27+ Delicious Dairy-Free Potato Soup Recipes You Need to Try

Potato soup is a classic comfort food that can warm you up on a chilly day, and it’s incredibly versatile when it comes to making it dairy-free.

Whether you’re lactose intolerant, following a plant-based diet, or simply looking to reduce your dairy intake, you don’t have to miss out on the creamy texture and rich flavor of potato soup.

With these 27+ dairy-free potato soup recipes, you can enjoy all the deliciousness without any dairy.

From hearty, chunky versions to smooth and velvety blends, these recipes will surely satisfy your taste buds.

Get ready to explore a variety of soups that cater to all your dietary needs and preferences.

27+ Delicious Dairy-Free Potato Soup Recipes You Need to Try

Whether you’re cooking for yourself or feeding the whole family, these 27+ dairy-free potato soup recipes prove that you don’t need dairy to create a satisfying, flavorful dish.

With a range of variations, from rustic, chunky soups to smooth, velvety options, there’s something for every taste.

These soups are perfect for cozy meals on chilly days, and many of them are simple to prepare, so you can enjoy them anytime.

So go ahead, grab those potatoes, and get ready to dive into a bowl of creamy, dairy-free goodness!

Creamy Dairy-Free Potato Leek Soup

This creamy, comforting potato leek soup is a perfect dish for cold days. It combines the subtle flavor of leeks with tender potatoes, all blended into a silky, dairy-free base. You’ll be amazed at how creamy it gets without any dairy—thanks to coconut milk and vegetable broth. It’s simple, wholesome, and can be made in under an hour.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and leeks and sauté for 5 minutes until softened.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the potatoes and vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender.)
5. Stir in the coconut milk and season with salt and pepper to taste.
6. 
   This creamy dairy-free potato leek soup offers a satisfying, velvety texture and deep flavors, making it a fantastic comfort food option. The addition of coconut milk adds a hint of sweetness, balancing the richness of the potatoes. It’s a versatile dish that can easily be paired with a salad or served on its own as a filling meal. Perfect for vegans, those with dairy allergies, or anyone craving a cozy, flavorful bowl of soup.

Smoky Roasted Potato Soup

This smoky roasted potato soup is bursting with rich, deep flavors from the roasted potatoes and smoked paprika. The roasting process adds a beautiful caramelization to the potatoes, enhancing the soup’s complexity. With a creamy, dairy-free base, this recipe is perfect for those who enjoy a little smoky twist in their meals.

Ingredients:

• 5 medium potatoes, peeled and cubed
• 1 tablespoon smoked paprika
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden and crispy on the edges.
3. In a large pot, heat a little olive oil over medium heat and sauté the onions and garlic until softened, about 5 minutes.
4. Add the roasted potatoes and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for 15 minutes.
5. Use an immersion blender to purée the soup, or blend in batches until smooth.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme.

This smoky roasted potato soup is a delightful departure from the usual creamy soups. The roasted potatoes bring a wonderful depth of flavor that is perfectly complemented by the smokiness of paprika. The coconut milk ensures the soup remains luxuriously creamy without any dairy. It’s an excellent choice for a hearty meal that’s not only comforting but also a little adventurous in flavor. Serve it with crusty bread for a complete meal that everyone will love.

Hearty Vegan Potato and Carrot Soup

This hearty vegan potato and carrot soup is simple, nutritious, and bursting with flavor. Carrots bring a natural sweetness, while potatoes provide a creamy texture without any dairy. The addition of herbs like thyme and bay leaves elevates the taste, creating a warming, wholesome soup perfect for any occasion.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
2. Add the diced potatoes, chopped carrots, thyme, and bay leaves to the pot. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
4. Remove the bay leaves. Use an immersion blender to purée the soup until smooth, or blend in batches.
5. Season with salt and pepper to taste and heat through.
6. Serve warm, garnished with fresh herbs, if desired.

