5 Ways to Make Potato Soup Without Chicken Stock

Are you looking for a warm and comforting bowl of potato soup but want to skip the chicken stock? You're in for a treat because we're about to explore five delicious ways to craft your potato soup using alternative bases. Whether you're vegan, have dietary restrictions, or simply want to try something different, these methods will ensure your soup remains flavorful and hearty.

Use Vegetable Broth

Vegetable broth is a fantastic substitute for chicken stock. It’s not only easy to find, but you can also make it at home. Here’s how:

• Homemade Option: Gather carrots, onions, celery, garlic, leeks, and a variety of herbs like parsley or thyme. Simmer these ingredients in water for about an hour to extract the flavors.
• Store-Bought Option: Look for low-sodium vegetable broth to control the salt content in your soup.

Vegetable Broth Potato Soup Recipe

• 6-8 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream or coconut cream for creaminess

Steps:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking until the onions are translucent.
2. Add the potatoes and thyme, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer for about 20 minutes or until the potatoes are tender.
3. Use an immersion blender or transfer the soup in batches to a regular blender to achieve a smooth or chunky consistency based on your preference.
4. Return the soup to the pot, add cream, and season with salt and pepper. Stir well and heat through before serving.

🌿 Note: If you want to keep the soup vegan, opt for coconut cream instead of heavy cream.

Mushroom Broth

Mushroom broth adds an earthy flavor that can’t be rivaled, giving your potato soup a unique depth.

• Start with dried mushrooms or mushroom stems, along with some vegetables like onions and carrots. Simmer these in water with herbs like bay leaves and rosemary.

Mushroom Broth Potato Soup Recipe

• 8 large potatoes, diced
• 2 tablespoons butter or vegan butter
• 1 medium onion, diced
• 2 cups mushroom broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: sautéed mushrooms for garnish

Steps:

1. Melt butter in a pot over medium heat, add the onions, and sauté until translucent.
2. Add diced potatoes, pour in mushroom broth, and season with oregano, salt, and pepper. Bring to a simmer until potatoes are soft.
3. Use a potato masher or blend for desired texture. You can leave some chunks for texture or make it smooth.
4. Serve hot, garnished with sautéed mushrooms if desired.

🍄 Note: Mushrooms release a lot of water, so reduce the amount of broth accordingly if you’re using fresh mushrooms in the soup.

Soy Sauce

Soy sauce can add a umami-rich flavor to your potato soup, making it a suitable substitute for chicken stock’s savory qualities. Use it sparingly, however, as it can become overpowering:

• Basic Soy Sauce Substitute: Mix soy sauce with water at a ratio of roughly 1 tablespoon soy sauce to 1 cup of water. Adjust to taste.

Soy Sauce Potato Soup Recipe

• 5-6 medium potatoes, cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 4 cups water
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¹⁄₂ cup milk or cream (optional)

Steps:

1. Heat olive oil in a pot, add onion and garlic, and sauté until fragrant.
2. Add the potatoes, pour in the water mixed with soy sauce, and add paprika. Simmer until potatoes are tender.
3. Mash the potatoes roughly or blend for a creamier texture.
4. Stir in milk or cream if desired, season with salt and pepper, and serve.

👀 Note: Keep an eye on the saltiness. If using full sodium soy sauce, reduce the amount of additional salt you add.

Aquafaba

Believe it or not, aquafaba—the liquid from canned chickpeas—can lend an interesting texture and flavor to your potato soup:

• Use aquafaba in place of some of the water or stock, providing a unique richness without a heavy use of dairy.

Aquafaba Potato Soup Recipe

• 6 large potatoes, diced
• 1 can chickpeas (reserve the aquafaba, save chickpeas for another use)
• 1 tablespoon coconut oil
• 1 leek, finely chopped
• 2 cloves garlic, minced
• 4 cups water
• 1 cup aquafaba
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Croutons or toasted bread for garnish

Steps:

1. In a large pot, melt coconut oil, add leeks and garlic, and sauté until soft.
2. Add potatoes, water, and aquafaba. Bring to a simmer, stirring occasionally.
3. Once the potatoes are cooked, blend the soup to your preferred consistency.
4. Stir in turmeric, season with salt and pepper, and serve with a garnish of croutons or toasted bread.

🌱 Note: For an extra twist, reserve some chickpeas to add to the soup for additional texture.

Nutritional Yeast

Nutritional yeast is a popular vegan ingredient that adds a cheesy flavor and can enhance the umami of your potato soup:

• Instead of stock, add a few tablespoons of nutritional yeast for that savory element, then use water as the base liquid.

Nutritional Yeast Potato Soup Recipe

• 5-6 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 tablespoons nutritional yeast
• 5 cups water
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Steps:

1. Heat olive oil in a pot, add onion and garlic, and cook until onions are soft.
2. Add diced potatoes, nutritional yeast, water, smoked paprika, and garlic powder. Simmer until the potatoes are tender.
3. Blend the soup to desired consistency. Season with salt and pepper, and serve.

🧀 Note: Nutritional yeast can also be used as a garnish to sprinkle over the finished soup for extra cheesy flavor.

As you've seen, there are numerous ways to make potato soup without chicken stock, each method offering unique flavors and textures. Whether you're looking for a vegan option or just want to experiment with different tastes, these substitutes can elevate your potato soup game to a new level. The key is to balance the flavors, keeping in mind the taste profiles of each alternative ingredient. With these tips, you can enjoy a comforting bowl of potato soup any time, tailored to your dietary preferences or whims of culinary adventure.

Can I use any type of potatoes for these soups?

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Yes, you can use various types of potatoes, but for soups, starchy or all-purpose potatoes like Russet or Yukon Gold are often recommended for their ability to thicken the soup. However, if you prefer a chunkier soup, new potatoes or fingerlings can be a good choice as they hold their shape better during cooking.

How can I make these soups gluten-free?

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These recipes are already gluten-free if you omit any commercial soup bases that might contain wheat. Just ensure your soy sauce or other substitutes are gluten-free as well.

Can I add more protein to these soups?

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Absolutely. You can incorporate proteins like tofu, lentils, beans, or even chickpeas. Additionally, nutritional yeast can add a protein boost and a cheesy flavor.