Creamy Dairy-Free Crock Pot Potato Soup

If you ask me, a good potato soup is pure comfort in a bowl.

This dairy-free crock pot version makes a hearty dinner that’s creamy and satisfying without any milk or cream. Tender potato cubes simmer all day with savory ham and chicken broth, while almond milk steps in to give you that rich, smooth texture you’re craving.

The slow cooker does most of the work for you, and a simple flour-and-margarine mixture at the end thickens everything up just right. Top it with crackers, cheese, and green onions for a little crunch and flavor.

It’s a filling meal that works for busy weeknights, perfect when you want something warming without spending hours in the kitchen.

What Kind of Potatoes Should I Use?

For crock pot potato soup, you’ve got a few good options to choose from. Russet potatoes are a popular choice because they break down nicely during the long cooking time, which helps thicken your soup naturally and gives it that creamy texture. Yukon Gold potatoes are another great option since they hold their shape a bit better while still getting tender, plus they add a buttery flavor to the soup. Red potatoes work too if that’s what you have on hand, though they’ll stay firmer and give you more distinct potato chunks in your finished soup. Whichever type you pick, just make sure to cut them into similar-sized pieces so they cook evenly in the crock pot.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Almond milk: You can use other dairy-free milk options like oat milk, cashew milk, or coconut milk. Just keep in mind that coconut milk will add a slight coconut flavor to your soup.
• Potatoes: Russet potatoes work great here, but you can also use Yukon golds for a creamier texture or red potatoes if that’s what you have on hand. Just keep the peel on or off based on your preference.
• Ham: No ham? Try using cooked bacon, turkey, or even leftover rotisserie chicken. For a vegetarian version, skip the meat entirely and use vegetable broth instead of chicken broth.
• Chicken broth: Vegetable broth works perfectly if you want to keep things vegetarian or just prefer the taste. The soup will still be plenty flavorful.
• Margarine: You can swap this with any dairy-free butter substitute or use olive oil instead. If using oil, you might need slightly less – start with 3 tablespoons.
• Flour: For a gluten-free option, use cornstarch (about 3 tablespoons mixed with cold water) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato soup is adding the flour mixture too early, which can cause it to break down and lose its thickening power – always wait until the last hour of cooking to stir it in.

Another common issue is cutting your potatoes into uneven chunks, leading to some pieces turning mushy while others stay hard, so aim for uniform 1-inch cubes for consistent cooking.

When making your flour and margarine roux, rushing this step or not whisking constantly can result in lumps throughout your soup – take your time and stir continuously for those 2-3 minutes until smooth.

Finally, resist the urge to skip the resting time after adding the thickener, as giving it at least 15 minutes allows the flavors to blend and the soup to reach the perfect creamy consistency.

What to Serve With Potato Soup?

This hearty potato soup is filling on its own, but I love serving it with some warm dinner rolls or cornbread for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds some freshness to your meal. If you want to make it more of a complete dinner, try adding some roasted broccoli or green beans on the side. You could also top the soup with some crispy bacon bits, shredded cheese, or chopped green onions to make it feel even more like a loaded baked potato experience.

Storage Instructions

Store: This potato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day after everything has had time to meld together. Just give it a good stir before serving since it might thicken up a bit as it sits.

Freeze: You can freeze this soup for up to 3 months, though the potatoes might change texture slightly when thawed. Let it cool completely first, then store in freezer-safe containers leaving a bit of room at the top for expansion.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. If it’s too thick after storing, just add a splash of chicken broth or almond milk to thin it out. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 60-70 g
• Fat: 35-45 g
• Carbohydrates: 285-310 g

Ingredients

For the soup base:

• 9 potatoes (peeled and cut into 1/2-inch cubes)
• 7 cups chicken broth (I prefer Swanson Natural Goodness)
• 2 tbsp dried onions
• 1 1/2 cups ham (diced into 1/4-inch pieces)
• 1 tsp pepper
• 1/2 tsp garlic powder

For the thickener:

• 1/2 cup flour (I always use King Arthur all-purpose)
• 1/3 cup margarine
• 1 1/4 cups almond milk (unsweetened gives the best savory results)

For serving:

• crackers
• cheese
• green onions

Step 1: Prepare Potatoes and Build the Soup Base

• 9 potatoes, peeled and cut into 1/2-inch cubes
• 7 cups chicken broth
• 2 tbsp dried onions
• 1 1/2 cups ham, diced into 1/4-inch pieces
• 1 tsp pepper
• 1/2 tsp garlic powder

Peel and cut the potatoes into 1/2-inch cubes, keeping them relatively uniform so they cook evenly.

