.

While the strips are baking, make the soup:

  • Sauté onion in melted plant-based butter until soft, about 5 minutes. Whisk in flour; cook 2 to 3 minutes. Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Serve soup warm and top with potato skins and sunflower seeds.
A bowl with creamy potato soup garnished with parsley and seeds.
A bowl with creamy potato soup garnished with parsley and seeds.

Baked Potato Soup (Dairy Free)

This Baked Potato Soup is scrumptious and super delicious!  Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite quick meal any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 
5 from 2 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 bowls
Calories: 250kcal
Author: Ana Frias

Ingredients 

  • 3 medium russet potatoes - scrubbed, dried, and pierced with a fork
  • 1 Tbsp olive oil and salt to rub on the potatoes
  • 4 Tbsp plant-based butter
  • cup yellow or white onion - diced in small pieces
  • 3 Tsp all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 2 cups almond milk (or preferred plant-based milk)
  • 1 Tbsp chopped fresh parsley
  • Kosher salt & pepper to taste

For the Garnish:

  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional

Instructions

  • Preheat the oven to 450° with rack in center.
  • Rub prepared potatoes with oil and salt.
  • Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
  • Remove potatoes from the oven, split in half and cool slightly.
  • Scoop out and lightly mash the potato (reserve skins); set aside.
  • Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.
  • While the strips are baking, make the soup:
  • Sauté onion in melted plant-based butter until soft, about 5 minutes.
  • Whisk in flour; cook 2 to 3 minutes.
  • Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Serve soup warm and top with potato skins and sunflower seeds.

Private Notes

Nutrition

Serving: 1bowl | Calories: 250kcal
Two bowls of dairy free potato soup garnished with parsley and seeds.

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