I was also excited about the little kitchen challenge she presented to me: a dairy-free meal for someone who got their wisdom teeth removed just the other day.
Kitchen challenge?? I accept!!! 😛
After some twitter help, it was decided that on the menu tonight would be a potato soup of sorts. A dairy-free creamy potato soup at that. So how’d I do it? Read on and see 😀
Dairy-Free CREAMY Potato Soup – loaded!
Now although this is dairy-free, it was definitely not vegan with the inclusion of both chicken stock and bacon topping. However with some substitutions that definitely could be changed.
I used almond milk in lieu of “regular milk” to make the soup creamy. I must say that it worked great!
Peel and cut up the potatoes into large chunks. Then boil for about 15 minutes until tender. Drain & let sit out to cool for a bit.
Then cook up some onion and garlic in a bit of olive oil until tender (covering the pot will help achieve this w/out browning). Salt & pepper too.
Then the actual soup comes together. If I had Fanatic Mom’s immersion blender this would’ve been easier 😉 but it wasn’t too bad with a regular blender!
Combine the cooled potatoes (very important, don’t want any blender explosions from the heat), onions, some chicken stock (I had homemade from the freezer) and almond milk and whirl in the blender in batches until everything is pureed.
More black pepper, because I love it so.
To top the soup I decided on the following: caramalized onions, shredded cheese, maple bacon & chives.
P.S. That vegan cheese pictured above was horrendous. No words. Ugh, we hated it. So we went with traditional mozzarella cheese instead for those who could eat dairy!
This was my first time caramelizing onions before, and I definitely still have some learning to do, but I think they turned out pretty good for a first shot.
Sliced onions and olive oil over medium heat until they start to brown.
Then a sprinkling of salt and sugar and turned down to medium-low to continue browning for 30 minutes. Stir occasinally and add more olive oil as needed.
To serve alongside the soup I sliced up some of my homemade whole wheat bread from this past weekend. I can’t wait to make more of this again, I really enjoyed it w/ a spread of fresh butter!
So here’s how the creamy potato soup turned out with all those wonderful toppings 🙂
It was a hit! The Man and my bestie both admitted that they would have never guessed it was made dairy-free because it was so creamy. I was also very happy with the final outcome, yummm yummmm.
Sweet & salty maple bacon. Creamy potato. Tangy & sweet onions. Chives and cheese.
So here’s the final recipe 😀
Dairy-free Creamy Potato Soup
- 6 russet potatoes, peeled & cut into large chunks
- 1 onion, chopped
- 1 clove garlic, chopped
- 2-3 cups (approximately) chicken stock
- 3/4 container (approximately) unsweetended almond milk
- 1 cup water
- 1 tblsp olive oil
- sea salt
- black pepper
Caramelized Onion Topping
- 2 onions, sliced thin
- 2 tblsp olive oil, divided
- 1 tsp salt
- 1 tsp sugar
- 8 slices bacon, baked & crumbled
- shredded mozzarella cheese
- fresh chives
Boil potatoes for about 15 minutes or until tender. Drain & cool. Saute onions & garlic in olive oil until tender, about 5-10 minutes. Season w/ salt & pepper.
Combine potatoes, onion/garlic mixture, chicken stock and almond milk in batches in the blender and purée until smooth. Add water as needed. Return each batch to the cooking pot once smooth. Additional pepper too if ya like.
Caramelize the onions while the soup simmers away, covered, on the stove. To a hot pan add olive oil and sliced onions, stirring occasinally until they start to brown (about 10 minutes). Turn heat down to medium-low and add sugar/salt. Let brown for another 30 minutes, stirring occasionally.
To prepare the bacon, bake on a foil lined baking sheet in a 400F oven for 12-15 minutes until crisp. Drain & crumble.
Serve soup w/ chopped chives, shredded cheese, crumbled bacon and caramelized onions.