Crock Pot Dairy-Free Potato Soup

This Crock Pot Dairy-Free Potato Soup is a creamy and satisfying recipe, which uses tender potatoes and savory ham. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Dairy-Free Potato Soup Ingredients

• 8 medium potatoes, peeled and diced
• 6 cups chicken broth
• 2 tablespoons dried onions
• 1½ cups diced ham (or 6 strips cooked and crumbled bacon)
• 1 teaspoon black pepper
• ⅓ cup all-purpose flour
• ¼ cup margarine
• 1¼ cups unsweetened almond milk

How To Make Crock Pot Dairy-Free Potato Soup

1. Add base ingredients to slow cooker: Place potatoes, dried onions, chicken broth, and ham in the Crock Pot.
2. Cook until tender: Cook on LOW for 7 hours or HIGH for 4 hours, until the potatoes are soft.
3. Make the dairy-free roux: In a saucepan, melt margarine over medium heat. Add the flour and whisk until it forms a paste.
4. Add almond milk: Slowly whisk in almond milk, creating a thick, creamy mixture. Cook for 2–3 minutes, stirring constantly.
5. Combine with soup: Pour the thickened mixture into the slow cooker and stir well.
6. Finish cooking: Let the soup cook for another 15 minutes to 1 hour, depending on desired consistency.
7. Serve and garnish: Serve hot with crackers. Optionally garnish with green onions or dairy-free cheese.

Recipe Tips

• Can I use bacon instead of ham?
  Yes, 6 strips of cooked and crumbled bacon work great as a substitute.
• How to make it gluten-free:
  Swap all-purpose flour for a gluten-free blend or cornstarch.
• What’s the best dairy-free milk for soup?
  Unsweetened almond milk is great, but oat milk or soy milk also work well.
• How to thicken without flour:
  You can mash some of the potatoes directly in the Crock Pot for a thicker texture.
• Can I make this vegetarian?
  Use vegetable broth and skip the ham or replace with plant-based sausage.

What To Serve With Dairy-Free Potato Soup

This comforting soup goes well with:

• Saltine crackers or gluten-free crackers
• Warm crusty bread or garlic toast
• A simple green salad
• Roasted vegetables
• Apple slices or fruit salad for contrast

How To Store Dairy-Free Potato Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Let the soup cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight and reheat on the stove.

Dairy-Free Potato Soup Nutrition Facts

• Calories: 128
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 13mg
• Sodium: 1191mg
• Potassium: 191mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 1g
• Protein: 6g
• Calcium: 72 mg
• Iron: 1 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular milk instead of almond milk?
Yes, if you’re not avoiding dairy, any milk will work.

How do I make it thicker?
Mash some of the cooked potatoes or add a bit more flour to your roux.

Can I use fresh onion instead of dried?
Yes, about ½ cup of chopped fresh onion works great—just sauté before adding for best flavor.

Will this soup separate after refrigerating?
Possibly. Just stir well while reheating to restore the texture.

Can I prep this the night before?
Yes, assemble everything except the roux and refrigerate. Add the roux during reheating the next day.

Try More Recipes:

• Crock Pot Curry Soup
• Crock Pot Creamy Tortilla Soup
• Crock Pot Creamy Taco Soup

Crock Pot Dairy-Free Potato Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

7

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

128

kcal

A cozy and creamy slow cooker potato soup made dairy-free with almond milk and margarine—perfect for weeknights or meal prep.

Ingredients

• 8 medium potatoes, peeled and diced
  

• 6 cups chicken broth
  

• 2 tbsp dried onions
  

• 1½ cups diced ham (or 6 strips bacon)
  

• 1 tsp black pepper
  

• ⅓ cup all-purpose flour
  

• ¼ cup margarine
  

• 1¼ cups unsweetened almond milk

Directions

• Add potatoes, onions, broth, and ham to Crock Pot. Cook on LOW for 7 hours or HIGH for 4 hours.
  
• In a saucepan, melt margarine over medium heat. Whisk in flour.
  
• Slowly add almond milk while whisking to thicken. Cook for 2–3 minutes.
  
• Pour the thickened mixture into the Crock Pot and stir.
  
• Let cook another 15–60 minutes. Serve hot with toppings.