Dinner

30 Minute Dairy-Free Potato Soup Recipe

Name: 30 Minute Dairy-Free Potato Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2.5 lbs potatoes, russet, yellow, or gold potatoes, peeled and diced; 32 oz chicken stock or broth; 1/2 white or yellow onion, sliced; 1 cup canned coconut milk, unsweetened; 1/4 tsp garlic powder; 1 1/2 tsp salt; 1/2 tsp pepper; 1/4 tsp dried thyme or dried chives; Fresh chopped chives; Crispy bacon; Drizzle of canned coconut milk

ByHarper Ellington October 19, 2025October 19, 2025

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Introduction

This 30 Minute Dairy Free Potato Soup is creamy, comforting, and surprisingly free of dairy. It’s gluten free, Whole30 compliant, and perfect for a quick, nourishing meal any day of the week.

A close-up view of a thick, creamy white soup served in a white bowl with a small handle. The soup is smooth and velvety, topped with crispy, golden-brown bacon pieces and bright green sliced scallions scattered on the surface. There are visible specks of black pepper sprinkled over the top. A dark silver spoon rests inside the bowl on the right side, partially submerged in the soup. The bowl sits on a wooden board, and the background is softly blurred with a white marbled texture beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 lbs potatoes (russet, yellow, or gold), peeled and diced
32 oz chicken stock or broth
1/2 white or yellow onion, sliced
1 cup canned unsweetened coconut milk
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme or dried chives
Optional toppings: fresh chopped chives, crispy bacon, drizzle of canned coconut milk

Instructions

Step 1: In a soup pot, combine the chicken stock, sliced onion, and diced potatoes. Bring to a boil and cook for 5 to 8 minutes, or until the potatoes are easily pierced with a fork. Avoid overcooking to prevent reducing the stock volume too much.
Step 2: Remove 1 cup of the cooked diced potatoes and set aside in a separate dish.
Step 3: Using a blender, puree the remaining potatoes, onion, chicken stock, and 1 cup of canned coconut milk until smooth.
Step 4: Pour the blended soup back into the pot. Add the reserved diced potatoes, salt, pepper, garlic powder, and dried thyme or chives. Stir gently to combine.
Step 5: Ladle the soup into bowls and garnish with fresh chives and crispy bacon if desired. Optionally, drizzle a little coconut milk over the top for extra creaminess.

Tips & Variations

If the soup becomes too thick from overcooked potatoes, add a little extra chicken stock while blending to reach your desired consistency.
Use full-fat unsweetened canned coconut milk for the creamiest texture. Stir well before using as it tends to separate in the can.
For a vegetarian version, substitute chicken stock with vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. If the soup has thickened in the fridge, add a splash of broth or coconut milk while reheating to loosen it up.

How to Serve

A white bowl filled with creamy, light yellow soup topped with crispy brown bacon pieces and bright green chopped scallions, with a sprinkle of black pepper on the soup’s surface. The bowl has a handle on the right side and sits on a white speckled plate, placed over a white marbled texture. Some scallion pieces are scattered around the plate, and a silver spoon rests inside the bowl’s right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, russet, yellow, or gold potatoes all work well to create a creamy texture. Avoid waxy potatoes like red potatoes for this recipe, as they don’t break down as easily.

Is this soup suitable for vegans?

The recipe as written uses chicken stock, but you can easily make it vegan by using vegetable broth instead. Just ensure your toppings are plant-based as well.