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!
- 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.
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!Print