Potato Soup with Almond Milk?

echofm1

I have a potato soup recipe that I absolutely love to make. It's mainly potatoes, butter, and milk with polish sausage, some salt, and a lot of pepper and garlic powder. I want to make it, but recently I've moved away from having milk because I just can't drink it fast enough, and we don't have the freezer space to freeze a bunch of milk for later use. Instead I've been getting almond milk, and for most things it works really well.

So my question: Has anyone tried a potato soup recipe with almond milk? Did it taste mostly normal, or did you have to doctor it to hide the flavor of the almond milk? The kind I normally get is unsweetened vanilla, but I wouldn't say the vanilla flavor is particularly strong.

Note: I still fully intend to use butter in my recipe—about 1 stick for 6 servings of soup—as I have plenty of that. My switch from regular milk to almond milk was almost entirely because it lasts longer.

GingerLolita

I haven't personally tried it, but I'd recommend using the unsweetened non-vanilla if you decide to go with the almond milk, as that's what may affect the flavor.

craigheon

I haven't personally tried it, but I'd recommend using the unsweetened non-vanilla if you decide to go with the almond milk, as that's what may affect the flavor.

I also have not tried it for something like this, but I agree with the above poster. Get the unsweetened original flavor. I think the vanilla would throw things off. It's just enough flavor to make it weird tasting, I'm sure.

MicheleWE

You could just use canned condensed or evaporated milk. I have a potato soup recipe that uses it so I know it works well. You wouldn't have to worry about having excess milk to store and it is pretty cheap.

Allyvegan

Unsweetened original would work very well. My favorite potato soup that I make uses vegetarian "chicken" base broth for most of the liquid, then cashew cream mixed in near the end. (soak about 1/4 cup raw cashew pieces in water for a few hours, drain, and blend cashews with about 1/2 cup water until smooth)

LoupGarouTFTs

I would think you'd have to doctor it some, since both almond milk and coconut milk seem to impart their flavors to whatever you're making.

echofm1

You could just use canned condensed or evaporated milk. I have a potato soup recipe that uses it so I know it works well. You wouldn't have to worry about having excess milk to store and it is pretty cheap.

That's a good idea! I never think about using that, but we have both in our cupboard for baking.

Thanks everyone for the tips At some point I'll try the unsweetened original too. We've used the unsweetened vanilla while making mashed potatoes before and no one noticed a difference. However, I've noticed I don't need as much sweetener when I use the unsweetened vanilla almond milk in my cereal, so I'm not sure how much the flavor would be affected by the vanilla.