Especially on a cold day, potato soup goes a long way. Serve with my Garlic Spiral Rolls for a complete meal.
For this potato soup, I tried not to use all that much dairy, since many potato soups are thick and creamy because of a bucketful of heavy cream, which is not easily digestible to some people in my family. Instead, I used a half cup of flour in a broth base to create a savory gravy-like mixture that, when added to the vegetables and the rest of the soup, turned the whole pot into a creamy and very thick mixture, to the extent of having to simply add more liquid to reach a more moderate consistency. However, it is not strictly dairy free, as this soup recipe calls for the use of butter, but I’m sure you could find it very easy to substitute the butter with something non-dairy, like coconut oil, and not have it alter the final product noticeably.
Besides that slight change, for this recipe I went back to the basics. So there is nothing fancy about this potato soup; it just your traditional bowl of rich, creamy, thick potato soup that is packed with flavor, and tastes really good!
Also see this recipe as a recipe video on my baking channel on YouTube!