You are currently viewing Easy 3 Ingredient Potato Soup Recipe – Dairy Free, No Cream (2023)

Easy 3 Ingredient Potato Soup Recipe – Dairy Free, No Cream (2023)

Today begins our deep dive into easy dairy free soups and stews with an easy 3 ingredient potato soup recipe that is dairy free and not made with any cream. By the end of this series, you’ll know the base for many dairy free soups and be able to make throw-together soups like never before.

Potato soup that’s not creamy isn’t as dreamy as the traditional potato soup we’re used to come fall, but this version replaces it in time and even has a bit of creaminess to it with a little extra prep work.

3 Ingredient Potato Soup Base Recipe: Boil diced potatoes and half of a yellow or white onion in chicken broth until soft. To make a creamy texture, put ⅓ of the soup in a processor or blender or mash about 1/2 cup of potatoes with a potato masher in a separate bowl. Salt and pepper to taste. Additional ingredients to taste: pepper, thyme, bay leaf, ham, bacon bits, corn, carrots, green onions, and more.

This recipe is elaborated in the recipe card, but I wanted to get it down to the basics so it would be approachable and customizable. This is the easiest potato soup I have ever made. I was skeptical at first, but potato soup can really be this simple and delicious on a budget or on a time crunch. 

Once you have the recipe down, the variations for personal preference or for what’s readily available in your pantry are vast. Improve the recipe as you improve your dairy free cooking skills to find the best potato soup for you.

For more dairy free recipes like “Easy Dairy Free Potato Soup,” check out these articles: 4 Ingredient Sloppy Joes, or Easy Dairy Free Recipes.

Main Ingredients


The main ingredients for this 3 ingredient potato soup are household staples that are typically around and relatively inexpensive. There are some variations available for the main ingredients, b

Chicken Broth or Other Broth

I make potato soup with chicken broth, but you know, sometimes we’re out and beef or vegetable broth is available. It’s not a big deal to change the broth in this recipe. Taste the soup before seasoning with salt, though, because some broths are made saltier than others. 

When using a powder broth like bouillon or the equivalent, start with less than recommended. For example, this recipe calls for 5 cups of water, so we only used the amount of bouillon for 4 cups of water.

When using real chicken broth from a can or carton, it may need more flavor from optional seasonings. When the onion cooks, it flavors the broth well, so it will add to the chicken broth.

Between the chicken broth and personalizing this recipe, the broth was flavorful enough for me, and not complex enough for other family members, so feel free to experiment with this one while cooking.



Easy 3 ingredient potato soup calls for potatoes that are diced in 1-inch pieces. I don’t personally peel the potatoes before adding them to the soup, but I make sure to scrub them well.

The downside to not peeling the potatoes is after mashing the potatoes, the potatoes crumble so the skins are left without much, if any potato on them. My family has learned to live with it, but it’s something to note before making.

The closer to the same size the potatoes are, the more evenly they will cook, but it’s not something to stress over when it comes to this soup. I usually cut the potato in half lengthways, then cut each half into 1-inch pieces or less. Toward the middle, the potatoes will get longer, but that’s not a big deal. 



In our taste testing, we found that potato soup made with an onion that wasn’t sauteed had so much more flavor than the soup with an onion sauteed with olive oil.

Our test was with a soup with one onion and a soup with less than ½ an onion, and the soup with less onion that was boiled with the potatoes instead of sauteed was much better. 

While I could have used margarine to add some flavor, I was going for the simplest soup I could make. One less ingredient with one less step and more flavor was a win. 

I have a fear of slicing or dicing my fingers while chopping onions because I’m always rushing to get past the tears. The wet paper towel trick actually works. Wet a paper towel and fold it on the counter between you and the cutting board. The towel will attract some of the onion particles before they reach your eyes. It can’t filter them all, but it helps.

Alternatively, I use a manual food processor that is easy to use and easy to clean. It doesn’t take up much space and saves me from the time and tears of chopping onions.

Personalize Potato Soup


Because this base recipe is a basic potato soup with chicken broth and onion, the ways to personalize it are vast. From additional seasoning to vegetables and protein, make it what you want with what you have.