This vegan potato and carrot soup is a beautifully simple dish that’s rich in flavor and texture. The carrots add a lovely sweetness that balances out the potatoes’ earthiness, while the herbs infuse the soup with a fragrant aroma. It’s a filling and nutritious meal that’s naturally dairy-free and can easily be adjusted to suit various dietary needs. This soup is perfect for meal prep or for a quick weeknight dinner that the whole family can enjoy.

Creamy Dairy-Free Potato and Cauliflower Soup

This creamy potato and cauliflower soup is a fantastic dairy-free alternative to traditional creamy soups. The cauliflower adds a light, subtle flavor and blends perfectly with the potatoes to create a velvety, comforting dish. A splash of lemon juice at the end adds brightness, making this soup both satisfying and refreshing.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 medium cauliflower head, cut into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.
2. Add the potatoes and cauliflower to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
3. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in the almond milk and lemon juice, then season with salt and pepper to taste.
5. Heat through and serve warm.

This creamy dairy-free potato and cauliflower soup offers a smooth, velvety texture with a gentle, earthy flavor. The cauliflower adds a mildness that balances the potatoes while the lemon juice lifts the dish with a bright note. Perfect for a light yet hearty meal, this soup is a delicious way to incorporate more veggies into your diet without sacrificing flavor or comfort. It’s a versatile recipe that’s sure to become a staple in your dairy-free cooking repertoire.

Garlic Herb Potato Soup

This garlic herb potato soup is rich in savory flavors and super easy to make. The fresh herbs like thyme and rosemary infuse the broth with fragrance, while the garlic adds a punch of depth. The potatoes give the soup its hearty, creamy texture, all without any dairy. It’s a cozy, flavorful dish that pairs beautifully with a salad or crusty bread.

Ingredients:

• 5 medium potatoes, peeled and diced
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until the onions are translucent, about 5 minutes.
2. Add the diced potatoes, thyme, and rosemary to the pot. Stir to combine, then pour in the vegetable broth.
3. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat the soup through and serve hot.

This garlic herb potato soup is a perfect balance of creamy texture and fragrant herbs. The garlic adds an irresistible depth of flavor, while the fresh thyme and rosemary create a warm, aromatic experience. The coconut milk brings richness to the soup without any dairy, making it a wonderful comfort food for those with dietary restrictions. This recipe is a great choice for a quick and flavorful weeknight meal or for serving at gatherings.

Spicy Sweet Potato and Potato Soup

For a little kick in your potato soup, this spicy sweet potato and potato soup combines the creaminess of potatoes ith the natural sweetness of sweet potatoes. The addition of chili powder and cayenne pepper provides a touch of heat, making this soup a unique, flavorful choice. It’s hearty, comforting, and full of warmth.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until softened.
2. Add the potatoes, sweet potatoes, chili powder, and cayenne pepper to the pot. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the vegetables are soft.
4. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat through and serve with a sprinkle of cilantro or green onions.

This spicy sweet potato and potato soup is a delightful combination of creamy, sweet, and spicy flavors. The smooth texture of the soup is perfectly complemented by the heat from the chili powder and cayenne, giving it a unique kick. The coconut milk adds richness while keeping the soup dairy-free. It’s an ideal choice for anyone who loves a bit of spice in their meals, and it’s easy to make for a satisfying lunch or dinner.

Lemon and Dill Potato Soup

This refreshing potato soup with lemon and dill is light and tangy, making it the perfect dish for a warm day or as a starter for a hearty meal. The lemon brings a citrusy brightness that balances the richness of the potatoes, while dill adds a fragrant, herbal note. This soup is creamy, satisfying, and naturally dairy-free.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, chopped
• Juice of 1 lemon
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes, until softened.
2. Add the diced potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
4. Stir in the coconut milk, lemon juice, and fresh dill. Season with salt and pepper to taste.
5. 
   This lemon and dill potato soup is a light yet creamy dish that’s bursting with flavor. The tangy lemon perfectly cuts through the richness of the potatoes, while the dill adds a fresh, aromatic element. It’s a refreshing and satisfying meal that’s ideal for spring or summer but can be enjoyed year-round. This recipe is simple to prepare and makes a great addition to any dairy-free meal plan.

