Milkless Potato Soup
A comforting dairy-free potato soup with a rich, savory flavor enhanced by herbs like parsley, thyme, and celery. Perfect for those seeking a hearty, plant-based option, this smooth and satisfying soup is ideal for cold days or a simple, wholesome meal.
Ingredients
Instructions
- Boil the Irish potatoes until tender, then process them through a colander and mash thoroughly.
- Add 6 cups of water to the mashed potatoes.
- In a separate pan, brown the flour in the butter until golden.
- Add the browned flour and butter mixture to the potatoes and water.
- Stir in chopped celery, parsley, thyme, salt, and white pepper.
- Bring the mixture to a simmer and cook for a few minutes to blend flavors.
- Just before serving, beat in two egg yolks to the hot soup.
Tips & Substitutions
For a creamier texture, consider substituting half of the water with vegetable broth. If you want to add extra flavor, sauté the celery and parsley in the butter before adding the flour. To enhance the taste, feel free to experiment with other herbs like thyme or dill. This soup can easily be made vegan by using a plant-based butter alternative and omitting the egg yolks.
Serving Suggestions
Serve the milkless potato soup hot, garnished with additional chopped parsley for freshness. It pairs beautifully with crusty bread or a light salad for a complete meal. For those who enjoy a heartier dish, consider serving it alongside Toad-In-A-Hole for a comforting combination.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens, you can add a splash of water or broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Milkless Potato Soup contains roughly 71 calories, with 2g protein, 13g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This potato soup can be made a day in advance. Just store it in the fridge and reheat gently when ready to serve. The flavors will deepen overnight, making it even more delicious.
Is there a way to make this soup thicker?
Yes, to thicken the soup, you can add a bit more flour to the butter mixture or blend a portion of the soup and stir it back in. Another option is to add some mashed potatoes directly into the broth to achieve the desired thickness.
What can I use instead of egg yolks for a vegan version?
To replace egg yolks in this recipe, consider using a tablespoon of cornstarch mixed with water to create a slurry. Stir it in just before serving to thicken the soup slightly without using eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).