Gluten Free Dairy Free Potato Soup - Ready to Eat Dinner
10
Servings
8
Ingredients
9
Comments
This is a delicious and creamy gluten free dairy free potato soup, and it is easy to prepare in the slow cooker. It's sure to become a family favorite and will please even the smallest in your family!
10
Servings
8
Ingredients
9
Comments
Ingredients
- 11 ¼ cups dice Yukon Gold Potato
- 1 ¼ cups dice Onion
- 10 teaspoons mince Garlic, Cloves
- 8 cups Chicken Broth/Stock
- 1 tablespoon Season Salt
- 16 ounces soften Cream Cheese, Dairy Free
- ¼ cups slice Green Onion (Scallion)
- ¼ cups Cheddar Cheese, Shredded, Dairy Free
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Add potatoes, onion, garlic, chicken stock and seasoning salt to slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add potatoes, onion, garlic, chicken stock and seasoning salt to slow cooker.
- Cook in slow cooker on high for 6 hours or on low for 10 hours.
- After cooking for specified time, add the softened cream cheese.
- Puree soup with an immersion blender until cream cheese is mixed in and about half of the soup is blended. (You could remove some soup and blend it with the cream cheese in a traditional blender and then add it back in)
- Stir well.
- Serve with green onions and shredded cheese on top.
9 Comments
Join the discussionIs there a sub for the dairy free cream cheese? I’d still like it to be a whole foods recipe and I’m just guessing that DF cream cheese is pretty processed.
Krista you can just use your favorite organic cream cheese. If you’re still going for dairy free though you could try goat cheese or coconut butter could work as well.
yes there is almond cream cheese as well as a pea protein based cream cheese the two companies that make them are Kitehill (my preferred almond products) and Daiya products (pea based protiens). I make gluten free dairy free cheesecakes with the kitehill cream cheese and use cashew yogurt in the cheesecakes as well. they come out fantastic and taste like dairy products.
This looks AMAZING! We haven’t had potato soup in years, so I’m really excited to try this out!
A great substitute is a product called Tofutti cream cheese or if it is lactose you worry about use Gouda.
Thanks for the suggestions Angela!
My daughter is allergic to dairy and poultry, which makes life very difficult. I am gluten free and I go with th dairy free for everything because of her. I normally use chicken when she’s off at college. With this recipe I am going to try using veggie broth instead of chicken because she’s excited to try it. I hope it turns out!
Thanks for the recipe, and for those who haven’t tried “dairy free” sour cream its not bad at all! We use it at all holiday parties by making dip with it. I don’t tell anyone and they usually ask for the recipe ?. Good luck with the regular cheese though, we haven’t found an alternate cheese that tastes remotely close to dairy cheese.
Denise
We would love to hear how that turns out for you!
Kitehill products – almond cream cheese, Daiya products (chick pea protein based with tapioca starch and potato starch) my preference Kitehill by far make awesome cheesecakes that are gluten free dairy free using kitehill