This creamy potato soup is made without milk or cheese, but you’d never guess it from the rich, velvety texture. It’s a cozy, flavorful one-pot meal made with simple ingredients like potatoes, broth, and veggies — perfect for family dinners or chilly days.
No Milk, No Cheese Potato Soup
We love our Crockpot Idaho Potato Soup around here — it’s been a cold weather staple for years. But lately, I’ve been building up my collection of dairy-free recipes, and I knew I needed a cozy, creamy potato soup that fit the bill. Enter: this dairy-free potato soup that somehow tastes just as rich and comforting as the classic, without using a drop of milk or cheese.
I’ve been experimenting more and more with dairy-free cooking (you’ve got to try my Creamy Garlic Dairy-Free Mashed Potatoes and Fresh Corn Soup with Potatoes — both made without dairy and full of flavor). And I’m constantly amazed at how creamy and satisfying these recipes turn out. This potato soup is no exception — velvety smooth, loaded with tender potatoes and vegetables, and seasoned just right to bring out all the cozy goodness.
The best part? It’s made with simple pantry ingredients, comes together in one pot, and doesn’t require any fancy dairy substitutes. Just a smart combo of broth, veggies, and cooking technique to give you that creamy texture you crave — all without milk or cheese.
How to Make Dairy Free Potato Soup
This soup calls for lots of vegetables! You’ll need potatoes, an onion and carrots. And to make it even easier, you don’t even need to peel the potatoes!
In a large soup pot add chicken broth and bring to a boil over medium high heat. Add potatoes, onion and carrots, bringing them to a boil.
Cook for 20 minutes or until a fork easily slides into the potato.
Use a immersion blender or regular blender to blend until soup is smooth. Careful, the soup is hot! Remember we didn’t peel the potatoes? The potato skin is going to help us to make a naturally creamy potato soup.
Look at how creamy it is! Ladle soup into bowls.
Sprinkle parsley (if you want!) on top of each bowl. Now the best part – time to eat!
How to Freeze Leftovers
This potato soup freezes great. I often will make a double or triple batch, so I can freeze it for super easy meals.
I make the soup as instructed, and then freeze in freezer safe glass containers or freezer bags. When it’s time to defrost you can thaw overnight in the refrigerator or I throw it in the microwave. Once defrosted add soup to a pot on the stove and heat up.
I hope you love this simple potato soup – enjoy!
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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
Instructions
- In a large soup pot add chicken broth and bring to a boil over medium high heat.
- 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).
- Use a immersion blender to blend until soup is smooth. Careful, the soup is hot!
- Serve in bowls, sprinkling chives or parsley on top of each bowl.
Video:
Nutrition Information:
No Cheese or Milk Potato Soup
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
Instructions
- In a large soup pot add chicken broth and bring to a boil over medium high heat.
- 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).
- Use a immersion blender to blend until soup is smooth. Careful, the soup is hot!
- Serve in bowls, sprinkling chives or parsley on top of each bowl.
Video
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
