Aug 2, 2021

Ana Frias

Baked Potato Soup (Dairy Free)

by

This Baked Potato Soup is scrumptious and super delicious!  Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

A bowl of soup garnished with parsley and potato skins.

This recipe is perfect for when you have extra baked potatoes or just want to elevate your Potato Soup game. Baking the potato first (vs boiling it) preserves and enhances the flavor immensely! You just have to try it.

This recipe is dairy free and is still amazing...it goes to show you that you don't need it to make creamy recipes.

A bowl of dairy free potato soup with sunflower seeds on the side and topped with potato skins.

The Ingredients

  • For the baked potatoes you'll need: 3 medium russet potatoes, olive oil & kosher salt - just a little bit to rub on the skin.
  • To make the soup you'll need: plant-based butter
  • yellow or white onion diced in small pieces
  • 3 Tsp all-purpose flour
  • low-sodium vegetable broth
  • almond milk (or preferred plant-based milk)
  • chopped fresh parsley
  • Kosher salt & pepper

For the Garnish:

Having potato skins as a garnish is another awesome reason for making this soup with baked potatoes. Potato skin has great health benefits plus adding extra layers of flavor. Don't skip this step!

  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional
3 large russet potatoes on a baking pan with olive oil on the side.

HOW TO MAKE DAIRY FREE POTATO SOUP:

To make this potato soup recipe, simply:

  • Bake the potatoes: Preheat the oven to 450° with rack in center. Wash potatoes and pierce with a fork. Rub potatoes with oil and salt. Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split in half and cool slightly.
  • Prepare skin to use as topping: Scoop out and lightly mash the potato (reserve skins); set aside. Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.

While the strips are baking, make the soup:

  • Sauté onion in melted plant-based butter until soft, about 5 minutes. Whisk in flour; cook 2 to 3 minutes. Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Serve soup warm and top with potato skins and sunflower seeds.
A white bowl of potato soup.

LOVE potatoes as much as I do? Check these Lemony Greek Potatoes out!

A white bowl of potato soup.

Baked Potato Soup (Dairy Free)

Ana Frias
This Baked Potato Soup is scrumptious and super delicious!  Creamy, topped with crispy potato skins and oh-so-healthy, this is a favorite quick meal any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 
4 bowls
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins

Ingredients
  

  • 3 medium russet potatoes scrubbed, dried, and pierced with a fork
  • 1 tablespoon olive oil and salt to rub on the potatoes
  • 4 tablespoon plant-based butter
  • cup yellow or white onion diced in small pieces
  • 3 teaspoon all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 2 cups almond milk (or preferred plant-based milk)
  • 1 tablespoon chopped fresh parsley
  • Kosher salt & pepper to taste

For the Garnish:

  • Skins from baked potatoes cut into strips
  • Salt and pepper to taste
  • Sunflower seeds optional

Instructions
 

  • Preheat the oven to 450° with rack in center.
  • Rub prepared potatoes with oil and salt.
  • Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer.
  • Remove potatoes from the oven, split in half and cool slightly.
  • Scoop out and lightly mash the potato (reserve skins); set aside.
  • Cut skin in strips and toss with a little oil, salt, and pepper. Roast in a 400° oven for 15 minutes, or until crispy.
  • While the strips are baking, make the soup:
  • Sauté onion in melted plant-based butter until soft, about 5 minutes.
  • Whisk in flour; cook 2 to 3 minutes.
  • Stir in broth and milk. Cook and stir until thick, 4 to 5 minutes.
  • Add potato and simmer for 5 minutes. Mash the potato more for a creamier consistency.
  • Stir in parsley and salt & pepper.
  • Serve soup warm and top with potato skins and sunflower seeds.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you'll be able to see your notes.

Nutrition

Serving: 1bowlCalories: 250kcal
A bowl of dairy free potato soup with sunflower seeds on the side and topped with potato skins.
Two white bowls of soup and a spoon on the side.

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