It’s another rainy day here in San Jose. Dark clouds and chilly air leave me curled up on the couch with both a sweater and blanket. The wind was blowing so hard this morning, as we left church, that it actually broke our umbrella. It’s only 59 degrees here but the wind makes it feel much colder.
Thankfully, I made a huge pot of soup the day before so lunch was only a reheat away. 🙂 This loaded dairy-free creamy potato soup was the perfect soup to warm us up.
This whipped potato soup actually makes you thankful for the brisk cold air. It’s one of the best comfort foods. While I agree that some soup should be more broth and light this is NOT one of them.
I am a firm believer that potato soup should be thick, smooth and hearty. Even without the dairy, this soup does not disappoint. In fact, my 4 year old just informed me that this is her favorite soup. Now, every time we have soup and it’s not this dairy-free potato soup she gets extremely disappointed. “Mom, I really wanted the potato soup that’s my favorite” she sadly states. 🙁
I’m a foodie so naturally I love variety when it comes to food. But even I have to agree with her. This creamy potato soup is one of my favorites too, in fact… it’s a family favorite. It has minimal ingredients, it’s super yummy and it’s budget friendly. So, it’s the perfect recipe to pull out when I need to stretch my grocery budget.
Dairy-Free Creamy Ham and Potato Soup
Author: Allison Kuslikis
4 cups roughly chopped yellow potatoes (3- 4 potatoes)
2 celery stalks chopped
1 cup finely chopped carrots
1 small onion diced
4 cups vegetable broth
2 cups flax milk or other non-dairy alternative
1 cup thick sliced bacon chopped (about 4 slices) + 2-3 slices to serve for topping
8 tbsp. vegan butter
1-2 tbsp. coconut flour
1/4 tsp. dried thyme
garlic powder to taste
1/8 tsp. pepper + more to taste
2-3 chopped green onions (optional for topping)
In a large pot, begin cooking bacon.
While bacon is cooking, wash and chop carrots, celery, and onion.
Once bacon is done cooking remove bacon from pot. Pour left over bacon grease into a separate bowl and set aside.
In the same pot begin cooking carrots, celery and onion on low heat until soft and slightly caramelized.
While vegetables are cooking, begin peeling and chopping yellow potatoes. You may need to turn over your vegetables until you are done peeling your potatoes which is perfectly okay.
Once potatoes are chopped and vegetables are slightly caramelized, place potatoes into the pot with vegetables. Add vegetable broth, flax milk, butter and pepper and thyme.
Bring soup to a boil and the let the soup simmer for about 20 minutes or until potatoes are soft.
While soup is cooking chop up bacon and green onions.
Once soup is finished add 1 cup of chop bacon and salt to taste. Add 1-2 tbsp. coconut flour for desired thickness.
Serve soup and top with green onions and more bacon!
Your seasoning of salt will depend on both your bacon and vegetable broth. I recommend that you wait to add any salt until the very end.
*recipe heavily adapted from the Pioneer Woman
Calories per serving: 470.65 kcal
Fat per serving: 34.51 g
Saturated fat per serving: 25.58 g
Carbs per serving: 32.25 g
Protein per serving: 9.39 g
Fiber per serving: 4.92 g
Sugar per serving: 8.54 g
Cholesterol per serving: 24.68 mg
If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.