The creamiest dairy-free potato soup – made with an easy cashew cream! Nobody will guess this rich and silky soup is dairy-free. Top with bacon for an indulgent, comforting meal!

This is one of my family’s all-time favorite soup recipes. Make it in the instant pot or on the stovetop!

dairy-free potato soup in a bowl

A warm bowl of soup is the most satisfying meal when the weather cools down! Cashew cream makes this dairy-free potato soup ultra creamy — no dairy required!

This soup is so unbelievably flavorful and creamy, nobody will be able to tell it’s dairy-free! Cashew cream is a perfect substitute for traditional dairy in this soup. It has delicious flavor, a smooth texture, and makes a great addition to any fall family gathering.

And want to know the best part? Even though you’re making your own cashew cream, this creamy soup recipe comes together very quickly.

Trust me, you’ll find yourself whipping it up regularly this soup season. We make it at least once a month!

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If you like this soup you might also like this butternut squash leek soup, corn soup and carrot ginger soup.

For more dairy-free recipes try this dairy-free baked ziti, dairy-free mashed potatoes, dairy-free lasagna, dairy-free chicken and rice casserole.

Why You’ll Love this Recipe

  • Rich and creamy texture
  • Dairy-free
  • Easy soup recipe
  • Quick weeknight meal
  • Great for fall

Ingredients You’ll Need

Here’s what you’ll need to make this creamy potato soup:

Ingredients for dairy-free potato soup on a countertop
  • Potatoes: I like to use Russet potatoes for this recipe, but Yukon Gold potatoes could work too!
  • Chicken stock: I like to use chicken broth to add great flavor to this recipe, but you can also substitute vegetable broth instead. (Take out the bacon you can turn this into a vegan soup recipe!)
  • Raw cashews: Use RAW cashews for this recipe — not roasted or salted. This is important! Raw cashews will blend together for a creamy texture.
  • Water: Water is used for soaking and softening the cashews before blending.
  • Seasoned salt: Seasoned salt adds the perfect touch of spice to this comfort food. I like to use Real Salt Seasoned Salt.
  • Carrots, onions, and celery: Carrots, onions, and celery provide the base of this soup and add texture to the broth.
  • Bacon: I love the savory, salty bits of crispy bacon added to the top of this soup.
  • Garlic: Garlic adds essential flavor to the base of this non-dairy potato soup.
  • Cornstarch: Cornstarch thickens the soup and helps achieve the perfect texture. It also keeps this soup gluten-free.

How To Make this Soup

Bacon cooking in a skillet, and vegetables added on top
  • 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. 
Carrots, celery, and onions in a pot, and potatoes and stock added to the pot
  • Saute vegetables 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.
Cashew cream ingredients poured in a blender, and cashew cream ingredients blended together in a blender
  • Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch.
  • Blend until completely smooth. 
A pot of soup with cashew cream stirred in, and a bowl of dairy-free soup
  • 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. 

Storage Instructions

Store dairy-free potato soup in an airtight container in the fridge for 3-5 days.

Dairy-free potato soup in a bowl, with a hand scooping up a spoonful

Dairy-Free Potato Soup FAQs

How can I substitute dairy in soup?

To make a soup recipe dairy-free, you can substitute any non-dairy milk for heavy cream, half and half, or cow’s milk. I like to use homemade cashew milk, but almond milk, soy milk, or oat milk could work too.

How do you make soup creamy without milk or cream?

Homemade cashew cream is the secret to making this dairy-free potato soup creamy without milk or cream!

Do cream soups contain dairy?

Yes, most cream soups contain dairy, such as heavy cream, half and half, or milk. However, you can also make a non-dairy soup with a creamy consistency by using cashew milk, cashew cream, coconut cream, or other non-dairy milk.

How do you thicken potato soup without milk?

You can easily thicken potato soup without milk by using cornstarch, which is both gluten-free and dairy-free! Create a slurry or cornstarch with a bit of water before adding it to the broth.

Expert Tips & Tricks

  • Instant Pot version: Yes, you can easily make this soup in the Instant Pot! Just check out the recipe card at the bottom of this post for instructions.
  • Using raw cashews: It’s very important to use raw, unsalted cashews in this recipe. Roasted, salted cashews don’t blend up nice and creamy.
  • Soup topping ideas: Feel free to add other toppings to this soup, such as green onions, dairy-free cheese, nutritional yeast, hot sauce, or anything else you might put in a loaded baked potato soup. The possibilities are endless!
dairy-free potato soup in a bowl with a spoon next to it

More Soup Recipes

I hope you love this comforting soup recipe as much as we do! If you try this dairy-free potato soup, be sure to leave me a comment/rating below. I’d love to hear from you!

A close-up photo of dairy-free potato soup
5 from 1 vote

Dairy-Free Potato Soup

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 servings
The creamiest dairy-free potato soup – made with an easy cashew cream! Nobody will guess this rich and silky soup is dairy-free. Top with bacon for an indulgent, comforting meal!
This is one of my family's all-time favorite soup recipes. Make it in the instant pot or on the stovetop!

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

CASHEWS: Use RAW, unsalted cashews for this recipe — not roasted or salted. This is important! Raw cashews will blend together for a creamy texture.
SEASONED SALT: Seasoned salt adds a delicious flavor to this soup. I like to use Real Salt Seasoned Salt.

Nutrition

Calories: 178kcal | Carbohydrates: 33g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 458mg | Potassium: 778mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6809IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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