Dinner recipes

Light and Easy Potato Soup

Potato soup isn’t one of those dishes that is overly glamorous or a showstopper, but it certainly has a place in our household on cold days. And while you may think that is impossible to get a smooth creamy soup with the richness you would expect without dairy, I’m here to tell you that it can be done.


Items you’ll need:

  • 7-8 russet potatoes
    • peeled and chopped
  • 6 organic carrots
    • peeled and chopped
  • 6 stalks of celery
    • chopped
  • 1 white onion
    • finely chopped
  • enough water to cover the vegetables in a large pot
  • approximately 8 tablespoons of butter substitute
    • everyone has their favorite brand, they all seem to work about the same to me
  • approximately 8 tablespoons of flour substitute
    • this is where personal preference really comes in- this recipe works best with a one to one substitute like bob’s red mill all purpose blend, but I have used other brands had had similar success
  • 2 cups unsweetened rice milk
    • other types of milk substitute will work, we typically choose rice milk because it tends to blend well in recipes, however I have had success with coconut milk and almond milk in this recipe as well (though it will change the taste)
  • salt and pepper to taste



(1)  Peel and chop vegetables (large cubes for potatoes, dice onion, desired thickness for celery and carrots)

(2)  Boil enough water to comfortably cover vegetables (usually around 9 cups) in a large stock pot, then add carrots, potatoes, and celery. Boil them until you can cut the vegetables with a fork. Drain the vegetables, keeping the water to add back into the soup later. Set aside.


(3)   Using the pot that is already flavored with vegetables, melt your butter substitute. Saute the minced onion until it is translucent. Add in the flour substitute and stir until it makes a paste.

(4)  Stir in rice milk, salt, and pepper. Continue stirring frequently until it gets thick and bubbly. Don’t worry when it takes longer than you think it should- it will work it just takes a little patience because it is a milk substitute.

(5)  Stir in your vegetables. Add the majority of your vegetable stock until it gets as thick as you want it, and you’re good to go.

(6)  Top with dairy free cheese if desired. This recipe serves my family of 7 with a little left over for lunches the next day.

Let cool and enjoy.





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