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Potato lovers, it's time to make a big dill about this creamy dairy free dillicious potato soup! Not to mention, it's also gluten free! Filled with hearty chunks of potatoes, peas and carrots and topped with your favorite toppings, this potato soup is perfect to have year-round.
Anyone else here that can live on potatoes? *raises hand*. Seriously, I could live on potatoes. I looooove potatoes! I also love anything dill or vinegar based, so combine those two things and well, you get one of my favorite soups.
Wanna add a delicious crunchy topping? I love topping this soup with my yummy garlicky croutons!
Jump to:
You can make this soup all in one-pot and it is super adaptable!
🥘Ingredients
While this recipe uses full-fat coconut milk, you can use any plant-based milk available! Some amazing options are:
- Oat milk - aim for a thicker/creamier version, but not neccessary
- Soy milk - will add more protein
- Almond milk - more widely available, if this is all you have or can get, that is fine.
- Cashew milk - in a pinch, if you happen to have cashews on hand, boil/soak in hot water for 5 minutes and then blend in a high-speed blender for a homemade cashew cream!
Dill is an optional ingredient. I love the addition of dill to my potato soup. You could skip the dill, or additionally, you could swap it for dill pickle juice. You can totally customize this soup into a trendy dill pickle soup, or actually traditional Polish pickle soup.
You can add any vegetables you want to this soup. Using frozen veggies makes this recipe quick and easy! Also, I don't know about you, but after peeling and cutting potatoes, I don't want to deal with any more prep.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - Boil the potatoes for 20-25 minutes. You don't want to cook them all the way through. Then drain them and add them back to the pot.
Step Two - Add in your coconut milk, as well as a can full of water (just fill up the coconut milk can). If not using coconut milk, just add roughly a cup or two more of water.
Step Three - Add in all seasonings.
Step Four - Bring to a boil.
Step Five - Add your thickener. I've opted to use instant mashed potatoes for this, but you can use a simple cornstarch slurry.
Step Six - Add frozen veggies and heat on medium-low until potatoes are tender, veggies are hot, and the soup is thick and creamy.
If you are using fresh vegetables instead of frozen, saute them in the pot before adding anything else. Keep in mind that this will add oil and more fat to the recipe.
👩🏻🍳Cook's Top Tip
This soup will thicken naturally over time in the refrigerator, if you are making this soup ahead of time, skip any thickeners until the next day and you can gauge if you still need it.
📖Variations & Substitutes
- Be sure to cut the potatoes evenly and smaller so that they cook faster.
- If you do not wish to add anything for thickening, use an immersion blender to blend some of the soup and give it a creamier texture.
- You can change this soup to your liking. Add any veggies you want, and any toppings you want.
- This soup will thicken as it cools so keep that in mind when adding a thickener.
- Serve - plain or with various toppings, ranging from vegan bacon bits or tempeh bacon, sour cream, green onions/scallions, shredded vegan cheddar cheese, or Parmesan cheese.
🍱Storage
Refrigerator - Store in an airtight container for up to 5 days.
Freezer - You can freeze this soup like you would any other soup, however be aware that the texture of the potatoes will change a bit. It's not terrible, just a fair warning! Store in an airtight/freezer made container, or freezer safe storage bag.
Reheat - If reheating from frozen, be sure to thaw naturally in the refrigerator before warming up.
Add the soup to a pot and turn on the stove to a medium low to bring the soup up to temp. You can also use a microwave, make sure to cover the dish you warm it up in. And heat at 30 second intervals, stirring in between until desired warmth.
🌡️Slow Cooker/Instant Pot
For the slow cooker:
Add in everything except your thickener of choice, and the milk. Set to high for 4 hours, or low for 8 hours. Mix in thickener and milk when it is ready.
For Instant Pot:
Add everything to the pot except milk and thickener, cover, and cook on high pressure for 5 minutes, and then quick release for 5 minutes.
Try some of my other delicious soups!
- Vegan Chicken and Mushroom Wild Rice Soup
- Instant Pot Vegan Meat and Potato Stew
- Slowcooker Red Lentil Chili
- Slowcooker Vegan Taco Soup
❓Frequently Asked Questions
It depends on what you add to it. If you're making a loaded baked potato soup, probably not. But something simple with few whole ingredients could be considered a healthy option.
Technically, you can. You may need to freeze it without the milk and keep in mind that freezing potatoes does change the texture. I recommend trying to freeze a small bit and see how it goes.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
📖 Recipe
Vegan Gluten Free Dill Potato Soup
Equipment
- 1 large dutch oven
- 1 veggie peeler
Ingredients
- 1 can coconut milk*
- 4-6 cups water halved
- 5-6 medium yellow potatoes
- 1 bag frozen carrots & peas
- 3 tablespoons nutritional yeast
- 1 tablespoon veggie bouillon
- pinch of salt & pepper to taste
- 2 teaspoons dried dill optional
- 1-2 cups instant potatoes* optional
Instructions
- Getting started: Dice the potatoes into even chunks that you deem bite-sized, then add them to a large pot and cover with water. Bring to boil for 20 minutes.5-6 medium yellow potatoes, 4-6 cups water
- Draining the potatoes: You can either drain the potatoes entirely, or keep 1 cup of the water for extra flavor/starch. Once drained, add the potatoes back into the pot.5-6 medium yellow potatoes
- Adding ingredients: go ahead and add the coconut milk and up to 2 cups of water and mix together, then throw in your seasonings and veggies. Once everything is mixed well, allow the soup to come back up to temperature, then lower the temp to simmer for about 5 minutes1 can coconut milk*, 1 bag frozen carrots & peas, 3 tablespoons nutritional yeast, 1 tablespoon veggie bouillon, pinch of salt & pepper to taste, 2 teaspoons dried dill, 1-2 cups instant potatoes*
- Thickening the soup: use a cornstarch slurry (1 teaspoon cornstarch ⅓ cup water), or use instant potatoes, or an immersion blender to blend up some of the potatoes already in the soup. Keep in mind this soup will thicken overnight naturally.1-2 cups instant potatoes*
Notes
- Vegan
- Gluten-free
- Soy-free - This is a maybe, as far as I know there's no soy in this soup, but I would suggest always reading labels.
- Coconut milk substitute - You can use any other plant-based milk you want.
- Type of potatoes - I recommend yellow or yukon gold potatoes. You can use russet, just keep in mind that they are starchier and will yield a thicker soup, so you may need to cut back on thickening.
- Thickening alternatives - If you do not have instant potatoes, that's okay! You can use regular flour, or gluten-free alternatives such as corn starch. Just make a slurry with a little water. Don't want to use any extras? Just use an immersion blender or hand masher and smash/blend some of the potatoes!
- Optional ingredients - vinegar, pickle juice, liquid smoke, garlic & onion powder, cayenne pepper if you like a little spice, a handful of your favorite vegan cheese or dollop of sour cream, vegan bacon bits, onions, or chives. I could go on but I'm sure you get it.
- Storing instructions - keeps up to 4 days in the fridge.
Nutrition
This recipe was first posted on 12-21-21 and has been updated on 6-6-23
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