Dairy Free Baked Potato Soup

This dairy free baked potato soup is thick, creamy and comforting, loaded with crispy bacon, dairy free cheese, and spring onions. It's everything you love about a baked potato made into an easy and deliciously cosy soup!

Course Main Course

Cuisine American, Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 526kcal

Author Sally

Equipment

Ingredients

1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves minced
750 grams brushed potatoes peeled and diced
3 cups chicken stock or vegetable stock
1 ½ cups unsweetened oat milk
3 to 4 tablespoons nutritional yeast optional
Salt and black pepper to taste

Toppings:

150-200 grams bacon chopped (approx 4 rashers)
½ cup dairy free cheddar-style cheese
2 spring onions thinly sliced

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
Add diced potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.
While the potatoes simmer, pan-fry the bacon pieces in a small frying pan until golden and crisp. Set aside on a paper towel to drain away the excess oil.
Use a stick blender to purée the soup until thick and smooth (or blend in batches).
Stir in the oat milk and nutritional yeast. Simmer for 2–3 minutes or until the nutritional yeast has fully incorporated into the soup. Season with salt and pepper to taste.
Ladle the potato soup into bowls and top with the crispy bacon pieces, dairy free cheddar, and spring onions.

Video

Notes

Storage: Store leftover portions of the potato soup in an airtight container in the fridge for up to 4 days, or freeze for up to two months. Keep toppings separate.

Vegan/Vegetarian Option: Just skip the bacon topping and make sure to use a vegetable stock or a plant-based chicken style stock in the soup itself.

Nutrition