A few weeks ago, my dear friend invited us over for a cozy dinner. She served up this incredible potato soup that was absolutely divine—creamy, cheesy, and just plain magical. Ever since that evening, I’ve found myself reminiscing about it at least once a week. I suppose I have a knack for forming strong attachments to certain foods.
Lately, my family and I have been experimenting with reducing our dairy consumption. It wasn’t excessive to begin with, but we’re always on the lookout for ways to incorporate even fewer dairy products into our meals. That said, when the craving for her amazing potato soup hit again, I decided to take matters into my own hands. I wanted to recreate something similar using what we already had in our pantry, while keeping it dairy-free. I paired it with a loaf of homemade honey bread, which turned out to be another hit with everyone. My daughter, Aliyah, couldn’t get enough and even licked her bowl clean while praising its deliciousness.
This hearty, non-dairy potato soup is perfect for those chilly, drizzly days—a scenario that perfectly matched the weather when I decided to make it. The aroma alone was enough to warm both body and soul!
To get started, I roped in my kids to help out. Peeling, washing, and chopping the potatoes became a team effort, and although it meant a bit more cleanup, I truly believe involving them in the cooking process is invaluable. Watching them learn to handle kitchen tools, measure ingredients, and even tidy up afterward is such a rewarding experience.
For this version, I threw in some random veggies from the fridge—carrots and celery—and it worked beautifully. Adding onion or broccoli would’ve been equally fantastic! To keep things on the healthier side, I used turkey bacon, frying it first before sautéing the veggies in the leftover grease. Once the potatoes were soft, I mashed them directly in the pot using a potato masher. It was effortless and yielded just the right texture. Some of the bacon was set aside for garnishing the finished dish, along with green onions.
**Healthy, Dairy-Free, Creamy Potato Soup**
*Adapted from Eat, Live, Run*
**//Ingredients:**
- 2 large carrots or a handful of baby carrots, chopped
- 2 stalks celery, chopped
- 5 pounds potatoes (about half a bag), peeled and cubed
- 8 slices turkey bacon
- 8 cups chicken broth
- 1 cup almond milk
- 2 tablespoons flour
- 1-2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1-2 teaspoons salt
- Pinch of black pepper
- Sliced green onions for garnish (optional)
**//Process:**
1. Fry the bacon in a large, heavy-bottomed pot until crispy. Remove the bacon and place it on paper towels to drain.
2. In the same pot, pour in a teaspoon of olive oil. Add the carrots, celery, and any other vegetables you’re including (like onion), and sauté for about 6 minutes until tender. Toss in the garlic, potatoes, and red pepper flakes, and mix well.
3. Pour in the chicken broth. Bring it to a boil, then lower the heat and simmer for around 20 minutes, or until the potatoes are fork-tender.
4. While the soup simmers, combine the almond milk and flour in a jar, seal it tightly, and shake vigorously until fully blended. Slowly pour this mixture into the soup, stirring continuously. The soup should thicken slightly as it continues to cook.
5. Using a wooden spoon or potato masher, mash the potatoes until they’re smooth yet retain a slight chunkiness. If the consistency seems too thick, thin it out with additional broth or almond milk. Season with salt and pepper to taste. Stir in half of the chopped bacon and reserve the rest for garnish.
6. Serve the soup hot, topped with bacon bits and green onions.
There’s something incredibly satisfying about enjoying a warm bowl of creamy potato soup on a dreary day. It feels like a hug in a mug—or in this case, a bowl!
What’s your go-to comfort food for those chilly evenings? Let me know in the comments below—I’d love to discover new recipes to try out!
*P.S. If you're interested in more recipes like this, check out my other posts. Happy cooking!*
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