Dairy-Free Potato Soup with Dill Oil

It’s fall, which means we’ll be eating a LOT of soups, stews, and chili in this house. Fall is probably my favorite season for its gorgeous leaves and snuggly-but-not-inhibiting clothes. I feel like potatoes are the definition of comfort food, so this dairy-free potato soup with dill oil is perfect for fall. It’s such a yummy option for those of us who don’t eat meat on Fridays (I’m looking at you, Catholics), but it’s also one that would be great with some sausage, bacon, or even ground beef added into it any other day of the week.

As much as I love comfort food, I feel like the vast majority of them have a lot of milk, cheese, etc. in them, none of which are safe for the most important boys in my life. Thankfully, pureed potatoes and cashew milk add the creaminess to this soup which makes it feel as indulgent as if I’d used the “real” stuff. It also cuts the calories significantly, and with the addition of kale and dill essential oil, it’s actually a healthy meal the whole family will love!

Not feeling the potato soup? Try this Instant Pot Zuppa Toscana instead for a lighter, spicier supper!

Dairy-Free Potato Soup with Dill Oil

1 T olive oil

1 sweet onion, chopped

2 cloves garlic, minced

2 stalks celery, chopped

1 large carrot, chopped

3 large potatoes, cubed

4 c vegetable broth

2 drops Dill Essential Oil (or 1 t dried dill)

2 t salt

1 t pepper

10 oz frozen corn

1 c cashew milk (or other milk of your choice, but I prefer cashew for its richness)

3 c kale, chopped

Optional: 1 lb. cooked sausage, 3 slices cooked and chopped bacon, or 1 lb. cooked ground beef

Instructions

1. In a large pot, saute the onion and garlic in the olive oil until soft.
2. Add in the celery and carrots until almost tender.
3. Once the veggies are cooked down a little, add the potatoes and allow to brown slightly.
4. Pour the vegetable broth, dill essential oil, salt, and pepper into the pot. Bring it to a boil and allow to cook until the potatoes are just done.
5. Remove 1/4 of the soup from the pot and blend until smooth.
6. Pour it back into the pot, along with the corn. Bring it back up to a boil until the corn is done.
7. Add the cashew milk to increase the creaminess factor, along with any meat you chose to use.
8. In your bowl, put the chopped kale and then pour the soup over it to soften it slightly before serving.

Subscribe to my blog for more great dairy-free-but-doesn’t-taste-like-it recipes!