The best way to season the base recipe for potato soup is to add a bay leaf and pepper while the soup is cooking and add a pinch of thyme when it’s almost finished (to taste).

1/2 tsp of parsley or garlic powder is another great way to season this dairy free potato soup. I recommend choosing thyme or parsley instead of both. Start small and add by taste.

A cup of broth can be replaced with coconut milk to add fat, flavor, and a creamy texture. This version is similar to this dairy free potato soup recipe made with ham and coconut milk.



When I have ham or bacon available, I usually add them to potato soup. Ham is one of my favorite additions to potato soup because frozen leftovers can be tossed in and taste great. Same with frozen chuck roast.

If you have the time, bacon bits make this soup phenomenal. They add back some of the fat that would have been in a traditional potato soup recipe containing dairy. It’s definitely optional, but it’s high on my list of ingredients to add to potato soup.

If you cook bacon for this dish, add it to the individual bowls of potato soup when it’s ready to be served. This will preserve the crispy texture and prevent it from getting rubbery from being in the soup for too long. If you don’t want to fry it, bake it in the oven while your soup simmers.

Leftover roast beef goes well in dairy free potato soup as well. If you still have the gelatin from a roast on hand or in the freezer, add some to your soup to add flavor to the recipe.



To make this into a vegetable soup, add peas celery, carrots, and/or corn. Any of these vegetables would be a great addition for nutritional value and added flavor.

Many potato soup recipes call for celery, which surprised me. It’s a popular vegetable to add to potato soup, even in the loaded potato soup varieties that are smothered in toppings we shall not name. Most of these recipes call for sauteeing the celery with the onion. If you plan to add celery, chop the other half of the onion and saute them together in margarine. Bonus points if you cook bacon ahead to garnish the soup with and use the bacon grease to saute your vegetables.

Someone rocked the comments of a potato soup recipe with the recommendation to add jalapenos. The commenter didn’t mention whether they sauteed the jalapenos, but it may depend on how spicy you want your dairy free potato soup.

Boil the jalapenos in the soup for a hint of heat, or saute them to release the real spiciness. To use finely chopped jalapenos from a jar or can, add about 1 tsp.

If you’d like to put in the work for the added health benefits of garlic during cold and flu season, saute garlic and add to your soup after the potatoes have finished cooking. The only garlic I use is the preserved garlic in a jar that I keep in my refrigerator. If you’ve never heard of it, it will be a small jar in the produce section. Otherwise, there’s always good old-fashioned garlic chopping.

Mo’s Difficulty Scale for: Easy 3 Ingredient Potato Soup Recipe


This easy 3 ingredient potato soup recipe has a difficulty rating of 5. It’s an easy or beginner recipe that is thrown together and easy to personalize at your whim (or at the whim of your spice drawer).

There are only 3 ingredients to the base recipe, and the only prep is chopping unless you have the time to peel your potatoes. Personalizing the recipe is recommended, but not necessary if you’re happy with the base recipe.

3 Ingredient Potato Soup – Dairy Free

A basic 3-ingredient throw together potato soup recipe that's as easy as it is tasty.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Supper
Keyword: Dinner, Soup
Servings: 4


  • 3 medium to large russet potatoes 1 inch cubed, peeling optional (or 4 large red potatoes)
  • 1/2 yellow or white onion chopped (or 1/2 cup frozen diced onions)
  • 5 cups chicken broth or beef broth
  • seasonings – optional (salt, pepper, bay leaf, and thyme to taste)


  • Put broth on stove to boil.
  • Dice onion and add to broth as it is heating. Peel potatoes if desired, cube potatoes into 1 inch pieces.
  • When broth is boiling, add potatoes and simmer on medium until potatoes are soft (10-14 minutes).
  • Optional: once potatoes have softened, separate some of the potatoes into a bowl and use an immersion blender to thicken the soup; or put one layer of potatoes into a soup bowl and use a potato masher to mash the potatoes. This textures the soup nicely and adds an almost creamy consistency without using any actual cream.
  • Optional: salt and pepper to taste.