Roasted Garlic and Potato Soup

This roasted garlic and potato soup takes the classic creamy potato soup to the next level by incorporating the rich, mellow flavor of roasted garlic. The garlic’s sweetness adds a depth of flavor that pairs beautifully with the earthy potatoes, and the dairy-free base makes this a vegan-friendly dish perfect for anyone avoiding dairy.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 head of garlic
• 1 onion, chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-40 minutes, until the garlic is soft and fragrant.
2. In a large pot, heat olive oil over medium heat and sauté the onions until softened, about 5 minutes.
3. Add the diced potatoes and vegetable broth. Bring to a boil, then lower the heat and simmer for 20 minutes, until the potatoes are tender.
4. Squeeze the roasted garlic cloves into the pot and stir.
5. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Heat the soup through and serve hot.

This roasted garlic and potato soup is rich, savory, and comforting, with a mellow garlic flavor that complements the creamy texture of the potatoes. The roasted garlic provides a sweetness that balances the earthiness of the potatoes, making this soup a hearty, satisfying meal. The coconut milk ensures a velvety consistency while keeping the soup dairy-free. It’s perfect for a cozy dinner or as

Vegan Potato and Kale Soup

This vegan potato and kale soup is a nourishing and hearty dish that combines creamy potatoes with the vibrant, earthy flavor of kale. The combination of vegetables and the light broth creates a soup that’s rich in nutrients, fiber, and comfort. With the addition of garlic and fresh herbs, this soup is flavorful without the need for dairy, making it an excellent choice for a wholesome, vegan meal.

Ingredients:

• 5 medium potatoes, peeled and diced
• 3 cups kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté for 5 minutes, or until softened.
2. Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Stir in the chopped kale and cook for another 5-7 minutes, until wilted and tender.
4. Use an immersion blender to purée the soup to your desired consistency (smooth or chunky), or blend in batches using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.:
   This vegan potato and kale soup is a nutritious, flavorful option that brings together the creaminess of potatoes and the vibrancy of kale. The coconut milk adds richness while keeping the soup dairy-free, and the garlic and thyme infuse it with aromatic depth. Whether you’re looking for a light lunch or a cozy dinner, this soup is both satisfying and packed with vitamins, making it a great addition to any plant-based diet.

Potato and Roasted Red Pepper Soup

This potato and roasted red pepper soup is a flavorful, creamy dish that combines the sweetness of roasted red peppers with the heartiness of potatoes. The peppers add a smoky depth of flavor to the soup, while the potatoes create a velvety texture. The addition of coconut milk ensures the soup stays rich and creamy without any dairy.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 red bell peppers, roasted and peeled
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roast the bell peppers for 25-30 minutes, turning halfway, until charred. Let cool, peel the skin, and set aside.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
3. Add the diced potatoes, roasted red peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend to your liking.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat the soup through and serve warm.

This potato and roasted red pepper soup is a delicious combination of smoky, sweet, and creamy flavors. The roasted red eppers bring a natural sweetness and depth to the soup, while the potatoes create a satisfying texture. The coconut milk keeps it dairy-free but rich and velvety. This soup is an excellent choice for a comforting lunch or dinner and pairs beautifully with a slice of crusty bread.

Dairy-Free Loaded Potato Soup

This loaded potato soup is a hearty and satisfying dish that takes traditional potato soup to the next level. With toppings like dairy-free cheese, bacon (or plant-based bacon), and green onions, it’s a filling, indulgent meal. The creamy, dairy-free base comes from coconut milk and vegetable broth, ensuring this classic dish is safe for those with dairy allergies or vegans.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1/2 cup dairy-free cheese, shredded
• 2-3 strips plant-based bacon (optional), crumbled
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier soup, blend only part of the mixture and leave some pieces whole.
4. Stir in the coconut milk, dairy-free cheese, and season with salt and pepper to taste.
5. Top with crumbled plant-based bacon (optional) and chopped green onions before serving.

