Can I make this soup dairy-free?

Yes, substitute butter with olive oil and use coconut milk or cashew cream instead of regular milk. The texture will still be wonderfully creamy.

Why is my soup watery instead of creamy?

You may need to cook it longer to reduce the liquid, or add less broth initially. Blending more of the potatoes also creates a thicker consistency.

Dairy-based soups can separate when frozen, but you can freeze the base before adding cream. Add the cream fresh when reheating for best results.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvety, rich, and perfectly seasoned soup turning simple pantry staples into something magical. Pure comfort for chilly days.

Scale

2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup milk or heavy cream
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, bacon crumbles, scallions, sour cream, fresh herbs like thyme or parsley

Cook Mode Prevent your screen from going dark

Melt butter in large pot over medium heat. Sauté diced onion for 4-5 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
Stir in cubed potatoes, coating them in butter mixture.
Pour in broth and bring to boil. Reduce heat and simmer 15-20 minutes until potatoes are fork-tender.
Use immersion blender for smooth texture, or mash partially for chunkier consistency.
Stir in milk or cream until desired consistency reached. Add salt and pepper to taste.
Serve hot with favorite toppings like cheddar, bacon, scallions, or sour cream.

Use Yukon Gold for creamiest texture. Don’t skip sautéing onions and garlic as they build flavor base.
Blend gradually and stop before completely smooth if you like texture. Add cream at end to prevent curdling.

Find it online: https://www.benefitiany.com/creamy-potato-soup/