Potato soup is one of those hearty, comforting dishes that can warm you up on a chilly day or provide a satisfying meal any time of year. It’s like the edible equivalent of a cozy blanket-rich, creamy, and absolutely fulfilling. But here’s the thing: you don’t always need cheese to create a bowl of soul-soothing goodness. In fact, you can make a potato soup that’s creamy and luxurious without any cheese at all, relying on the natural starchiness of potatoes and a few other simple ingredients to achieve the perfect texture and flavor.
Whether you’re avoiding dairy, looking for a lighter version, or just prefer the flavor of pure potatoes, this recipe is an excellent choice. I’m going to take you step-by-step through the process of making a potato soup with no cheese, so let’s dive in!
Potato Soup No Cheese Recipe
This potato soup is as easy to make as it is satisfying. The creaminess comes from blending cooked potatoes with a simple broth base, making the dish rich without any dairy. Here’s how you can make it:
Ingredients Needed
- 6 medium-sized potatoes (Russet potatoes work best)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 2 cups water
- 2 tablespoons olive oil (or butter for a richer taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh if you prefer)
- 1/4 cup fresh parsley (optional, for garnish)
- 1 cup non-dairy milk (almond, oat, or rice milk for a vegan version)
- 1 tablespoon lemon juice (adds a touch of brightness to balance the flavor)
Cooking Instructions
- Prep the potatoes: Peel the potatoes and cut them into small cubes (around 1-inch chunks). This helps them cook evenly and faster.
- Sauté aromatics: In a large pot, heat the olive oil (or butter) over medium heat. Add the diced onion and cook until soft and translucent-this should take about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Cook the potatoes: Add the cubed potatoes to the pot, and stir to combine. Pour in the vegetable broth and water, then bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend the soup: Once the potatoes are soft, use an immersion blender directly in the pot to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- Add the milk and seasonings: After blending, stir in the non-dairy milk, salt, pepper, thyme, and lemon juice. Let the soup simmer for an additional 5 minutes to let the flavors meld together.
- Garnish and serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley for a pop of color and freshness.
Ingredient Insights
Let’s break down the key ingredients here:
- Potatoes: The main star of the show. When cooked, potatoes release starch, which naturally thickens the soup, providing a creamy texture without needing cream or cheese. Russet potatoes, in particular, are starchy and break down nicely in soups, making them ideal for this recipe.
- Vegetable Broth: Broth is the base of the soup, adding depth and savory flavor. Using vegetable broth keeps the dish light, but you can easily swap it for chicken broth if you’re not vegetarian. The richness of the broth balances the simplicity of the potatoes.
- Non-Dairy Milk: The milk brings creaminess without adding dairy. Opt for an unsweetened, neutral-flavored milk like oat or almond milk to avoid altering the flavor profile too much. The milk helps smooth out the texture and adds a subtle richness to the soup.
- Thyme & Lemon Juice: These ingredients add complexity to the flavor profile. Thyme is earthy and slightly floral, and it complements the potatoes beautifully. Lemon juice brightens the entire dish, cutting through the richness and bringing everything together.
- Garlic and Onion: These two aromatics are the backbone of any savory soup. The garlic gives a sharp, pungent flavor that mellows as it cooks, while the onion brings sweetness and depth.
Expert Tips
- Adjust Consistency: If you prefer a thinner soup, add more broth or water. On the flip side, if you like it thicker, reduce the amount of liquid or blend less of the potatoes to keep some chunks.
- Don’t Skip the Lemon Juice: It might seem like a small addition, but lemon juice adds a wonderful contrast to the richness of the potatoes, helping to balance out the flavors and keeping the soup from tasting too heavy.
- Use an Immersion Blender: If you have one, an immersion blender is your best friend here. It allows you to blend the soup directly in the pot without transferring hot liquid to another container. If you don’t have one, a regular blender works fine-just be careful when handling hot ingredients.
- Play with Herbs: While thyme is a classic herb in potato soup, you can swap it out for rosemary, sage, or even dill depending on your preference. Fresh herbs always add a vibrant, earthy flavor.
