Recipe for Potato Soup Without Milk That Tastes Amazing

Potato soup is one of those timeless comfort foods that warm you up from the inside out. But what if you’re avoiding dairy or simply out of milk?

No worries! This potato soup recipe without milk is creamy, hearty, and full of flavor—without a drop of milk or cream.

By using vegetable broth and a few clever tricks, this soup achieves a velvety texture that will satisfy your cravings just as well as the traditional version. Whether you’re lactose intolerant, vegan, or just looking to switch things up, this recipe is simple enough for beginners and customizable for any taste.

Let’s dive into a delicious, dairy-free potato soup that you can make any day of the week!

Why You’ll Love This Recipe

This potato soup without milk offers all the comforting qualities of the classic dish but is perfect for those with dietary restrictions or anyone avoiding dairy. The soup is naturally creamy thanks to the starchy potatoes and a blend of sautéed onions and garlic that build a rich flavor base.

It’s also incredibly versatile—you can add your favorite herbs, spices, or toppings to tailor it to your taste.

Best of all, this recipe is budget-friendly, easy to prepare, and uses simple pantry staples. Whether you’re cooking for family or meal prepping for the week, this soup fits the bill.

Plus, it reheats beautifully, making it a great make-ahead meal to enjoy on busy days.

Ingredients

• 4 large potatoes (Russet or Yukon Gold), peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional toppings: chopped green onions, crispy bacon bits, fresh parsley, or crushed red pepper flakes

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Immersion blender (or regular blender)
• Measuring spoons
• Measuring cups

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into roughly 1-inch cubes for even cooking. Chop the onion and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add potatoes and herbs: Stir in the diced potatoes, dried thyme, and bay leaf. Mix everything well to coat the potatoes with the oil and flavors.
4. Pour in broth and simmer: Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer uncovered for 20-25 minutes, or until potatoes are tender when pierced with a fork.
5. Blend the soup: Remove the bay leaf. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. For a chunkier texture, blend only half the soup or pulse briefly.
6. Season and adjust consistency: Taste the soup and add salt and pepper as needed. If the soup is too thick, stir in a little more vegetable broth or water until it reaches your desired consistency.
7. Serve warm with toppings: Ladle the hot potato soup into bowls and garnish with your favorite toppings like chopped green onions, crispy bacon bits, or fresh parsley.

Tips & Variations

For a richer texture without dairy, try adding a splash of coconut milk or unsweetened almond milk after blending.

• Vegan boost: Add nutritional yeast for a cheesy flavor without any dairy.
• Chunky style: Reserve some cooked potato cubes before blending and stir them back in for added texture.
• Herbs: Fresh rosemary or dill pairs beautifully with potatoes and can be added during cooking or as a garnish.
• Spicy kick: Sprinkle some smoked paprika or cayenne pepper for a subtle heat.
• Protein add-ins: Stir in cooked lentils or crispy tempeh for a heartier meal.

Nutrition Facts

Serving Suggestions

This potato soup is perfect as a main dish or a starter. Pair it with a fresh green salad or crusty whole grain bread for a balanced meal.

It also complements roasted vegetables or a simple grilled sandwich exceptionally well.

For a light lunch, serve with a squeeze of lemon juice and a dash of black pepper to brighten the flavors. During colder months, enjoy it alongside your favorite hearty stew or stew-style salad for an extra comforting feast.

Conclusion

This potato soup without milk recipe proves you don’t need dairy to create a creamy, satisfying bowl of comfort. With simple ingredients and a straightforward method, it’s accessible for cooks of all levels and customizable to your dietary needs or flavor preferences.

The soup’s versatility means you can enjoy it year-round, warming up chilly evenings or serving as a light, nourishing meal on busy days.

Next time you crave something cozy and delicious but want to skip the milk, give this recipe a try. You might be surprised how easy and tasty a dairy-free potato soup can be.

Don’t forget to explore more recipes like Roasted Vegetable Medley, Creamy Tomato Basil Soup, and Hearty Lentil Stew for other wholesome meal ideas that cater to diverse tastes and dietary needs.

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