How to Make Dairy Free Potato Soup

This dairy free potato soup is a simple homemade soup that's packed with savory flavor, budget-friendly, and ready in 30 minutes. This healthy recipe is naturally gluten free, vegan, & loaded with fiber. No need to peel your potatoes, and you can even choose your own texture and consistency.

– extra-virgin olive oil – yellow onion – medium carrot – celery stalk – garlic cloves – bay leaves – salt & black pepper – Yukon gold potatoes – vegetable broth – coconut milk – white wine vinegar

Recipe Ingredients

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 3-4 minutes. Add garlic, bay leaves, salt, and pepper, and cook for another minute.

Recipe Instructions

Stir in diced potatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are fork-tender.

Recipe Instructions

Remove bay leaves. Take soup off of the heat and stir in white wine vinegar. Depending on your desired texture and consistency, you can either use a potato masher or a food processor to create a creamy texture.

Recipe Instructions

Serve hot and garnish with scallions, parsley, or your preferred garnish. Store leftovers in an airtight container in the fridge for up to 4 days.

Recipe Instructions

* Make ahead: Prepare up to 24 hours ahead of time and keep chilled until ready to serve. * Remove bay leaves. Don't forget to remove them before blending or mashing your soup.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!