To make a dairy-free cream of potato soup, swap your favorite non-dairy cream cheese for the cream cheese and use a non-dairy milk of choice for the half-and-half.
Sauté the onions and celery in butter until tender, then stir in the garlic.
Stir in the potatoes, season with salt and pepper, cover with the broth, and add the aromatics.
Stir in the cream cheese and pour in the half-and-half.
Use an immersion blender or blender to blend half of the soup until it’s thick and creamy, reserving half of the potatoes to stir back in.
Serve the soup hot, and top portions with crumbled bacon, shredded cheddar cheese, and green onions.
You know you do! Swipe up to get them.