Gluten-Free Dairy-Free Baked Potato Soup
Creamy baked potato soup made with roasted potatoes, sautéed onion and garlic, simmered in dairy-free milk and stock. Finished with crispy bacon, chives, and dairy-free cheese for a comforting, allergen-friendly bowl.
Ingredients
- 3 medium baking potatoes
- 1 onion
- 1 garlic clove
- 1 ½ cups chicken or vegetable stock
- 1 ½ cups dairy-free milkcoconut milk1:1vegandairy-free
adds creaminess and subtle sweetness
- 1 tsp oregano
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 tsp chives
- 2 tbsp dairy-free grated cheese
- 2 slice bacon
- olive oil, drizzle(optional)
Instructions
- 1
Bake potatoes in oven until tender, or microwave if short on time
- 2
Cool potatoes slightly then remove skins
- 3
Add olive oil to large pan over medium heat
- 4
Sauté onion and garlic
- 5
Stir in potatoes, dairy-free milk and stock
- 6
Bring to boil and simmer
- 7
Stir in oregano and season with salt and pepper
- 8
Divide between bowls and top with chives, cheese and bacon
Tips
Microwave potatoes as a faster alternative to baking
Blend soup partially or fully for creamier texture if desired
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently on stovetop or microwave.
Bake and cool potatoes up to 1 day ahead. Prepare soup through simmering step, cool and refrigerate up to 2 days.
Serve hot in bowls, topped with chives, dairy-free cheese and bacon while hot.
Common Mistakes
Do not skip cooling potatoes before removing skins to avoid burns and easier handling
Do not let soup boil vigorously during simmering to prevent curdling of dairy-free milk
Substitutions
Dairy-Free Swaps
Vegan Options
neutral flavor