Go Back
+ servings

Potato Soup

Creamy Potato Soup made with an easy roux.  This hot soup is made with dairy-free ingredients and comes together in 45 minutes.
Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6


  • 5-6 medium russet potatoes, peeled and chopped
  • 1 medium white onion, chopped
  • 6 garlic cloves, minced
  • 6 tablespoons dairy-free unsalted butter
  • 6 tablespoons tapioca starch or all-purpose flour
  • 5 cups Silk® Original Almondmilk
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon ground mustard
  • 8 ounces vegan cheddar cheese shreds
  • 7 green onion stalks


  • Peel and quart potatoes.  Boil in large pot filled with water until tender. Drain potatoes then mash to desired consistency.
    In a large pot set over medium heat melt dairy-free butter. Add in chopped onions and garlic.  Cook about 5 minutes, stirring frequently. 
    Stir in starch/flour then whisk continuously; about 3 minutes.
    Carefully stir in Silk® Original Almondmilk a little at a time. Whisk well with each addition until gone.  
    Stir in salt, pepper, red pepper flakes. and ground mustard. 
    Cook soup for 10 minutes, stirring occasionally. 
    Whisk in mashed potatoes then stir to combe well.
    Stir in vegan cheese shreds and green onions.
    Serve in soup bowls.