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Sometimes gluten-free cooking can be a little tricky, but when you know your ingredients it becomes pretty simple. For example, if you eat gluten-free you probably wonder why most potato soups call for flour as a thickening agent, when potatoes have enough starch on their own to thicken the soup. Luckily, you know better! 🙂
So let’s get to making this gluten-free potato soup!
INGREDIENTS
- Potatoes: In this recipe we’ll use half Yukon Gold potatoes and half Russet potatoes (baking potatoes). The difference between the two is that the Russets will break apart more while the Yukon Gold potatoes will hold their shape. What this means is that you get a mix between chunks of potato and some really creamy potatoes. You might be able to omit Yukon Gold potatoes. I have never tried it, but you can just use baking potatoes.
- Onion, celery, garlic and carrot: These are great for adding flavor.
- Veggie or chicken broth: Both work, use the one you prefer.
- Heavy Cream (optional): Heavy cream will make your potato soup to be super creamy. If you don’t need it quite so rich and creamy or you want to reduce the calories in the soup, you can use half & half or milk.
- If you’re looking for a dairy-free soup, you can substitute canned full-fat coconut milk or your favorite dairy-free milk. You can even skip it altogether as the soup is very thick and creamy all on its own.
DIRECTIONS
You’re about to discover how easy this soup is to make!
- Start by sautéing the veggies until they’re tender.
- Add in the chicken broth and diced potatoes.
- Simmer the soup until the potatoes are tender.
- Thicken the soup by gently mashing some of the potatoes.
- If you’re using cream, stir it in now.
After those few short steps, all that is left is to serve the soup with your favorite toppings! We’re big fans of bacon, cheese, and chives… which is why we think it’s like loaded baked potato soup!
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Gluten-Free Potato Soup
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
Simply perfect Gluten-free Potato Soup made with minimal ingredients. It is the perfect weekday dinner that will warm you up on cold winter evenings.
Ingredients
2 tablespoons olive oil
1 large sweet or yellow onion, diced
1 celery stalk, diced
2 carrot , diced
2.5 cloves of garlic, minced
4 medium Russet potatoes (about 1 ½ pounds), peeled and diced
4 medium Yukon Gold potatoes (about 1 ½ pounds), , peeled and diced
4 cups vegetable or chicken broth
salt and pepper (optional), to taste
¼ – ½ cup heavy cream (optional), or milk, half & half, or non-dairy alternative such as canned full-fat coconut milk
Toppings
cheddar cheese, shredded
bacon, crumbled
green onions or chives, chopped
Instructions
In a large pot, heat up the olive oil. Throw in the celery, diced onion, and carrots. Add salt and pepper to taste (optional). Sauté until tender, about 5 minutes.
Add in the minced garlic and cook until you start to smell the delicious garlic, about 30 seconds.
Add in the broth and potatoes. Add more salt at this point if you like.
Let the soup come to a simmer. Cover and cook until the potatoes are tender. This will take about 25-30 minutes.
Mash some of the potatoes with a masher (or the back of a wooden spoon or a large fork) to thicken the soup. You can mash all the potatoes for a totally creamy soup or leave some potato chunks for a combination of creamy and chunky.
Take the pot of the hot element and stir in the heavy cream. Taste to see if it’s seasoned enough. If more pepper or salt are needed, add them to taste.
The soup is done! Serve it with your favorite toppings and it’s ready to eat.
Notes
Leftovers can be refrigerated and reheated in the microwave or on the stovetop. Add a little milk or water it’s too thick after reheating.
Adding a bit of instant mashed potato flakes to this recipe will give it that extra thick, cheesy consistency. For those chilly winter nights, this soup is the perfect comfort food. This recipe has minimal ingredients and is easy to make too!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American
Keywords: potato soup
