Oh you are going to be so happy with this recipe. It’s a favorite of mine for very good reason. So creamy. So easy to make. Let’s get cooking this 30 Minute Dairy Free Potato Soup!

Okay, it’s still 90 degrees here but in the morning it’s 60 degrees so I believe that’s cause to celebrate. So I’m declaring it soup weather. I’m working like crazy on a lot of fun comfort food recipes for y’all so there’s plenty more to come.

When I say this 30 Minute Dairy Free Potato Soup is creamy I mean it’s really truly very creamy. It’s a blended soup and that blender makes everything perfectly smooth. You’ll also set aside one cup of diced potatoes. We need a few chunks of potato too, right?

Did you catch the part about this being dairy free? I typically avoid potato soup in restaurants because I know they’re full of milk and cheese. Not this one! This means my version is less calories but I’m betting you won’t be able to tell.

Since I’m not using milk the creaminess of this soup comes from a cup of unsweetened canned coconut milk. It doesn’t give the soup any coconut flavor at all!

Top each serving with fresh chopped chives, green onion, and/or bacon.

More 30 minute soup recipes:

No Bean 30 Minute Chili

30 Minute Dairy Free Tomato Basil Soup

Healthy 30 Minute Hamburger Soup

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30 Minute Dairy Free Potato Soup

This 30 Minute Dairy Free Potato Soup is so creamy and easy to make! You'll be surprised it's dairy free, gluten free, and Whole30 compliant!


  • 2.5 lbs potatoes, peeled and diced
  • 32 oz chicken stock
  • 1/2 white or yellow onion, sliced
  • 1 cup canned coconut milk, unsweetened
  • 1/4 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme or dried chives

Optional toppings: fresh chopped chives, crispy bacon, drizzle of canned coconut milk


    • Add chicken stock, onion, and potatoes (peeled and dice into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
    • Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
    • Blend the diced potatoes (excluding the 1 cup you set aside), sauteed onion, chicken stock, and 1 cup canned coconut milk until smooth.
    • Pour back into your pot. Add the 1 cup diced potatoes you'd set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
    • Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.


    If you accidentally boil your potatoes too long you can still recover! Just add a little extra chicken stock as you're blending until you get the consistency you want.
    I recommend using canned full fat unsweetened coconut milk. Full fat just means it doesn’t say light on the label. The ingredient list should be coconut, water, and guar gum. It’s really easy to find at every grocery store (usually on the international foods aisle) and it’s something you can keep in the pantry for months. Just give it a good stir when you open it because it does separate.
    Nutritional information is calculated based on a 1 cup serving. This is the amount I'd use when enjoying this along with something else. If the meal is the soup alone you may want a 2 cup serving.


    Serving: 1cup, Calories: 210kcal, Carbohydrates: 24g, Protein: 7g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 3mg, Sodium: 617mg, Potassium: 793mg, Fiber: 4g, Sugar: 3g, Vitamin C: 17.7mg, Calcium: 52mg, Iron: 5.4mg

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