This creamy dairy free potato soup with ham is rich, silky, and so good on a cold day.
Potato soup is one of the most comforting winter soups. It’s simple to make, creamy, and filling.
Today I’m going to share my dairy free potato soup recipe with you, and it’s a recipe that’s adapted from my mom’s recipe box. My mom got the recipe from our neighbor when I was growing up. Mrs. Brown was her name, and she made delicious potato soup, and amazing apple pie as well. Â 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.
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.
If you are able to have dairy, go ahead and use regular dairy milk. If you are dairy free, use whatever milk works for your dietary needs. Coconut milk. almond milk, rice milk, soy milk – any of those will work well.
This dairy free potato soup 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 light salad.
How do you make dairy free potato soup?
- 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.
What potatoes are best for potato soup?
I like Yukon Gold potatoes, because they have a nice flavor. You could also use Russet potatoes if you prefer.
This dairy free potato soup recipe is:
- easy to make
- creamy, silky, and so comforting
- dairy free, gluten free, and allergy friendly
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Creamy Dairy Free Potato Soup with Ham.
Pure comfort food...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
- 1/2 teaspoon salt
- 2 Tablespoons gluten free flour blend
- 2 Tablespoons water
Instructions
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In a large sauce pan, saute the onions and celery in the olive oil for about five minutes until onion is translucent.
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Add the potatoes, ham, and broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes.
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Add the non-dairy milk and salt to the pot, then stir.
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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.
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Season with more salt and pepper if needed. Serve the soup with crackers or bread.
Recipe Notes
Leftovers will keep in the refrigerator for 3 days.
If you aren't dairy free, go ahead and use regular milk.
This post was originally published in October 2013. It has been updated with new photos and text.
Before we had dairy issues, this is the way I used to make my cream of potato soup. Â I’m happy to say that I love both recipes!
Loved it! Super easy and really comforting on a cold, snowy evening!
Can leftovers be frozen? If so, best way to reheat?
I think the soup would separate if frozen and then thawed, so I don’t recommend it.
Is there a broth you recommend for someone with a yeast and garlic allergy? Would love to make this recipe!
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.
I just made this today, but I left out the ham and onions. It’s so good! Can you freeze this soup?
I just made the soup but left out the ham and mashed the potatoes to make it thicker.
Can you freeze this soup?
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.
Love this recipe. So delicious! Thank You Kelly
Love this kind of soup, recipe is a winner!
Hi Kelly, love this idea but I’m horridly allergic to almonds, any other milks okay besides cow?
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. :)
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!
I’m so glad you liked it! Thanks for letting me know!
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!
That’s great to hear! I’m so glad that it was a big hit! Thank you for letting me know. :)
This sounds so yummy…..think I will have to try it this weekend~
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!