What better time to make potato soup than St. Patrick’s Day weekend?
I just love having an excuse to make something creamy and delicious.
Potatoes are naturally creamy when boiled and mashed, so adding dairy is just a creamy bonus. Add light tasting and sweetened almond milk instead for a cream of potato soup that is out of this world!
This simple soup has the same chowder-like texture and color of a dairy potato soup, plus a savory taste that rivals the dairy version. You won’t be able to tell there’s almond milk in it. Trust me.
Campbell’s Cream of Potato used to be my favorite lunch time soup as a kid. My mom would buy it just for me and make it on the stove top with regular milk. And if a restaurant was serving potato soup, you better believe I was ordering it. Sadly, I haven’t had it in a long time because of my lactose intolerance.
It is possible to find delicious creamy soups at the local grocery store that are dairy free. Safeway carries Pacific brand soups, some of which are dairy free, like their Cashew Carrot Ginger Soup and their Butternut Squash Soup, which is made with soy milk. I’m still waiting for stores to sell almond milk based cream soups…maybe Pacific will take it on? I will definitely buy it! Until then, it’s not much work to make this recipe.
The best part about this creamy potato soup? No blender or food processor required! I adapted this recipe from “Unbelievably Easy Potato Soup” on food.com.
- 2 tablespoons vegan butter
- 1/2 yellow onion, finely chopped
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 russet potatoes, peeled and diced
- 2 cloves of garlic, minced
- Unsalted chicken or vegetable stock to cover vegetables (about 1 cup)
- 2 1/2- 3 cups of almond milk* (sweetened but unflavored)
- In a large stock pot, melt vegan butter over medium heat. Add onions, sea salt, and pepper and cook for two minutes.
- Add diced potatoes and garlic to pot and cook for 1 minute more.
- Pour unsalted chicken stock over vegetables until just covered and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.
- Lightly crush the potatoes with potato masher or fork (don't over mash).
- Stir in 2 1/2 cups or more almond milk until desired consistency. Start with 1 cup of milk, then add a second cup. Thin out the soup by adding 1/2 a cup at a time.
- Add salt and pepper to taste and top with fresh chives or parsley.
- *I used Blue Diamond Almond Breeze Almond Milk.