Erin’s Recipe Rundown
Texture: Creamy, thick, and hearty with tender chunks of potato.
Taste: Smoky, savory, and layered with cozy flavors.
Ease: Beginner-friendly recipe you can make in an Instant Pot or on the stovetop!
Top Tips: Cashew cream is the perfect substitute for dairy in this potato soup. Just make sure they are raw and unsalted so that they blend smooth and silky!
Would I make these again? Yes! This dairy-free potato soup is great for quick weeknight meals. It’s cozy and delicious — you can add a variety of toppings for loaded potato soup too!
xoxo erin
Featured Comment
From Sarah: “This is insanely delicious!! I’ve made it twice and tonight will be #3. I’ve made it in the instant pot and just love how creamy it is without having dairy. It’s so good in a bread bowl too“
Ingredients You’ll Need
“Here are a few notes on some of the key ingredients to make this dairy-free potato soup. Jump to the recipe card below for the exact measurements.
- Raw cashews: It’s crucial to use raw, unsalted cashews for this recipe — not roasted or salted. They’ll blend together smoothly to create the soup’s classic creaminess.
- Seasoned salt: Seasoned salt adds the perfect touch of spice to this comfort food. I like to use Real Salt Seasoned Salt.
- Potatoes: I like to use Russet potatoes for this recipe, but Yukon Gold potatoes work too!
- Chicken stock: I like to use chicken broth for the added flavor, but you can use vegetable broth, if you prefer. If you leave out the bacon too, you can turn this into a delicious vegan soup!
- Bacon: I love adding the savory, salty bits of crispy bacon on top of this soup.
If you like this soup, you might also like this butternut squash leek soup, corn soup and carrot ginger soup.
How to Make Dairy-Free Potato Soup
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
This easy soup recipe can be made in an Instant Pot or on the stovetop! On the stove, use a large heavy-bottomed saucepan. Using the Instant Pot, press the saute button.
I prefer to cut the bacon up first so that it browns more evenly. You want to stir it as it cooks up crispy, then scoop it out onto a paper towel-lined plate for later. Pour off all but 2-3 tablespoons of bacon grease, then add the vegetables and seasoning.
It only takes about 3-4 minutes for everything to soften. At that point you can add the chicken stock and potatoes, and stir everything together.
On the stovetop, bring the soup to a boil, then reduce it to a simmer. Keep it at a simmer until the potatoes are soft and tender (about 30-40 minutes).
Using the Instant Pot, cook the soup on high pressure (manual) for 10 minutes. Let it naturally release for 15 minutes, then quick release it the rest of the way.
While the soup is cooking, you can prepare the cashew cream. Start by adding the cashews to a microwave-safe bowl and covering them in water. Microwave the cashews until they’re softened (2 minutes), then drain out the water.
Throw the cashews in a blender along with a cup of fresh water and the cornstarch. Blend them until the mixture is nice and smooth.
Stir the cashew cream into the soup and season to your liking. I love topping the bowls of soup with the bacon bits for that extra layer of smoky flavor, but feel free to add other toppings. Green onions, dairy-free cheese, hot sauce, the possibilities are endless!
Dairy-Free Potato Soup (Cashew Cream!)
Ingredients
- 6-8 slices of bacon cut into pieces
- 1 medium onion diced
- 3 stalks celery diced
- 4 carrots diced
- 3 cloves garlic minced
- 1/2 teaspoon seasoned salt
- 1 quart chicken stock
- 3-4 russet potatoes peeled and cubed
- 1 cup raw, unsalted cashews
- 1 cup water
- 2 tablespoons cornstarch
- salt/pepper to taste important!
Instructions
INSTANT POT INSTRUCTIONS
- Press the SAUTE button on the Instant Pot. Add the bacon and cook, stirring until crispy. (Cutting up the bacon prior to cooking will help it brown evenly.) Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.
- Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic and seasoned salt. Cook for 3-4 minutes until softened. Add the chicken stock and potatoes and stir to combine.
- Cook on high pressure (MANUAL) for 10 minutes. Allow the Instant Pot to naturally release for 15 minutes, then quick release the rest of the pressure.
- Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.
- Stir the cashew cream into the soup. Season to taste with salt and pepper (this is important!). Top bowls of soup with the bacon bits and serve.
STOVETOP INSTRUCTIONS
- Place a large heavy-bottomed saucepan on the stove. Add the bacon and cook over medium heat, stirring until crispy. (Cutting up the bacon prior to cooking will help it brown evenly.) Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.
- Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic and seasoned salt. Saute over medium heat for 3-4 minutes, until softened. Add the chicken stock and potatoes and stir to combine.
- Bring to a boil then reduce to a gentle simmer. Cover and simmer for 30-40 minutes, until the potatoes are softened and tender. You may need to add a little more stock.
- Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.
- Stir the cashew cream into the soup. Season to taste with salt and pepper (this is important!). Top bowls of soup with the bacon bits and serve.
Notes
Nutrition
This post was originally published in October 2022. It was updated with new photos and instructions in July 2025.
Do you have any subs for cashews that you can recommend? It appears most creamy recipes use cashews but I’m allergic to cashews.
Hi there! Yes, cashews are often used in creamy dairy-free recipes as they add thick, creamy texture without impacting flavor too much. We haven’t tested out alternatives with this soup. You could try full-fat canned coconut milk, though that will change the flavor. If you decide to give it a try, we’d love to hear how it goes!
I have been looking for a good dairy-free potato soup and have probably made half a dozen and they were…meh. But this is a winner! I think the bacon makes all the difference in flavor. I halved it (my husband doesn’t eat much of my cooking) and it turned out perfect in the instant pot. Thank you!!
I’m so glad you enjoyed the soup! Bacon really makes it better 🙂 Thanks for the comment!
This is insanely delicious!! I’ve made it twice and tonight will be #3. I’ve made it in the instant pot and just love how creamy it is without having dairy. It’s so good in a bread bowl too
I’m so glad you like it! It really is so good with bread. Thanks for the comment 🙂