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A thick, creamy, hearty and delicious potato soup loaded with veggies. Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.
I think you know by now how much I love soup. I could seriously eat it every day. This is another really easy one that comes together quickly. Keep reading to see how I made this Creamy Dairy Free Potato Soup with Kale so thick and rich with no cream!
Perfect for Leftover Veggies
This easy potato soup came about because I had a bunch of veggies sitting around that needed to be used up. The easiest way to use up any veggie is to throw it in a homemade soup. I didn’t even intend for this to become a blog recipe, but it turned out so amazingly delicious, that I knew I had to share it with you guys!
I used celery, carrots, and corn in addition to the potatoes and kale, but you can throw in whatever you like. Broccoli, turnips, and peas would all be great choices as well.
More Vegetarian Soups to Love:
- Vegan Mushroom Soup
- Instant Pot Split Pea Soup
- Easy Vegetarian Minestrone Soup
- Cold Cucumber Soup
- Sweet Potato Cauliflower Soup
- Easy Black Bean Soup
- Coconut Curry Soup w/ Sweet Potato Noodles
- Vegan Broccoli Cheese Soup
- Butternut Squash Apple Soup
- Creamy Tomato Soup
Creamy Dairy Free Potato Soup
Most potato soups use heavy cream to thicken it up, but not this recipe! Though I did add a bit of full fat coconut milk just before serving, the thickness comes from the vegetables themselves!
After simmering the soup, I purée about ¼ – ⅓ of it with an immersion blender. You can purée more if you like a smoother texture…or less (or even none) if you like it really chunky.
The coconut milk is an optional ingredient…you don’t need it to make the soup creamy, however, I do think it lends a little something extra to the flavor and I highly recommend using it!
Just Like Mom Makes
I remember my mom making homemade potato soup quite a bit when we were growing up. I really have no clue what she put in there except for one thing…celery salt! And, we sprinkled more on our individual bowls right before we ate. Delicious!
So, for me, celery salt is a necessary flavoring for potato soup! I also used dill because I think dill and potatoes were just meant to go together.
And what soup is complete without a few dashes of sriracha or hot sauce on top?!
Kid Friendly
My kids love this, too, and happily gobble up second helpings. My pickiest kid eating the most out of the three! If your kids are finicky about eating greens, you can either purée them right into the soup, or just add them to the pot after doling out their servings.
Love Potatoes? Don’t miss these other vegan potato recipes:
- Herb Roasted Potato Arugula Salad
- Bombay Potatoes and Peas
- Veggie Potato Fritters (Baked, not Fried!)
- Vegan Potato Salad
- Breakfast Hash Browns and Veggie Skillet
Dairy Free Potato Soup
If you make this dairy free potato soup, please leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to it.
Enjoy!
Creamy Dairy Free Potato Soup with Kale
A thick, creamy, hearty and delicious DAIRY FREE Potato Soup loaded with veggies. Grab a spoon and dig in!
Ingredients
- 2 cloves garlic, (minced)
- ½ onion, (diced)
- 2 ribs celery, (diced)
- 1 carrot, (peeled and diced)
- ½ cup frozen corn kernels, (or fresh if you have it)
- 4 cups diced potatoes, (peeled) (about 5-6 medium size)
- 3 cups vegetable broth
- ½ tsp dried dill
- ½ tsp celery salt
- salt/pepper to taste
- 1 cup chopped kale
- ¼ cup So Delicious Dairy Free Culinary Coconut Milk (optional)
- a few dashes sriracha or hot sauce
Instructions
- Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
- Add the carrot and celery and sauté 3-4 more minutes. Add another 1-2 tbsp of water if needed so the vegetables don't stick.
- Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
- Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
- Using an immersion blender, puree about ¼ - ⅓ of the soup to create a thick creamy base. (alternatively, take about 2 cups of the soup and purée it in a blender and then return it to the soup pot).
- Add the corn and kale, stir to combine and simmer 5 more minutes to heat through.
- Take off heat and add coconut milk, if using.
