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. 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.
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.
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. I’m happy to say that I love both recipes!