Creamy Dairy Free Potato Soup

Prep:30minCook:1h

I've been making this hearty potato soup for 45+ years, but have replaced cow's milk with coconut or almond milk for the past 12 years. Same delicious texture and flavor. I sometimes add 2-3 T of real butter, but that's completely optional!

Updated at: Thu, 17 Aug 2023 03:48:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories170.5 kcal (9%)

Total Fat0.8 g (1%)

Carbs38.2 g (15%)

Sugars6.5 g (7%)

Protein3.8 g (8%)

Sodium342.7 mg (17%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4Yukon Gold potatoes

medium-large, cubed

water

En, to cover the vegetables

½ cwhite onion

½ tsea salt

½ tground black pepper

¼ tcelery salt

1 tgarlic powder

I use granulated garlic from Sam's

1 tonion powder

rosemary

dried

1 Tdried chives

1 tdried parsley

¾ cnon-dairy milk

1 heaping Tcornstarch

Instructions

Step 1

Place veggies in a 2 QT saucepan with just enough (you won't be pouring any off) water (or Imagine low sodium chicken broth!) to cover, and boil gently until very soft, 30-40 minutes. Combine all spices/herbs in a small dish, and once veggies have begun to boil, stir the spice mix into the veggies and finish cooking. When veggies are very soft, whisk the cornstarch into the milk until smooth, add to simmering soup. Depending on your desired thickness, you may need more or less cornstarch, and sometimes I take a full cup of the cooked and seasoned veggies with some of the broth and blend until smooth in my blender, then add it back into the soup. Thick, creamy, hearty, yummy!