Two things to love about soup. It can often be made in less than 30 minutes and usually makes great leftovers.
Potato Soup, at least our recipe, has both these things going for it.
This recipe does not use flour for thickening so it works great heated up the next day.
Instead, thicken it by throwing in some instant potato flakes or simply blend a portion of the soup in your blender and add it back into the pot for a more creamy texture.
I usually skip thickening our potato soup altogether, and it’s still good that way. One less step.
For the butter, we use Earth Balance butter spread. They have a version that’s free of both soy and dairy, too.
For the broth, I make my own broth but Swanson’s may also be dairy-free still. Check labels.
The other thing that I love about this recipe is that it is not a CHEESY potato soup. Instead, you can simply use dairy or dairy-free shredded cheeses as toppings based on individual needs. Bacon ain’t a bad idea, either!
DAIRY-FREE POTATO SOUP
3 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup chopped onion
3 cups chicken broth
1/4 teaspoon salt or to taste
dash of pepper
5 tablespoons of dairy-free buttery spread
2 cups dairy-free milk
Combine potatoes, celery, onion, and broth in pot. Bring to boil. Cook over medium heat until potatoes are tender, about 10-15 minutes.
Add butter and milk. Stir over medium heat until heated through. Salt and pepper to taste.
Serve hot. Great with Dutch Oven Bread. Makes great leftovers!