This creamy dairy free potato soup with ham is rich, silky, and so good on a cold day. You won’t miss the dairy at all when you make this comforting soup! Try serving this alongside homemade vegan bread sticks or corn muffins.
Potato soup is one of the most comforting winter soups. It’s simple to make, creamy, and filling.
I grew up eating creamy potato soup – my mom would make it regularly. Her recipe called for butter and sour cream, but I’ve adapted it to be dairy free, and it’s still delicious.
Even if you can’t have dairy, that doesn’t mean that you have to miss out on creamy soups! Using a non-dairy milk and some flour to thicken the broth results in a very creamy and silky soup.
This recipe is easy to put together, and just takes some time on the stove top to cook and have the potatoes get tender. It’s a perfect dinner when coupled with bread and a simple green salad.
This is a soup that I turn to again and again, especially during the long Michigan winters. It warms me right up!
Ingredient Notes
- Potatoes – I like to use Yukon Gold potatoes, because they have a nice flavor. You could also use Russet potatoes if you prefer.
- Ham – You can make this with leftover ham, deli ham, or a ham steak. If you don’t want to add ham, you can leave it out of this dairy free potato soup. Feel free to add shredded carrots, white beans, or bacon instead. You can customize this recipe to suit your needs.
- Broth – You can make this with either chicken broth or vegetable broth. Use the brand that works for your dietary needs. If you have homemade stock or broth, that is also fine.
- Non-Dairy Milk – You can use any non-dairy milk that is neutral tasting and fits your specific dietary needs. Coconut milk. almond milk, rice milk, soy milk, oat milk – any of those should work well. If you are able to have dairy, go ahead and use regular dairy milk.
Step by Step Instructions
- Saute the onions and celery in the olive oil.
- Add the diced potatoes, ham, and broth. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
- Stir in the non-dairy milk, and whisk in some gluten free flour and water. Stir until it thickens.
- Season with salt and pepper.
Storage/Freezing
Store leftovers in an airtight container in the refrigerator. They should stay fresh for up to 4 days.
You can freeze this soup if you like. I recommend freezing in individual serving size containers. The soup base may separate a little bit after thawing, so be sure to stir it well after you reheat it.
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Recipe
Creamy Dairy Free Potato Soup with Ham.
Ingredients
- 1 Tablespoons olive oil
- 1 onion chopped
- 4 stalks celery chopped
- 8 Yukon Gold Potatoes peeled and diced
- 32 ounces chicken broth or vegetable broth
- 1 cup ham cut into chunks
- 1 cup non-dairy milk
- ½ teaspoon salt
- 2 Tablespoons gluten free flour blend
- 2 Tablespoons water
Instructions
- In a large sauce pan, saute the onions and celery in the olive oil for about five minutes until onion is translucent.
- Add the potatoes, ham, and broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes.
- Add the non-dairy milk and salt to the pot, then stir.
- Put the gluten free flour and the water in a small container with a lid, and shake well. Drizzle the mixture in the soup while stirring until it reaches the desired thickness.
- Season with more salt and pepper if needed. Serve the soup with crackers or bread.
Jean
Loved it! Super easy and really comforting on a cold, snowy evening!
Frank Massoni
Can leftovers be frozen? If so, best way to reheat?
Kelly Roenicke
I think the soup would separate if frozen and then thawed, so I don’t recommend it.
Sara
Is there a broth you recommend for someone with a yeast and garlic allergy? Would love to make this recipe!
Hazel M Wheeler
I have similar issues; I use the Wild Harvest brand Chicken Bone Broth. It is a good start/base; I do add a bit of extra salt as it’s ONLY bone broth. I also like to ‘season’ the broth before using it to cook by cutting up any ham trimmings/rind, celery/carrot trimmings and then boiling them for a short while. It adds depth to the dish, which is always a challenge when one cannot have alliums. Sometimes I’ll even add an extra carrot to the pre-broth to bring up the ‘sweet’ that the onion would have usually imparted. Hope this helps.
Karen
I just made this today, but I left out the ham and onions. It’s so good! Can you freeze this soup?
Karen
I just made the soup but left out the ham and mashed the potatoes to make it thicker.
Can you freeze this soup?
Kristi
Kelly I know you didn’t recommend it , but has anyone tried to freeze this soup? Would like to make a big batch and freeze for lunches.
Carol Credit
Love this recipe. So delicious! Thank You Kelly
Lucille Roenicke
Love this kind of soup, recipe is a winner!
Cait
Hi Kelly, love this idea but I’m horridly allergic to almonds, any other milks okay besides cow?
Kelly Roenicke
Hi Cait! For sure! Use any non-dairy milk that you like. THis is an older recipe from before my son had nut allergies. I will edit it now. :)
Carol
Made this for dinner tonight. Very yummy and easy. Next time, I’m going to cook it without the ham so I can puree the potatoes with an immersion blender, but that’s the only change I’m making. Thanks!
Kelly
I’m so glad you liked it! Thanks for letting me know!
Jessica
I just found your blog and tried this recipe for supper tonight. It was a hit with the family which is hard to find! I can’t wait to try some of your other recipes! Thanks!
Kelly
That’s great to hear! I’m so glad that it was a big hit! Thank you for letting me know. :)
Deborah M Owen
This sounds so yummy…..think I will have to try it this weekend~
Lisa Howard
I have a feeling…a very strong feeling…this is going to be one of my favorite of your recipes! So perfect for my favorite pastime…football watching!