Dairy Free Potato Soup With Almond Milk. Remove to drain and then crumble. Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot.
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Add the potatoes, broth (save 1/2 cup for later), milk and the remaining salt to the pot. Thin out the soup by adding 1/2 a cup at a time. Remove potatoes from the oven, split in half and cool slightly.
Bring to a simmer and cook for.
Remove to drain and then crumble. Defrost the frozen mash in a refrigerator overnight before use. Bake directly on the rack for 1 hour and 15 minutes, or until tender all the way through when pierced with a skewer. Thaw overnight in the fridge.