Notes: Simmering the onion in the soup instead of sauteing it really flavors the soup and keeps it simple. Recommend adding at least one optional ingredient for added nutritional value.
Personalize this recipe: 
  • Ham – This soup is primed to add ham to the mix. It’s a great source of protein and is easy to throw in leftover ham or diced ham ends (fresh or frozen).
  • Corn ½ cup – ½ cup of frozen corn is best for this potato soup recipe because a whole can would overwhelm the recipe. When using a can of corn, drain and add about half of the can.
  • Peas or carrots – ½ cup of either or a combination of both. Frozen peas or frozen carrots would both be great additions to this potato soup. Traditional potato soup recipes aren’t all milk and potatoes, they often have a varitey of vegetables.
  • Celery (throw in or saute) – Many potato soups call for celery, primarily sauteed with onion. If you plan to add celery, chop the other half of the onion and sautee them together in margarine (or bacon fat if you’re cooking bacon to garnish).
  • Garlic (saute) – 1 clove or from refrigerated jar of garlic. 
  • Jalapenos (saute or boil). Sauteeing vs boiling may depend on how spicy you want your potato soup. Boil the jalapenos in the soup for a hint of heat, or sautee them to release the real spiciness.
  • 1 can of unsweetened condensed coconut milk
  • One bay leaf – Bay leaves are my go-to addition for soups. I’ve recently found that a pinch of thyme is specifically good in potato-based soups. ½ tsp parsley would also be a good addition, but I would personally choose thyme or parsley instead of both.
  • A pinch of thyme
  • Parsley approx ½ tsp
  • Bacon bits – topping. 
  • Green onions – topping. Every potato soup would benefit from green onions if you’ve got them around.


What sandwiches go well with potato soup?

Typically, pork goes best with potato soup, but beef goes with it very well, too. Especially things like roast beef. Great sandwiches to go with dairy free potato soup include ham sliders, BLTs, pulled pork sandwiches, roast beef sandwiches, fried bologna sandwiches, BBQ chicken wraps, chicken salad sandwiches, or tuna salad sandwiches. If you’re up for trying something new, try British-style beans on toast.

What to eat with potato soup for dinner?

Ham, cornbread, corn pudding, salad, crackers, sandwiches, chicken, and wraps go well with potato soup. Sometimes bread or crackers with potato soup is too much starch, making protein, wraps, and small sandwiches a good substitute. Pork goes well with potato soup, so a ham sandwich or BLT is a great place to start. Salad or another non-starchy side goes well with potato soup as well.

What to serve with soup besides bread?

If you don’t want to serve bread with soup, try another classic soup side like salads or wraps. If the soup has low or no protein, starch, or vegetables, consider a side in the category that is lacking. For example, vegetable soup might be served with a grilled chicken wrap. Or ham and bean soup could be served with broccoli or salad on the side. Other sides to serve with soup are cornbread, corn pudding, salad, Brussels sprouts, sweet potatoes, rice, hard-boiled eggs, fruit salad, or dessert.

How to improve bland potato soup?

If your potato soup turns out bland, there are some things you can add to give it more flavor. Thyme nd pepper is a great way to season potato soup. Alternatively, add some parsley, but choose parsley or thyme instead of both. Add a bit more to the soup with some Worcestershire sauce. To finish the soup, add bacon bits or chopped green onions. If you’re up for some heat, add jalapenos. For milder spiciness, boil one chopped jalapeno in your soup. To make it spicier, saute the jalapeno before adding.

Conclusion for “Easy 3 Ingredient Potato Soup Recipe – Dairy Free, No Cream”


You’ve got the details on the easiest dairy free potato soup we could possibly create, and with so much potential to make it your own. Finding recipes that are easy, delicious, and versatile saves us time, and allows us to cook with what we have on hand.

Potatoes, onions, and broth all keep well, so this recipe can be made on those nights when you don’t know what to make but want something easy and cozy. Not to mention it’s easy on the budget.

This soup proves that you don’t need a long list of complicated ingredients to create something warm and comforting. Cooking is only as complicated as we make it, and this easy 3 ingredient potato soup recipe is a go-to every soup season for a reason. I hope you enjoy this recipe as much as my family does. Happy potato souping!

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