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Dairy-Free Potato Soup

Posted by on Jan 16, 2018 in Dairy Free, Featured, Gluten Free, Lunch + Dinner, Vegetarian | 0 comments

Elizabeth Finch

This is quite possibly the tastiest comfort food that I’ve ever made.


I took my mom’s down home potato soup recipe and made it dairy free so it’s easier on digestion. The result is comfort food perfection.

This recipe makes a pretty big pot of soup. Freeze half of it if you’d like, and just use water or more broth to thin it out a bit when you reheat it.

Dairy-Free Potato Soup

Makes about 8 servings


  • 1 cup of cashews
  • 4 stalks of celery
  • 1 bunch of green onions
  • 5 medium baking potatoes, scrubbed and cut into 1/4 inch chunks
  • 1 1/2 cups of diced carrots
  • 8 cups of chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon of sea salt, plus more to taste
  • Sliced green onions, chopped parsley, cracked black pepper for topping


  1. Place the cashews in a bowl and add enough water to cover. Let them soak for about an hour or two. After they have soaked, drain the water from the cashews. Add the cashews and 1 cup of cold water to a blender or food processor. Blend for about 1 minute, or until the cream is smooth and has the consistency of heavy cream.
  2. Add the celery, green onions, potatoes, carrots, and broth to a very large soup pot. Bring the soup to a boil, and boil for about 10-15 minutes or until the potatoes are soft and can be pierced with a fork.
  3. Add the cashew cream and 1 teaspoon of sea salt to the soup. Using an immersion blender, blend some of the larger chunks in the soup, but leave some smaller chunks for texture. If you prefer you can blend your soup until it’s completely smooth. Alternatively, you can use a blender to blend your soup.
  4. If you prefer a thinner consistency soup, add more broth or water to the pot, just 1/2 cup at a time until the soup is the consistency you’d like. When reheating this soup, you will likely need to add a bit of broth or water as it thickens when it begins to cool.
  5. Adjust the seasonings, and place the soup in serving bowls. Top with sliced green onions, chopped parsley, and/or black pepper for serving.

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