I’ve made several different potato soup recipes since we stopped using cow’s milk but this is the first one we all agree on. It has great flavor, it’s creamy without the cream, and its pretty quick to make too.
This soup is fairly customizable which is always a plus for me. It’s delicious with the optional ingredients added but still has lots of flavor if they’re left out. I’ve used russet potatoes and red potatoes and they both work well so use whatever potatoes your family likes. Same with the onion. I’ve used yellow onions and Walla Walla sweet onions but use what you like.
If you can get fresh rosemary out of your yard or pick some up at the farmer’s market or grocery store that’s the tastiest option but I’ve also made it with dried rosemary and that works too.
Saute olive oil, onions, and shallots (if using) in a medium pot over medium low heat for 5 minutes or until onions begin to soften. Add vegetable broth, potatoes, white pepper, rosemary, and salt. Increase heat to medium high and heat to boiling. Lower heat, stir, and cover. Simmer for 15-20 minutes, until potatoes are cooked through. For a chunky soup: In a glass bowl place a third to half of the potatoes (undrained) along with the non-dairy milk and nutritional yeast. Blend until smooth with an immersion blender. Return to pot and heat until hot. For a smooth soup:
Add non-dairy milk and nutritional yeast to the pot and blend with an immersion blender until smooth.
Heat until hot.
Don't have an immersion blender? Just pour the undrained potatoes, non-dairy milk, and nutritional yeast into a regular blender or food processor, blend until smooth, and then return to the pot and heat until hot. Creamy Non-Dairy Potato Chowder
(2 votes, average: 3.50 out of 5)
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