A few weeks ago, my close friend invited us over for a comforting bowl of potato soup. It was absolutely divine—creamy, cheesy, and full of flavor. Ever since then, I find myself craving it at least once a week. Food has a funny way of creating these little bonds in my life.
Recently, though, my family and I have been cutting back on our dairy consumption. We didn’t consume a ton of it to begin with, but we’re always looking for ways to reduce it further. As much as I missed that creamy potato soup, I decided to experiment in the kitchen to recreate it without dairy. For a side dish, I baked a honey bread, which turned out surprisingly well—I must say, I’m gaining confidence in the kitchen! The entire meal disappeared quickly; my kids were raving about it, especially Aliyah, who practically licked the bowl clean.
This soup is perfect for a chilly, rainy day, which is why I decided to make it recently. First, I got my kids involved—they love helping out. They helped peel, wash, and chop the potatoes. It’s messy and takes longer, but it’s so worth it to teach them kitchen skills. While the potatoes cooked, I fried some turkey bacon and used the leftover grease to sauté the carrots and celery. I also added a bit of minced garlic for extra flavor.
Once the potatoes were soft, I mashed them directly in the pot using a potato masher—it’s quick and easy. I reserved some of the bacon for garnish, and you could also add shredded cheese and green onions if you're not going dairy-free.
**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 lbs 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)
*//Instructions:*
Start by frying the turkey bacon in a large pot until crispy. Place the cooked bacon on paper towels to drain. In the same pot, add a teaspoon of olive oil. Toss in the carrots, celery, and garlic. Sauté for about 6 minutes until the vegetables soften. Then, add the potatoes and red pepper flakes, mixing everything together.
Pour in the chicken broth, bring it to a boil, then lower the heat and let it simmer for around 20 minutes, or until the potatoes are fork-tender.
In a jar, combine the almond milk and flour, shaking vigorously until fully blended. Slowly pour this mixture into the simmering soup, stirring continuously. The soup will thicken slightly as it continues to cook.
Mash the potatoes with a potato masher or wooden spoon until the texture is smooth but still slightly chunky. Adjust the consistency with more broth or almond milk if needed. Season with salt and pepper to taste. Break up the reserved bacon and mix half into the soup, reserving the other half for garnish.
Serve the soup in bowls topped with bacon bits and green onions.
Enjoy!
P.S. What’s your go-to comfort food for a cold day? Share your recipes—I’d love to try something new!
*Best, [Your Name]*"
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