- Add Texture: If you like a bit of texture in your soup, reserve a handful of potato cubes before blending, and stir them back in after blending the soup. This gives you a lovely contrast between creamy and chunky textures.
Recipe Variations
If you’re feeling adventurous, here are a few ways you can mix up this potato soup recipe:
- Add leeks: Leeks have a mild onion flavor and pair wonderfully with potatoes. Sauté them alongside the onion for a slightly different flavor profile.
- Add greens: Kale, spinach, or even arugula can be added for extra nutrients and flavor. Stir in fresh greens toward the end of the cooking process to allow them to wilt but maintain their vibrant color.
- Make it spicy: If you love a little heat, add a pinch of red pepper flakes or a chopped jalapeño along with the onions and garlic for a spicy kick.
- Top with crispy toppings: Instead of using cheese, top your soup with crispy toppings like roasted chickpeas, fried onions, or crumbled bacon (if you’re not keeping it vegetarian). These crunchy bits contrast wonderfully with the creamy base.
- Add roasted garlic: Roasting garlic brings out its natural sweetness and transforms the flavor. Incorporating roasted garlic into the soup will give it a deeper, richer flavor.
Final Words
This potato soup recipe proves that you don’t need cheese to make a satisfying, creamy, and flavorful dish. By focusing on simple ingredients and letting the natural qualities of the potatoes shine, you can create a bowl of comfort that’s both light and rich at the same time. It’s a perfect dish to serve for a weeknight dinner, a cozy lunch, or even as a starter for a holiday meal. And with the flexibility in ingredients and seasonings, you can make it your own.
FAQs
What Ingredients Do I Need For A Potato Soup Without Cheese?
To make a potato soup without cheese, you’ll need potatoes, vegetable broth, onion, garlic, celery, carrots, olive oil or butter, salt, pepper, thyme, and bay leaves. You can also add milk or cream for a creamy texture, depending on your preference.
Can I Use Dairy-free Milk In Potato Soup Without Cheese?
Yes, you can substitute regular milk or cream with dairy-free alternatives like almond milk, oat milk, or coconut milk. Just make sure to choose an unsweetened variety to maintain the savory flavor of the soup.
Is Potato Soup Without Cheese Suitable For Vegans?
Yes, potato soup without cheese can easily be made vegan by using vegetable broth, olive oil, and plant-based milk instead of dairy-based ingredients.
How Can I Make My Potato Soup Without Cheese Creamier?
To make your potato soup creamier without using cheese, you can blend a portion of the potatoes with some of the broth or use a hand blender to puree part of the soup. Adding a splash of cream or plant-based cream can also enhance the texture.
Can I Make Potato Soup Without Cheese Ahead Of Time?
Yes, potato soup without cheese can be made ahead of time. In fact, it often tastes better after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months.
What Can I Add To Potato Soup Without Cheese For Extra Flavor?
For extra flavor, you can add fresh herbs like parsley or thyme, sautéed leeks, roasted garlic, or spices such as paprika or cumin. A squeeze of lemon juice or a drizzle of olive oil just before serving can also enhance the taste.
Can I Make Potato Soup Without Cheese In A Slow Cooker?
Yes, you can make potato soup without cheese in a slow cooker. Simply add all the ingredients (except for milk or cream) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the milk or cream during the last 30 minutes of cooking.
How Do I Thicken Potato Soup Without Cheese?
To thicken potato soup without cheese, you can mash some of the potatoes in the soup with a potato masher or use a hand blender to puree part of it. Alternatively, you can add a thickening agent like cornstarch or flour mixed with a bit of water.
Can I Add Bacon To Potato Soup Without Cheese?
Yes, you can add bacon to potato soup without cheese. Just cook the bacon separately, crumble it, and add it as a topping or stir it into the soup for extra flavor and texture.
Is Potato Soup Without Cheese Gluten-free?
Potato soup without cheese can be gluten-free as long as you use a gluten-free broth and avoid adding any flour or wheat-based thickeners. Be sure to check all packaged ingredients to confirm they are gluten-free.