Description
A silky, dairy-free Potato Soup that’s weeknight-fast and ultra-comforting. Yukon Gold potatoes and coconut milk blend up creamy, while lemon and dill keep it bright. Vegan, gluten-free, one-pot + blender.
Ingredients
2 tbsp olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 lb Yukon Gold potatoes, peeled and diced ¾-inch
4 cups low-sodium vegetable broth
1 (13.5 oz) can full-fat coconut milk
1–2 tbsp fresh lemon juice, plus more to taste
¼ cup chopped fresh dill, plus extra for garnish
½ tsp fine sea salt, more to taste
½ tsp black pepper
Optional: pinch of red pepper flakes; chopped chives for garnish
Instructions
Heat oil in a 5–6 qt pot over medium. Add onion, celery, and a pinch of salt; cook 5–7 minutes until translucent.
Stir in garlic and cook 30–60 seconds until fragrant.
Add potatoes and broth. Bring to a gentle boil; reduce to a simmer.
Simmer 15–18 minutes until potatoes are fork-tender.
Off heat, stir in coconut milk. Blend (immersion or carefully in batches) until silky smooth.
Return to low heat. Stir in lemon juice, dill, pepper, and more salt to taste.
Adjust texture: splash of broth if too thick; simmer 2–3 minutes if thin.
Rest 2 minutes. Ladle into bowls and garnish with dill/chives; add red pepper flakes if desired.
Notes
Swaps: Use ¾ cup cashew cream instead of coconut milk; parsley or chives instead of dill; add thyme for woodsy notes.
Broth alternative: Water + 1 tsp miso per cup.
Texture: Blend only half for a chunkier, “mashed potato soup” vibe.
Slow cooker: Sauté aromatics, then cook LOW 6–7 hours; stir in coconut milk and blend.
Make-ahead: Chop aromatics and potatoes up to 24 hours ahead (store potatoes in cold water).
Storage: Fridge 3–4 days; freeze up to 3 months. Thin with broth when reheating.
Pro tips: Season in layers; finish with lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot + blender
- Cuisine: American