This dairy-free loaded potato soup is the perfect comfort food with all the indulgent toppings you crave. The creamy soup ase made with coconut milk gives you that rich texture without the dairy, and the addition of plant-based bacon and dairy-free cheese brings the classic loaded potato flavor. It’s a satisfying, filling meal that’s perfect for a cozy night in and can easily be made vegan or adjusted to suit dietary needs.

Sweet Potato and Potato Soup

This sweet potato and potato soup combines the creamy texture of regular potatoes with the sweetness of sweet potatoes. It’s a rich, hearty soup that’s perfect for colder months, offering a balanced flavor profile with a subtle hint of sweetness. The coconut milk keeps it dairy-free while adding extra creaminess.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
2. Add the diced potatoes and sweet potatoes to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend part of the soup and leave some pieces intact.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve hot.

natural sweetness, while the regular potatoes provide a creamy base. The coconut milk ensures the soup stays smooth and rich without dairy. It’s a nourishing and satisfying soup that’s perfect for any season and can be customized with your favorite herbs or spices.

Curry Potato Soup

This curry potato soup is a flavorful twist on traditional potato soup. The warm, aromatic spices like curry powder and cumin infuse the broth, creating a comforting yet exotic dish. The creamy base made from coconut milk ensures the soup is rich and satisfying without any dairy.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the curry powder and cumin, and cook for an additional minute, allowing the spices to bloom.
3. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend part of the soup and leave some pieces intact.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat through and serve warm.

This curry potato soup is a bold, flavorful dish that brings warmth and comfort with every spoonful. The aromatic spices provide a satisfying depth of flavor, while the coconut milk adds creaminess without any dairy. It’s perfect for those who enjoy a little spice and want to try something different with their potato soup. The soup is easy to prepare and makes a delicious, filling meal for any occasion.

Potato and Mushroom Soup

This potato and mushroom soup is a savory, hearty option that combines earthy mushrooms with creamy potatoes. The mushrooms add a deep umami flavor to the soup, while the potatoes create a comforting, creamy base. This soup is dairy-free, and the addition of fresh herbs makes it aromatic and satisfying.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
3. Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
   his potato and mushroom soup is a rich, earthy dish that’s perfect for mushroom lovers. The combination of mushrooms and potatoes creates a hearty, comforting soup, while the coconut milk ensures a creamy, dairy-free base. The fresh thyme adds a fragrant touch, making this soup aromatic and satisfying. It’s a versatile and delicious option that pairs well with a side salad or crusty bread.

Potato and Spinach Soup

This potato and spinach soup is a light yet satisfying dish that combines the creaminess of potatoes with the freshness of spinach. It’s a simple, nutritious meal that’s full of flavor and easy to make. The soup is naturally dairy-free, with a silky smooth texture provided by the coconut milk, making it perfect for those avoiding dairy but still craving comfort food.

Ingredients:

• 5 medium potatoes, peeled and diced
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until softened.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Stir in the spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat through and serve warm.

This potato and spinach soup is the perfect balance of creamy and fresh flavors. The potatoes give it a hearty base, while the spinach adds a pop of color and nutrients. The coconut milk adds richness without dairy, and the simple ingredients make it an easy, go-to meal. It’s a wonderful option for anyone looking for a light, yet comforting, dairy-free soup that doesn’t skimp on flavor.

Creamy Potato and Leek Soup

This creamy potato and leek soup is a classic combination, with the mild sweetness of leeks complementing the reamy texture of the potatoes. The coconut milk creates a rich, velvety base, making this a satisfying dairy-free option. It’s a perfect dish for cooler weather or whenever you’re craving something warm and comforting.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, leeks, and garlic, and sauté for about 7-8 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches with a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat the soup through and serve.

This creamy potato and leek soup is a comforting, velvety dish that feels luxurious yet simple to prepare. The leeks add a gentle sweetness that pairs perfectly with the creamy potatoes, while the coconut milk ensures the soup remains dairy-free but still indulgent. It’s a perfect choice for chilly days and makes a great starter or light meal.