- Serve with a few dashes of sriracha or hot sauce if desired.
Nutrition Information:
Yield:
4Serving Size:
4 ServingsAmount Per Serving: Calories: 154Total Fat: 1gSodium: 829mgCarbohydrates: 33gFiber: 5gSugar: 4gProtein: 4g
Blanca says
We never have enough this is a delicious exquisite soup, my family loved it thanks
Super fantastic out of this world soup
Jenn S. says
Thank you, Blanca. So happy to hear you love it!
Leah says
To start I cooked a few slices of bacon in the dutch oven. Then I followed the recipe to the letter and then crumbled the bacon on top when I served it. It was a great addition of flavor for my meat loving, dairy/gluten free family of four!
Jenn S. says
That’s great, Leah! So happy you all loved it! I might have to try that with tempeh bacon next time – sounds yummy!
Mel says
Awesome soup. I added mushrooms and used chicken cubes. Didn’t add milk. It was great
Jenn S. says
Glad you liked it. Thanks, Mel!
Lindsey says
Totally not soup season here in the Midwest, but I literally googled, “recipes with potatoes & coconut milk” (lol— had a craving) and I stumbled upon this recipe. 🙌 Genius blend of ingredients with amazing flavor. I happened to have all ingredients (with the exception of corn & celery salt). Since I happen to be growing kale in my vertical garden, I knew this recipe would be perfect!!! Me, my husband, and my dad (…my dad, who happens to be visiting from out of town) ALL loved it. Delicious, hearty and satisfying for THREE VERY DIFFERENT people, personalities & tastebuds. Omg….SO GOOD! … and happy that I doubled the recipe, having leftovers. 😉 Random recipe success finding! I’ll have to check out more of your recipes. THANK YOU!! ❤️
Jenn S. says
Random recipe success is the best! HaHa! Thank you, Lindsey! This comment makes me so happy. FYI: I’m in the midwest too and we eat soup all year long. I just love it so much! I hope you find some more recipes here to love too! Enjoy!
Sophie says
Love this recipe! I have made it a few times and it comes out great every time. thank you!
Jenn S. says
Awesome to hear. Thank you, Sophie! I love soup season!
Antonetta says
Thank you for this recipe! I did make it in the instant pot [manual 6 min; natural release] and I also added a little Better than bouillon no-chicken base; out turned out great! 😊 Thank you!!!
Jenn S. says
That’s great, Antonetta! I’m so happy you loved it. And thanks for the tips on the Instant Pot!!
Jennifer C says
This soup is so good! My husband and daughter both love it! I usually double or triple the recipe because we always love it better the next day. Thank you for creating such a wonderful soup recipe
Jenn S. says
Oh, thank you so much! Glad you are all enjoying it! I love making huge batches of soup, too. I eat them all week…even for breakfast sometimes. Thanks again!
Nikki Lynch says
I really like this soup and make all the time. Family really likes it also have to double and I might have a bowl left for lunch the next day.
Jenn S. says
Aw, that’s so great to hear, Nikki! Thank you!
erica says
This is so delicious. Have you done this in a pressure cooker/instant pot? If so, for how long?
Jenn S. says
I’ve never done it that way, so I’m not sure. It’s so quick and easy as is…it will probably take you just as long in the IP since it takes awhile to come to pressure. Let me know if you try it though.
Kim says
Can this be put in the freezer for later?
Jenn S. says
I have never tried freezing it, but I don’t see why you couldn’t it. You might need to add a little extra liquid when reheating. Let me know if you try it.
Nikki Lynch says
Made tonight for dinner and it was really good.
Jenn S. says
That’s awesome, Nikki! I’m so glad you liked it. Thank you!
Juan E says
holy toledo batman i just made this and it was delish! i’m new to cooking so i didn’t improvise. i just made it as per the instructions and it came out better than i ever would have thought possible. thank u for sharing!!
Jenn S. says
Oh, yay, that makes me so happy! Thank you Juan! Enjoy your weekend!