Insanely Easy Dairy-Free Potato Soup

Some days just call for a big, comforting bowl of potato soup. But who has time for a long list of ingredients or complicated steps? That’s where our Insanely Easy Dairy-Free Potato Soup comes in. It’s creamy, satisfying, and packed with flavor, while also being oil-free and gluten-free. With simple ingredients and minimal effort, this whole-food plant-based take on a classic is perfect for busy weeknights, lazy weekends, or anytime you need a warm, satisfying meal. Grab your potatoes, and let’s make some magic happen—no heavy cream required!

What’s inside this Insanely Easy Dairy-Free Potato Soup

Yukon Gold potatoes: It would be hard to make a potato soup without potatoes, and we love Yukon Golds for their rich, almost buttery flavor. If you can’t find them, you can use red or russet potatoes instead.

Cannellini beans: Blending beans with a couple other ingredients and adding them as the soup finishes is one of our Dirty secrets to adding flavor, body, and extra nutrition without needing to let the soup simmer for hours. We like to use cannellini beans here for their fine texture and mild flavor. Any other white bean should do if you have to substitute.

Non-dairy milk: You can use whichever type of non-dairy milk you prefer as long as it’s unsweetened and unflavored. Our preference is generally to use soy milk.

Nutritional yeast: AKA “nooch,” this is a non-active yeast that has a subtle cheesy flavor. It goes brilliantly with the potatoes and helps dial up the savory goodness. You can typically find it in health food stores and some conventional grocery stores.

Let’s make our Dairy-Free Potato Soup 

Spoiler alert: This soup comes together in about 20 minutes and tastes like it’s been simmering all day.

First, prep your potatoes and onions. You can peel the potatoes or not, it’s totally up to you. Finer pieces make for quicker cooking, and we like to aim for about a 1-inch dice. That leaves you with smaller pieces that cook quicker, but still feel satisfying in your mouth.

Once your potatoes and veggies are prepped, put them in a stock pot over high heat, along with the vegetable broth, thyme, garlic powder, salt, and pepper.

When it comes to a boil, reduce the heat. You don’t want an active, rolling boil, but you do want some bubbles and movement happening. Depending on your stove, a low to medium-low heat should do the trick. Let it continue to simmer for about 10–12 minutes, or until the potatoes are tender.

While your veggies are cooking, put your beans, non-dairy milk, and nutritional yeast in your blender and blend until smooth. You want to make sure your beans are pureed fine enough so they melt into the soup.

Check your potatoes for tenderness using a fork. The tines should slide through even the chunkiest pieces easily. If they’re done, stir the blender mixture into your soup base and let everything simmer together for about two more minutes. 

After everything has warmed through, dip in a clean spoon for a taste test and adjust any seasonings you’d like. Then, you can dish out this crazy good soup and enjoy!

Pro tip: You can also make your soup even creamier by blending half of the potato/onion soup base with the beans and non-dairy milk. Just make sure the potatoes are fork-tender first.

Insanely Easy Dairy-Free Potato Soup

Makes about 8 cups

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Author: Molly Patrick

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Ingredients

• ▢ 5 cups Yukon Gold potato, diced (750 g)
• ▢ 3 cups low-sodium vegetable broth or stock
• ▢ 1 cup yellow onion, diced (160 g)
• ▢ ¾ teaspoon dried thyme
• ▢ ¾ teaspoon garlic powder
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon black pepper (20 turns)

Blender ingredients

• ▢ 1½ cups canned cannellini beans, drained and rinsed (225 g)
• ▢ 1 cup unsweetened non-dairy milk (237 ml)
• ▢ 2 tablespoons nutritional yeast (10 g)

Instructions

• Place the potatoes, vegetable broth, onion, thyme, garlic powder, salt, and black pepper into a stock pot and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, 10-12 minutes.
• While your base is simmering, add all of the Blender ingredients to your blender and blend until smooth.
• When the potatoes are tender, stir the blender mixture into the soup and simmer for 2 more minutes or until warmed through.
• Serve and enjoy!

Make it yours 

If you’re feeling extra, you can add more toppings and garnishes. Even better, prep a few in small bowls so people can add as much or as little as they like for a fun DIY serving idea. Here are a few of our favorites:

• Fresh parsley
• Fresh chives or green onion
• Bacony Pepitas
• Dairy-free Sour Cream

Serving suggestions

This soup is pretty satisfying on its own, but if you’re looking to Dirty up your dinner plate a bit more, here are a few suggestions. You can access these in our Recipe Club, which has over 5,000 whole-food plant-based recipes in a digital, easy-to-use format. Here’s what sounds good to us:

• Thousand Island House Salad
• No Knead Whole Wheat Bread or Buckwheat Bread if you’re gluten-free
• Toast with our oil-free Dill Pickle Hummus
• Smoky Maple Brussels Sprouts

How to store and reheat Dairy-Free Potato Soup

The soup keeps in an airtight container in the fridge for up to five days. It reheats easily in the microwave or on the stove top. We don’t suggest freezing it, as the potatoes won’t keep their texture once thawed.

To reheat the potato soup, warm in the microwave or on the stove top over low heat. It may thicken a bit in the fridge, so feel free to add a splash of water or vegetable broth to get the consistency you prefer. 

Have you had our Insanely Easy Dairy-Free Potato Soup? Let us know in the comments below.

Here’s to a quick meal that’s oh-so-tasty and satisfying.

Xo 
Team Dirty