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valley green's dairy-free creamy potato soup

valleygreennaturals avatar
Recipe by
Cindy DeVore
@valleygreennaturals
Amissville, VA

I love creamy soups, but I don't always love the dairy and milk-fat reaction that comes with them! This is a super-easy, dairy-free soup that offers the same comfort food taste as your favorite Panera's soup & baguette! Hint: Make your own vegan sour cream - it's easy! Just refrigerate a can of coconut milk for 2 hours. Be careful not to shake it. Open the can and scoop out the hardened coconut cream on top (about 1/2 cup). Add 2 Tablespoons of coconut vinegar or white vinegar, and mix well with the hardened coconut cream. Return mixture to refrigerator for one hour. Stir before serving.

yield 6 to 8 people
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For valley green's dairy-free creamy potato soup

  • 1 c
    bacon, cooked & crumbled
  • 2 Tbsp
    coconut oil
  • 1 md
    onion, finely chopped
  • 2 clove
    garlic, finely chopped
  • 3 pinch
    salt
  • 1 pinch
    pepper
  • 2 pinch
    white pepper
  • 3-4 Tbsp
    all-purpose flour
  • 1 c
    chicken stock
  • 3 c
    coconut milk, unsweetened
  • 1 c
    coconut cream
  • 4 md
    potatoes, peeled and chopped
  • 8 oz
    dairy-free sour cream
  • 2 c
    vegan cheddar cheese, shredded for topping (optional)
  • 4
    green onion stalks, chopped for garnish

How To Make valley green's dairy-free creamy potato soup

  • 1
    In a large dutch oven, cook the bacon until crispy, 6 to 8 minutes. Remove and set aside to cool. Crumble to use for topping later.
  • 2
    Add coconut oil to dutch oven and melt down over medium heat. Add onions, garlic, salt, pepper and white pepper, and cook until onions are soft, about 4 to 5 minutes.
  • 3
    Whisk in flour to thicken; then slowly whisk in chicken stock, breaking up any lumps. Cook for about 3 minutes until bubbling. Whisk in the coconut milk and coconut cream until consistency is smooth and lightly bubbling. Keep heat low enough so that milk does not scorch.
  • 4
    Add the potatoes, and cook over medium heat for 10 minutes. Potatoes should be tender. With a potato masher, mash tender potatoes into smaller chunks to make soup a thicker consistency. Cover and cook on very low heat (slightly bubbling) for another 3 to 4 minutes.
  • 5
    Add more salt to taste if needed. Stir in vegan sour cream, and mix well into soup. Ladle soup into bowls. Sprinkle crumbled bacon, scallions and shredded cheese as soup toppers, and serve with warm baguettes or chunky slices of sourdough bread. Salt and pepper to taste.
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