Potato and Carrot Soup

This potato and carrot soup is a colorful and vibrant dish that’s naturally sweet and full of earthy flavors. The carrots add a touch of sweetness to the hearty potatoes, and the coconut milk creates a creamy, smooth texture. This dairy-free soup is both satisfying and healthy, making it ideal for any meal of the day.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 medium carrots, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until softened.
2. Add the diced potatoes, carrots, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and carrot soup is both sweet and savory, with the natural sweetness of the carrots enhancing the creamy potatoes. The coconut milk creates a smooth, velvety texture without any dairy, making it a comforting and nourishing meal. It’s a perfect option for a light lunch or a cozy dinner, and its vibrant color makes it an appealing dish for any occasion.

Zesty Potato and Lemon Soup

This zesty potato and lemon soup is a refreshing twist on traditional potato soup, with the tangy kick of lemon bringing a lively flavor. The creamy texture of the potatoes is balanced by the citrusy brightness, making this soup both comforting and invigorating. It’s a perfect dairy-free option for those who enjoy fresh, citrusy dishes.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for 5 minutes, or until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth, or blend in batches with a regular blender.
4. Stir in the coconut milk, lemon juice, and lemon zest. Season with salt and pepper to taste.
5. Heat through and serve warm, garnished with extra lemon zest if desired.

This zesty potato and lemon soup offers a refreshing and unique flavor profile. The tangy lemon brightens the creamy potato base, creating a balanced and delightful dish. The coconut milk adds a rich texture, making the soup satisfying without any dairy. It’s a perfect option for anyone looking for a light, flavorful soup that’s both comforting and invigorating.

Smoky Potato and Bean Soup

This smoky potato and bean soup is a hearty, flavorful dish that combines the richness of potatoes with the earthiness of beans. The addition of smoked paprika provides a smoky depth of flavor that makes this soup truly unique. It’s a filling, satisfying meal that’s perfect for cooler weather and completely dairy-free.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, beans, smoked paprika, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup to your desired consistency. For a chunkier soup, blend only part of the mixture and leave some potato pieces intact.
4. Season with salt and pepper to taste.
5. Heat through and serve warm.

This smoky potato and bean soup is a comforting and filling dish with a deep, smoky flavor. The combination of potatoes and beans makes it hearty, while the smoked paprika adds a unique twist. The soup is naturally dairy-free, rich, and satisfying, making it a perfect meal for anyone craving a savory, soul-warming dish.

Curried Potato and Sweet Corn Soup

This curried potato and sweet corn soup combines the sweetness of corn with the warmth of curry powder, creating a perfectly balanced dish. The creamy texture of the potatoes complements the bright, spicy curry, while the sweetness from the corn adds a unique layer of flavor. This dairy-free soup is a vibrant and delicious choice for any season.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups sweet corn (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until softened.
2. Add the curry powder and cook for another minute to bring out the flavors.
3. Add the diced potatoes, sweet corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup to your desired consistency, or blend in batches with a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat through and serve warm.

This curried potato and sweet corn soup is a delightful fusion of flavors, with the earthy potatoes, sweet corn, and vibrant curry spices coming together beautifully. The coconut milk adds a creamy texture while keeping the soup dairy-free. It’s a comforting, flavorful option that’s perfect for any meal and is sure to please a crowd.

Potato and Cabbage Soup

This potato and cabbage soup is a simple, comforting dish that pairs the earthiness of potatoes with the mild, crunchy cabbage. It’s a hearty and filling soup, perfect for a cozy dinner. The coconut milk adds creaminess to the broth without any dairy, and the addition of fresh herbs provides an aromatic and flavorful twist to this easy-to-make soup.

Ingredients:

• 5 medium potatoes, peeled and diced
• 4 cups cabbage, shredded
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, shredded cabbage, vegetable broth, and oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup to your desired consistency, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and cabbage soup is a comforting, hearty dish with a great balance of flavors. The cabbage adds a gentle crunch and freshness, while the potatoes provide a creamy, satisfying base. The coconut milk gives the soup a rich texture without dairy, and the oregano ties the dish together with its savory aroma. It’s an easy, nourishing meal that is perfect for colder months.

