Dairy Free Potato Soup With Almond Milk. Add the potatoes, broth (save 1/2 cup for later), milk and the remaining salt to the pot. Remove potatoes from the oven, split in half and cool slightly.
Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer. Bring the soup to a boil, and then reduce the heat to a simmer. Preheat the oven to 450° with rack in center.
Lightly crush the potatoes with potato masher or fork (don't over mash).
Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Preheat the oven to 450° with rack in center. To make this potato soup recipe, simply: You can also freeze this for up to 3 months.
