If you’ve ever searched for a Gluten and dairy-free potato Soup that doesn’t taste like sadness in a bowl, you already know how tragic some attempts can be.
I went through a whole lineup of Simple Vegan Potato Soup options before admitting defeat. Then one cold evening, my Crockpot finally decided to be useful instead of decorative.
I first made this while testing out Crockpot Soup Recipes Dairy-Free, hoping for something hands-off that wouldn’t punish me for avoiding dairy.
It somehow turned into that rare soup that tastes nostalgic and cozy without being heavy, almost like the Gluten-Free, Dairy-Free Soup I grew up with—only this one actually sits well. It’s always nice when a recipe behaves better than the cook.
The best part is how well it fits into Healthy Crockpot Recipes Dairy Free without tasting like a health compromise.
It reminds me of the potato soup nights from my childhood, just updated for a life where lactose is the enemy. Amazing what potatoes, broth, and a mildly cooperative slow cooker can do.
Dairy-Free Crockpot Potato Soup
EQUIPMENT (PAID LINKS)
- Peeler
- Medium saucepan
Ingredients
- 8 cups diced peeled potatoes about 8 medium potatoes
- 6 cups chicken broth
- 2 tablespoons dried minced onions
- 1½ cups diced ham or 6 strips cooked crumbled bacon
- 1 teaspoon black pepper
- ¼ cup margarine
- ⅓ cup all-purpose flour
- 1¼ cups unsweetened almond milk
Instructions
- Load the Crockpot: Add the potatoes, chicken broth, dried minced onions, ham, and black pepper to the Crockpot. Stir lightly.8 cups diced peeled potatoes about 8 medium potatoes, 6 cups chicken broth, 2 tablespoons dried minced onions, 1½ cups diced ham or 6 strips cooked crumbled bacon, 1 teaspoon black pepper
- Slow Cook: Cook on low for 7 hours or on high for 4 hours, until the potatoes are very soft.
- Make the Roux: Melt the margarine in a medium saucepan over medium heat, then whisk in the flour until it becomes a thick paste.¼ cup margarine, ⅓ cup all-purpose flour
- Add the Almond Milk: Slowly pour in the almond milk while whisking. Cook 2–3 minutes until smooth and slightly thickened.1¼ cups unsweetened almond milk
- Combine in the Crockpot: Pour the mixture into the Crockpot and stir to blend.
- Thicken the Soup: Continue cooking for 15 minutes or up to 1 hour on low until the soup reaches your preferred consistency.
- Serve: Ladle into bowls and top with crackers, cheese, or green onions if desired.
The Honestly Useful (and Slightly Chaotic) Guide to Making Dairy-Free Crockpot Potato Soup Even Better
When You Don’t Want to Chop Potatoes
Look, nobody wakes up excited to peel and dice eight potatoes. If you’re having a low-energy day, frozen diced potatoes work just fine and your Crockpot will never rat you out. I promise the soup police will not kick down your door.
When Your Almond Milk Starts Judging You
If you’re out of almond milk or simply tired of pretending to like it, you can swap in oat milk or coconut milk. Just stick with the unsweetened kind or your soup will start tasting like dessert, which is not the vibe here. Sweet potato pie energy does not belong in this pot.
When You Want More Flavor With Less Effort
Toss in a handful of diced onions or celery if you’ve got them—your Crockpot will handle the rest. And if you’re using ham, bacon, or whatever leftover protein is lurking in your fridge, go ahead. This soup thrives on your laziness and resourcefulness.
When the Soup Isn’t Thick Enough
If your soup comes out a little thinner than expected, hit it with an immersion blender for three seconds—no more, unless you want mashed-potato pudding. A quick blend is the culinary equivalent of turning in homework you definitely didn’t finish.
When You Want It Creamier
If you’re craving extra richness without dairy, add a splash more almond milk or stir in a spoonful of dairy-free cream cheese at the end. Nobody will know except you, and maybe your spoon. Sometimes the right answer is simply “more creamy stuff.”
When You Need a Shortcut for the Roux
Yes, making the margarine-and-flour mixture works beautifully, but guess what? If you’re not in the mood, just whisk a tablespoon of flour straight into the Crockpot during the last hour. We all deserve a shortcut that doesn’t taste like one.
When You Want to Store It (Or Pretend It’s Meal Prep)
This soup keeps great in the fridge for about three days. It doesn’t freeze perfectly because potatoes get grainy, but if you freeze it anyway, I support your rebellion. Just don’t blame me when it defrosts with the texture of damp sand.
When You Want to Dress It Up
Green onions, dairy-free cheese, crispy bacon (if you swing that way), or crackers on top—this soup doesn’t judge your choices. It’s the kind of recipe that happily wears whatever outfit you throw at it.
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