Low-Lactose Dairy Loaded Potato Soup for Cold Days

This low-lactose dairy cozy winter soup is rich, creamy, and packed with flavor, all without the lactose discomfort. Made with lactose-free milk, tender gold potatoes, savory herbs, and melty cheddar, it delivers classic loaded potato soup comfort in a digestion-friendly way.

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PREP TIME: 20 minutes

COOK TIME: 35 minutes

SERVINGS: 6-8

TOTAL TIME: 55 minutes

Ingredients

3 tablespoons butter, unsalted

1 yellow onion, diced

2 tablespoons garlic, minced

⅓ cup all-purpose flour

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried thyme

2 pounds gold potatoes, peeled and quartered

2 carrots, peeled and chopped

1½ cups lactose-free milk

1 cup cheddar cheese, shredded

3 cups low-sodium chicken broth

Toppings:

6 strips of bacon, cooked or store-bought bacon crumbles

Green onions, sliced

Additional shredded cheddar cheese

Notes

Source of recipe: Katharine Rosenthal, RDN

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Instructions for Low-Lactose Dairy Loaded Potato Soup

1. Melt 3 tablespoons unsalted butter in a large pot over medium heat. Add the diced onion and sauté until soft, about 3–4 minutes. Stir in 2 tablespoons minced garlic and cook for 1 minute.

2. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.

3. Add the dried parsley, dill, and thyme, and stir to combine. Add the potatoes and chopped carrots. Pour the chicken broth and lactose-free milk. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.

4. Blend the soup until smooth using an immersion blender or leave slightly chunky if preferred. Stir in 1 cup shredded cheddar cheese until melted.

5. Serve topped with bacon, sliced green onions, and extra shredded cheddar cheese. Enjoy!