Use this dairy-free condensed cream of potato soup as a 1:1 substitute for the classic Campbell’s cream of potato soup! It adds a thickening base to soups, stews, casseroles, and helps create a super creamy sauce. It’s easy to make in your Vitamix with simple ingredients. You can even freeze it for later! Naturally dairy-free, vegan, gluten-free, and oil-free.
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We love our vegan condensed cream soups around here – especially during the colder months! And we have veganized quite a few different types of condensed creamy soup recipes lately!
These condensed soups are the key to veganizing so many of our, and your, favorite cozy casseroles, soups, and crockpot wonders. So, I’m pumped up to expand on that series today with this Dairy Free Condensed Cream of Potato soup recipe!
Using our other vegan condensed soup recipes as a framework, it was easy enough to come up with this “Cream of Potato” version. And it is AWESOME…if I do say so myself.
It’s a spot-on match and a great substitute for the classic Campbell’s version but made in your own home without any butter, flour, or cream! It may sound a little surprising, but take my hand and trust. Once you make this dairy free option, you’ll be a believer too.
Why We Love This Cream of Potato Substitute
- It can be used as a 1:1 condensed cream soup substitute for Campbell’s Condensed Cream of Potato Soup in all your favorite recipes!
- It’s made with shockingly healthy ingredients and simple methods right in your Vitamix or other heat-safe high-powered blender or food processor.
- The recipe is naturally vegan, gluten-free, dairy-free, and oil-free. It can easily be made nut-free as well!
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What is Cream of Potato Soup made of?
Traditional condensed cream of potato soup from Campbell’s is made with cream, flour, potatoes, and butter. A lot of potato soup recipes also use whole milk, heavy cream and butter. Our vegan version is a fantastic dairy-free option.
For our cream of potato substitute, you’ll need:
- Russet potatoes – peeled and diced to small chunks of potato
- Dry red lentils – These help give us that thick, almost gelatinous “Cream of.. Soup” consistency that is pure magic.
- Raw cashews – These add incredible creaminess and fat to our condensed soup. See substitution options for nut-free options!
- Dehydrated onion
- Garlic powder
- Sea salt
- Celery salt
- Water – Or you can sub some vegetable broth for an extra boost of flavor
If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!
For the cashews: A good substitute for the cashews would be sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender.
For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. We have not tried this though.
For the dehydrated onion: You can sub onion powder for the dehydrated onion. The ratio of dehydrated onion pieces to onion powder is usually about 3:1. So for this recipe, instead of 1 tablespoon dehydrated onion, use 1 teaspoon onion powder. For fresh onion, you would use about 1/4 – 1/3 cup. But this will also leak onion juices and excess liquid as it bakes, so your casserole might have a stronger onion flavor than you might like.
I find russet potatoes the best potatoes for this recipe because of their high starch content. You could get away with potatoes of a similar starchiness like Idaho or Yukon Gold potatoes as the best substitute. I would tend to avoid waxy potatoes like red potatoes or fingerling potatoes. That’s not to say they can’t be used, they’re just not as starchy.
You can also try canned potatoes here. Although they’re usually not as starchy either and you may have to reduce the water you use. We have not yet tried canned potatoes for this recipe. If you do, we’d love to hear how it turns out!
How to Make Dairy and Gluten Free Condensed Cream of Potato Soup
It is so easy to make this soup. You’ll need a medium saucepan, rubber spatula, and a heat-safe high-powered blender. We use Vitamix! For more info on heat-safe blenders, check out our Blender Soup Guide!
Step 1: Simmer
Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a full rolling boil.
Note: The pot will boil up fast. Keep a close eye on it, and when the mixture is boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes.
Step 2: Blend
Then, starting at a low speed and slowly increasing to high, blend on high for about 1 full minute until the soup has a smooth texture and is creamy.
Step 3: Jar
Immediately pour this mixture into 4 (8-oz) mason jars and cover with canning lids. Let them cool on the counter like this completely.
When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already) and place in the fridge for at least an hour to continue thickening. For best results, let it set overnight!
How to Use Condensed Cream of Potato Soup Substitute
Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Potato soup in all your favorite recipes. You can also rehydrate it to make a quick and easy potato soup that’s perfect for drinking out of a hot mug on a cold day!
Recipes Using Condensed Cream of Potato Soup
- Dairy Free Hashbrown Casserole
- Creamy Dijon Zucchini Casserole
- Use it for a thicker soup topped with vegan cheddar cheese and green onions. Add some vegan crispy bacon bits and you have an easy loaded potato soup!
How to Store Vegan Condensed Soup Substitutes
Fridge: Once cooled, store the jars of potato soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup.
Freezer: You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1 1/2 – 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this. Also, let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Cream of Potato FAQ
Is Campbell’s Cream of Potato Soup vegetarian?
Campbell’s Cream of Potato is vegetarian, but it contains multiple forms of dairy and is not vegan. The best part of our condensed creamy potato soup recipe is that it’s vegetarian AND vegan friendly!
Is Campbell’s Cream of Potato Soup gluten-free?
Campbell’s Cream of Potato contains wheat flour and is not gluten free, but ours is.
Is Campbell’s Cream of Potato Soup vegan?
Campbell’s Cream of Potato contains cream, whey, and butter and is not suitable for vegans. Our recipe contains no animal products at all (the best kind!) and is a great option for vegans.
More Vegan Condensed Soup Recipes
- Vegan Condensed Cream of Chicken Soup
- Condensed Dairy Free Cream of Mushroom Soup
- Vegan Condensed Cheddar Soup Substitute
- Learn more about how to use this method to make your own condensed soup subs in our Condensed Soup Substitutes Guide!
I have a feeling this vegan condensed cream of potato soup is going to be a big hit in your kitchen. Check out some of the recipes listed in the How to Use section above for some of our favorite ways for how to use it. But, we can’t wait to hear what you do with it too!
Be sure to let us know by leaving a star rating and review below. It really helps more people find our recipes, and we just love celebrating your kitchen wins with you!
- Simmer: Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a full rolling boil. It will boil up fast, so keep a close eye on it. When the mixture is boiling, turn the heat to low, stir, replace the cover, and let it simmer for 10 minutes.
- Blend: Carefully transfer the mixture into your Vitamix or another high-powered blender and pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy.
- Set: Immediately pour the mixture into 4 (8-oz) mason jars and cover with canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening.
- To use: Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Potato soup in all your favorite recipes. You can also rehydrate it with some vegan chicken broth and drink it out of a mug on a cold day!
- To store: Store the jars of potato soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup. See notes for freezing.
How to Freeze: You can freeze this soup for up to 8 weeks, but we suggest using 12-oz. jars if you’re freezing them, leaving 1 1/2 - 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this. Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Nut-Free: A good substitute for the cashews would be sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender.
Serving Size:1 jar
Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 924mgCarbohydrates: 31gFiber: 4gSugar: 2gProtein: 9g
Nutrition information is automatically calculated and may not always be accurate.