Loaded Baked Potato Soup is one of Brandon’s favorites, but my stomach can’t handle the dairy. During the winter months I love coming up with new soup recipes for the the crockpot. I came up with a Dairy Free Loaded Baked Potato Soup recipe in the crockpot my whole family loved.
Instead of half and half or milk, I cooked the potatoes in chicken stock for 6 hours and then added a mixture of almond milk and flour. The end result is a chunky rustic soup with a creamy texture so good you won’t miss the dairy.
6 slices bacon – cooked and crumbled
3-4 large potatoes – washed, peeled, cubed (bite size)
2 large carrots – washed, peeled, diced
3 celery stalks – washed, diced
1 large onion – diced
4 cups broth (chicken or vegetable)
1 cup dairy free milk
2 tablespoons flour
Cook the bacon in a skillet according to directions on package. Place on a paper towel lined paper to remove excess grease.
Chop your vegetables – onions, carrots, and celery. Cook the vegetables in the bacon grease until the onions are soft.
Add potatoes and bacon to crockpot. Top with cooked vegetables. Cover with 4 cups broth and stir.
Cook on high for 6 hours. Combine milk and flour in a bowl – stir until flour is completely absorbed and not chunky. Once the potatoes are soft, stir in the milk/flour mixture. Cook for 1 more hour or until creamy.
This Dairy Free Loaded Baked Potato Soup can be made with real milk – just use that in place of the flour. An added bonus: top your soup with some cheese, sour cream, chives and crumbled bacon!