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Irresistible Dairy-Free Baked Potato Soup in 30 Minutes

Dairy-Free Baked Potato Soup
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A creamy, comforting soup made without dairy. Perfect for those avoiding milk products but still craving a rich flavor.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp nutritional yeast (optional)
  • Chopped green onions for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic, sauté until softened.
  3. Add diced potatoes, vegetable broth, salt, pepper, and paprika. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until potatoes are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in almond milk and nutritional yeast. Simmer for 5 more minutes.
  7. Garnish with green onions before serving.

Notes

  • For extra creaminess, add more almond milk.
  • Top with dairy-free cheese if desired.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://richfeast.com/dairy-free-baked-potato-soup-recipe/