Fall and winter almost beg for the warm comfort of creamy soups. I am sure it has something to do with all that chilly weather, but nothing satisfies on a cool evening better than a steaming bowl of hot soup.
I love this chowder because it goes together so quickly with relatively few, simple ingredients.
There is nothing too fancy for a wary child’s palette, and it is creamy without being laden with cream and fat.
You won’t believe there is no cream in this recipe!!
And you’ll love how quickly this warming soup gets on the table!
Can I freeze this soup?
Of course!! I love to freeze portions either in mason jars (leave room for expansion), or freezer safe Ziploc bags, or my new freezing best friend: Souper Cubes (which take all the mess and effort out of freezing soups, purees, and anything your heart desires!)
To reheat, let thaw, then heat gently over medium low heat on the stove!
Serving suggestions for the creamy dairy free potato soup
- A warm bowl of soup always goes well with my Corn-Free Millet Cornbread.
- These grain beauties are one of my absolute favorites : Flaky Paleo Biscuits
- If you need an gluten free, egg free biscuit, look no further! Gluten and Dairy Free Biscuits.
Potato & ham soup in your lunchbox?
This soup travels well in a thermos for lunch!
I learned the trick of ‘preheating’ my chosen thermos with hot water…and it made a world of difference in the heat of my lunch time goodies!
Low carb potato soup:
I like to make this with either part or all cauliflower!
If I use part potato part cauliflower, the kids are none the wiser…and everyone gets a healthy serving of veggies! I love the all cauliflower version…but it will not be quite as creamy. You can add 4-8 ounces of cream cheese to compensate if you like!
Another option is using chopped rutabaga…my newly discovered low carb root vegetable (I love these roasted rutabaga fries!) It is mild in flavor and has a creamy texture. You can also use part cauliflower, part rutabaga too!
If you are keto, skip the roux for thickening, reduce liquids by half, and add in 4-8oz of cream cheese to thicken at the end. Could also add 1/2t -1 teaspoon xanthan or guar gum to thicken further.
Can I use any dairy free milk for this?
**It is important to note that ‘plain‘ non-dairy milks often contain some sugar. For savory dishes like this, I like to be sure and use an ‘unsweetened‘ variety, which will be stated explicitly on the carton. You can also look at the grams of sugar on the nutrition label to be sure, it should be zero!
You can use any preferred dairy free milk that YOU like! I prefer to use ones that are neutral in flavor. We don’t need full fat milks here since the potatoes and the roux make this soup nice and creamy without adding extra fat.
Dairy Free Potato Soup Recipe:
If you try this warming bowl of potato chowder, be sure to come back and leave a comment below!
Creamy Dairy Free Potato Soup
- 3 1/2 cups potatoes peeled and diced , I used a mixture of yellow and red. Yellow are more creamy I have also taken to using half cauliflower instead to increase the nutrients...no one can tell the difference!
- 2/3 cup celery diced
- 1 medium onion chopped
- 1 pound cooked ham I used thinly sliced deli ham, bite size pieces
- 3 cups chicken broth or veggie broth
- 5 tablespoons any allowed butter vegan or otherwise
- 5 tablespoons cassava flour or any rice flour
- 2 cups unsweetened non-dairy milk** I used unsweetened So Delicious Coconut Milk, in the green carton
- 1 teaspoon black pepper or to taste
- 1/2 teaspoon sea salt or to taste. Will depend on if the broth is salted or not, taste and decide.
- cooked chopped bacon shredded cheese, sliced green onions
Combine the potatoes, celery, onion, ham, and broth of choice in a stockpot.
Bring to a boil and gently simmer until the potatoes are tender, about 10-15 minutes.
Lightly mash the potatoes with a fork or potato masher, right inside the stockpot, no need to remove them first. This mashing helps deliver the dairy-free creaminess to the soup. Alternately, you can use
to get it extra smooth (see notes above, ham will need to withheld if you want to puree and added in after)
In a small saucepan, melt the butter and whisk in the flour to remove any lumps. Add to the stockpot and whisk to blend.
Pour in the milk while whisking.
Cook until smooth, thick, and creamy.
Add in salt and pepper to taste, and pinch of cayenne wouldn't hurt either!
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