Potato and Tomato Soup

This potato and tomato soup combines the rich, comforting texture of potatoes with the tangy sweetness of tomatoes. The simple ingredients come together to create a cozy, creamy soup that’s both dairy-free and flavorful. The coconut milk adds an extra layer of creaminess, making it a satisfying meal for lunch or dinner.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon basil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes until softened.
2. Add the diced potatoes, chopped tomatoes, vegetable broth, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup to your desired consistency, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and tomato soup is a comforting and balanced dish that brings together the sweetness of tomatoes and the creaminess of potatoes. The addition of coconut milk gives the soup a velvety texture without any dairy, making it both delicious and dairy-free. It’s perfect for a light yet filling lunch or dinner, and the basil adds a touch of freshness that enhances the soup’s flavors.

Potato and Zucchini Soup

This potato and zucchini soup is a light yet hearty dish that combines the smoothness of potatoes with the mild flavor of zucchini. The coconut milk adds a rich, creamy base, while the zucchini contributes a subtle, fresh flavor. It’s a perfect soup for those looking for a dairy-free option that’s both nutritious and flavorful.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 medium zucchinis, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup to your desired consistency, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and zucchini soup is a light yet satisfying dish that is perfect for a quick weeknight meal. The mild zucchini pairs well with the creamy potatoes, and the coconut milk makes it rich and velvety without any dairy. This soup is an easy, healthy option that’s full of flavor and great for anyone following a dairy-free or plant-based diet.

Potato and Parsnip Soup

This potato and parsnip soup combines the creaminess of potatoes with the earthy, slightly sweet flavor of parsnips. The combination of these root vegetables creates a rich, comforting soup, while the coconut milk adds an extra layer of creaminess. It’s a dairy-free option that’s perfect for fall or winter and is sure to please even the pickiest eaters.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 medium parsnips, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, parsnips, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender to purée the soup to your desired consistency, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and parsnip soup is a flavorful and hearty dish that combines the creamy texture of potatoes with the unique lavor of parsnips. The coconut milk provides the soup with a smooth, dairy-free richness, while the vegetables make it hearty and satisfying. It’s a perfect meal for cooler days, offering warmth and comfort with every bite.

Spicy Potato and Red Lentil Soup

This spicy potato and red lentil soup is a warming, hearty dish that combines the comfort of potatoes with the protein-packed lentils. The heat from the spices, including cumin and chili powder, brings a bold flavor to the soup, while the coconut milk provides a rich, creamy base. This dairy-free soup is perfect for those who enjoy a bit of heat in their meals.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the cumin, chili powder, and diced potatoes, then stir to coat the vegetables in the spices. Cook for 2 minutes.
3. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes and lentils are tender.
4. Use an immersion blender to purée the soup to your desired consistency. For a chunkier texture, blend part of the soup and leave some pieces intact.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat through and serve warm.

This spicy potato and red lentil soup is the perfect choice for anyone who loves bold, flavorful meals with a touch of heat. he potatoes and lentils make the soup hearty and satisfying, while the coconut milk adds a creamy richness that balances the spices. It’s a filling and nourishing dairy-free soup that’s ideal for a cozy meal on a chilly day.

Potato and Sweet Pepper Soup

This potato and sweet pepper soup is a vibrant and flavorful dish that combines the creamy texture of potatoes with the sweetness of bell peppers. The peppers add a natural sweetness, while the potatoes provide the perfect creamy base. Coconut milk gives the soup a velvety, dairy-free richness, making it a perfect option for a wholesome and comforting meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 large bell peppers (any color), chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, chopped peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Heat through and serve warm.

This potato and sweet pepper soup is a delightful combination of creamy potatoes and sweet, tender peppers. The coconut milk makes the soup luxuriously creamy without any dairy, and the vibrant flavors are sure to brighten up any meal. It’s an easy-to-make, comforting soup that’s perfect for those following a dairy-free diet or anyone looking to try something a little different.

Note: More recipes are coming soon