Potato Soup Without Milk
A hearty, dairy-free potato soup with rich butter flavor and savory seasonings, perfect for comforting meals and suitable for those avoiding milk or dairy products.
Ingredients
Instructions
- Add 3 tablespoons of lightly browned butter to boiling water in a pot.
- Stir in 1 1/2 pints of sliced potatoes and 3 diced onions.
- Boil the mixture for 30 minutes until vegetables are tender.
- Season with salt, pepper, and parsley to taste.
- In a separate pan, fry 2 tablespoons of flour with 1 tablespoon of butter until browned.
- Stir the browned flour mixture into the soup and serve immediately.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme. If you don't have butter, olive oil can be a great substitute. For a thicker soup, blend a portion of the potatoes after cooking. You can also incorporate other vegetables, such as carrots or celery, to enhance the soup's flavor. For a heartier meal, serve with crusty bread or a side salad.
Serving Suggestions
Serve the potato soup hot, garnished with freshly chopped parsley or a sprinkle of black pepper for added flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a touch of indulgence, consider serving alongside a dish like Chafing Dish Mushroom Dip for an appetizer that complements the soup.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens too much after refrigeration, add a splash of water or broth to achieve desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup Without Milk contains roughly 1627 calories, with 0g protein, 4g carbohydrates, and 179g 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 potato soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. The flavors will meld beautifully overnight. Just reheat it gently on the stove when you're ready to serve.
What can I use instead of flour for thickening?
If you're looking for a gluten-free option, cornstarch or arrowroot powder can be used as a thickener. Mix it with a little cold water to create a slurry before adding it to the soup.
What type of potatoes work best for this soup?
Starchy potatoes like Russets or Yukon Golds are ideal for this soup as they break down beautifully, creating a creamy texture without the need for milk. Waxy potatoes can also work but may not yield the same creamy consistency.
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).