Creamy Dairy-Free Potato Soup (Gluten-Free & Vegan)

Ingredients:

  • 4 medium-sized potatoes (Yukon Gold or Russet work well), peeled and diced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (make sure it's gluten-free)
  • 1 cup unsweetened non-dairy milk (e.g., almond, oat, or coconut milk)
  • 2 tbsp olive oil or avocado oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika (optional, for a hint of depth)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Base:

    • In a large pot, heat the olive oil over medium heat.
    • Add the onion, carrots, and celery. Sauté for 3-4 minutes until softened.
    • Stir in the minced garlic and cook for another minute until fragrant.
  2. Cook the Potatoes:

    • Add the diced potatoes, vegetable broth, thyme, parsley, smoked paprika (if using), salt, and pepper.
    • Bring the mixture to a boil, then reduce the heat to a simmer.
    • Cover and cook for 15-20 minutes, or until the potatoes are tender.
  3. Blend for Creaminess:

    • Remove about half of the soup and blend it using an immersion blender or in a regular blender until smooth.
    • Return the blended soup to the pot and stir. This will create a creamy consistency without dairy.
  4. Add Non-Dairy Milk:

    • Stir in the non-dairy milk and adjust the seasoning as needed. Heat gently until warmed through, but avoid boiling.
  5. Serve:

    • Ladle the soup into bowls and garnish with fresh herbs like chopped parsley or chives if desired.

Enjoy your hearty and creamy potato soup! Let me know if you'd like suggestions for toppings or side dishes.

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