Potato Soup with Coconut Milk Recipe
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Jump to Recipe Watch VideoThis creamy potato soup with coconut milk recipe is thick, rich, and flavorful! A hearty satisfying soup that is plant-based, vegan and dairy free. Cozy comfort food at it’s finest!
This delicious dairy free potato soup is great to meal prep for a week of lunches, or enjoy as an hearty dinner starter. Serve with a thick slice of homemade sourdough bread, easy homemade drop biscuits, or top with vegan herby croutons.
Here is a fantastic dairy free potato soup recipe for soup season, no matter what time of year! Soup season is year-round for us, but there’s something so enjoyable about cozying up with a warm bowl of soup on a chilly fall or winter day (like our favorite butternut squash lentil dahl or creamy mushroom curry recipe)!
Nothing says comfort food like this potato coconut milk soup. Rich and creamy, this soup makes a satisfying lunch or a hearty dinner. Plus it’s dairy free, vegan, and SO yummy.
Why This Recipe Works
- It’s thick, creamy, and satisfying!
- It’s made with minimal, whole food ingredients.
- The texture is rich and velvety – without added cream or dairy.
- Cooks of any skill level can make this soup, it’s easy.
- It’s a great appetizer for entertaining!
- It’s vegan, dairy free, and gluten free – making it an excellent plant-based comfort food recipe!
Ingredients You’ll Need
- Potatoes: I used yellow potatoes for this, but really any variety you prefer would be fantastic!
- Onion, Carrots, Garlic, Mushrooms
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Garlic
- Dried Herbs: Thyme or Herbes de Provence, my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Olive Oil – or a plabt-based butter, if you prefer.
- Sea salt and black pepper to taste
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Variations
- You can use a plant-based or vegan butter instead of olive oil if desired.
- I like using yellow potatoes, but red potatoes or even russet potatoes would be an excellent substitution.
- For a spicier version, add in 1/2 teaspoon red chili pepper flakes.
How To Make This Recipe
Step 1: In a large pot melt the olive oil over low heat. Add the garlic and sauté for 2 to 3 minutes until the garlic begins to brown.
Step 2: Add the celery, carrot, onions, to the pot and saute for an additional 5 minutes.
Step 3: Add in the diced potatoes and thyme, and stir well.
Step 4: Pour in the vegetable stock, salt, and pepper. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender.
Step 5: Remove the pot from heat, and stir in the can of coconut milk.
Step 5: Stir, taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish. Enjoy!
Recipe FAQs
It’s creamy, savory, velvery, and delicious! Chop hearty vegetables like potatoes, onions, carrots, celery, and garlic, and simmer them in a rich and creamy coconut broth with dried herbs for a fantastic flavor.
Up to you! You can keep the soup hearty with chunks of vegetables, or puree it by using an immersion blender or countertop blender if desired. Either way, you get an elegant creamy soup with fantastic flavor.
Once the soup has finished cooking, store any leftovers in an airtight container and refrigerate for up to 4 days.
If stored in an freezer-friendly airtight container, you can freeze this soup for up to 3 months. Thaw and heat before serving. I like to store my frozen soup in quart-sized mason jars, which are leakproof and a great option for freezing and hre-eating.
Pro Tips
- When chopping the potatoes, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- Taste, and adjust seasonings along the way. If the soup needs more salt or pepper to your tastes, you can add it in at the end before serving.
- If making this recipe ahead of time, follow the steps and refrigerate the soup once it’s finished cooking. Heat before serving.
More Dairy Free Soup Recipes You’ll Love!
- Spaghetti Squash Soup
- Fasolatha, Greek White Bean Soup
- Vegan Italian Wedding Soup Recipe
- Instant Pot Carrot Ginger Soup Recipe
- Red Lentil Soup with Coconut Milk Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Potato Soup with Coconut Milk
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 stalks celery chopped
- 2 carrots diced
- 2 lbs yellow potatoes peeled and diced
- 1 tablespoon dried thyme or Herbes de Provence
- 6 cups vegetable stock
- 1 13 ounce can coconut milk , full fat
- 1/2 teaspoon each sea salt and black pepper or more to taste
Instructions
- In a large pot heat the olive oil over low heat. Add the garlic and sauté for 2 to 3 minutes until the garlic begins to brown.
- Add the celery, carrot, onions, to the pot and sauté for an additional 5 minutes.
- Add in the diced potatoes and thyme, and stir well.
- Pour in the vegetable stock, salt, and pepper. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender.
- Remove the pot from heat, and stir in the can of coconut milk.
- Stir, taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish.
Video
Notes
Additions and Variations
- You can use a plant-based or vegan butter instead of olive oil if desired.
- I like using yellow potatoes, but red potatoes or even russet potatoes would be an excellent substitution.
- For a spicier version, add in 1/2 teaspoon red chili pepper flakes.
Pro Tips
- When chopping the potatoes, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- Taste, and adjust seasonings along the way. If the soup needs more salt or pepper to your tastes, you can add it in at the end before serving.
- If making this recipe ahead of time, follow the steps and refrigerate the soup once it’s finished cooking. Heat before serving.
Nutrition
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So simple & delicious! Best part picky toddler approved!
This soup is delicious!
Only changes I made were for my personal preference :-
Added LOTS of freshly ground pepper
I like really thick soup, so added corn starch at the end and blended.
This soup will be on the menu rotation a lot! So good!!
It’s yummy and filling to
Looks fantastic tastes even better