Add the cubed potatoes, chicken broth, dried onions, diced ham, pepper, and garlic powder to your crock pot and stir to combine.

Cook on low for 7 hours or on high for 4 hours until the potatoes are completely tender and easily break apart with a spoon.

I like to check the potatoes around the halfway point to ensure even cooking, though you don’t need to stir.

Step 2: Create the Thickening Roux

• 1/3 cup margarine
• 1/2 cup flour

In the last 15-20 minutes of cooking time, melt the margarine in a small saucepan over medium heat.

Once melted and foamy, add the flour and whisk constantly for 1-2 minutes to create a smooth paste (roux).

This cooking step is important because it removes the raw flour taste and helps the mixture thicken the soup more effectively.

Step 3: Build and Incorporate the Creamy Thickener

• roux from Step 2
• 1 1/4 cups almond milk, unsweetened

Slowly pour the almond milk into the roux while whisking continuously to prevent lumps from forming.

Continue cooking and stirring for 2-3 minutes until the mixture thickens to a light gravy-like consistency.

I prefer unsweetened almond milk here because it won’t add unwanted sweetness and keeps the savory flavor profile intact.

Step 4: Finish the Soup and Reach Final Consistency

• cooked potato soup base from Step 1
• thickened almond milk mixture from Step 3

Pour the thickened almond milk mixture into the slow cooker with the cooked potatoes and ham, stirring well to distribute evenly throughout the soup.

Cook on low for 15 to 60 minutes—the longer time will allow the flavors to blend more fully, but even 15 minutes will give you a creamy, well-thickened soup.

The exact timing depends on how thick you prefer your soup and how well your slow cooker maintains heat.

Step 5: Serve and Garnish

• crackers
• cheese
• green onions

Ladle the hot soup into bowls and serve with your choice of toppings.

Crackers add a nice textural contrast, while green onions provide fresh flavor and a pop of color.

Creamy Dairy-Free Crock Pot Potato Soup

Delicious Creamy Dairy-Free Crock Pot Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 52 minutes mins

Servings 8 servings

Calories 1750 kcal

Ingredients

  

For the soup base::

• 9 potatoes (peeled and cut into 1/2-inch cubes)
• 7 cups chicken broth (I prefer Swanson Natural Goodness)
• 2 tbsp dried onions
• 1 1/2 cups ham (diced into 1/4-inch pieces)
• 1 tsp pepper
• 1/2 tsp garlic powder

For the thickener::

• 1/2 cup flour (I always use King Arthur all-purpose)
• 1/3 cup margarine
• 1 1/4 cups almond milk (unsweetened gives the best savory results)

For serving::

• crackers
• cheese
• green onions

Instructions

 

• Peel and cut the potatoes into 1/2-inch cubes, keeping them relatively uniform so they cook evenly. Add the cubed potatoes, chicken broth, dried onions, diced ham, pepper, and garlic powder to your crock pot and stir to combine. Cook on low for 7 hours or on high for 4 hours until the potatoes are completely tender and easily break apart with a spoon. I like to check the potatoes around the halfway point to ensure even cooking, though you don't need to stir.
• In the last 15-20 minutes of cooking time, melt the margarine in a small saucepan over medium heat. Once melted and foamy, add the flour and whisk constantly for 1-2 minutes to create a smooth paste (roux). This cooking step is important because it removes the raw flour taste and helps the mixture thicken the soup more effectively.
• Slowly pour the almond milk into the roux while whisking continuously to prevent lumps from forming. Continue cooking and stirring for 2-3 minutes until the mixture thickens to a light gravy-like consistency. I prefer unsweetened almond milk here because it won't add unwanted sweetness and keeps the savory flavor profile intact.
• Pour the thickened almond milk mixture into the slow cooker with the cooked potatoes and ham, stirring well to distribute evenly throughout the soup. Cook on low for 15 to 60 minutes—the longer time will allow the flavors to blend more fully, but even 15 minutes will give you a creamy, well-thickened soup. The exact timing depends on how thick you prefer your soup and how well your slow cooker maintains heat.
• Ladle the hot soup into bowls and serve with your choice of toppings. Crackers add a nice textural contrast, while green onions provide fresh flavor and a pop of color.