Instant Irish Cream of Potato Soup

A dairy-free cream of potato soup that gets its thick, velvety body from a clever trick: instant potato flakes whisked into the broth. No cream, no butter, no blender needed. Soy milk provides the creamy base while the potato flakes do the thickening.

Fresh dill is the star herb here, backed up by dried dill for deeper, more concentrated flavor. Using both forms gives the soup a layered herbal quality that dried alone can’t match. Diced carrots, onions, and fresh potatoes sauteed in the base add texture and substance so this feels like a proper hearty bowl, not just flavored potato water.

Whip the potato flakes in slowly and steadily. Dumping them all at once creates lumps that are tough to break up. A gentle, constant whisk as you sprinkle them in is the move.

Kitchen Tips

• Dice all your vegetables the same size so they cook evenly. Roughly ¼-inch cubes work well.
• White pepper gives a cleaner heat than black pepper and blends invisibly into the creamy broth.
• Taste before serving and adjust the bouillon. Different brands vary wildly in saltiness.
• For a silkier soup, blend half the batch and stir it back in. This keeps some chunky texture while smoothing the base.

Variations

• Use oat milk or coconut milk instead of soy for a different dairy-free flavor profile.
• Add corn kernels for sweetness and extra color.
• Stir in nutritional yeast for a cheesy, savory depth that keeps it vegan.