We wanted to make this recipe to share before the weather turned too hot for soup. We LOVE soup and it is nearly impossible to go out to eat and find a soup that doesn’t have dairy or tomatoes in it. So we have to make our own!
Happy to report this soup turned out even better than expected! Honestly, we tried to make a Dairyfree potato soup a few months ago that was a total fail. We added way too much garlic and tried to get fancy adding scallions. (We quickly learned the two ingredients should probably never be combined) We took one bite and the rest ended up in the trash. So this time we decided to make our recipe simple and select “safer” ingredients that we knew would be perfect in creating our Dairyfree potato soup.
This recipe is also very easy and less messy than normal for us, because everything is mixed/combined in the crockpot.
- 3 pounds Yellow potatoes
- 3 cloves garlic
- 4-6 strip of bacon (depending on how much you like bacon)
- 2 tablesoons nondairy butter (Earth Balance Olive Oil)
- 2 cups coconut milk (So Delicious Original Flavor)
- 1 cup nondairy cheese (Daiya cheddar)
- 3 cups water
- Salt/pepper to taste
Add potatoes, garlic, nondairy butter, 1 cup water and 1 cup coconut milk. Set crockpot to high, and if yours has a timer set for 2 hours. Now you have 2 whole hours to do whatever you want. This is the perfect time for a nap. After all, preparing dinner can be a lot of work. After nap time (or 90 minutes), it’s time to make the bacon. (Our Chef can have fun doing just about anything) Put bacon on cookie sheet and bake at 400 until crispy (about 10 mins). We decided to go outside and play for a few minutes instead of watching the oven. We lost track of time and ended up with some “extra” crispy bacon.
Now crumble the bacon (least burnt pieces) in to small pieces. By now your potatoes should be nice and tender so either break out the hand mixer or immersion blender. We love the immersion blender! Mix until creamy, slowly adding in an extra cup of milk and water.Stir in cheese and bacon and let cook until cheese is melted. If your soup is more like mashed potatoes, slowly stir in the last cup of water until you achieve the preferred consistency. Otherwise, you’re ready to eat! Add salt and pepper to taste. This soup is hearty enough to be a main course but we paired ours with corn on the cob. (Carson’s Favorite)
P.S. We entered the world of Twitter and have been tweeting some of our progress and sharing some of our favorite Brands and new Dairyfree finds, follow us @carsonscuisine