gluten free potato soup recipe

Written BySheba G Updated On
gluten free potato soup recipe
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The Best gluten free potato soup recipe

I’ve been making this gluten-free potato soup recipe for years, and it’s always a hit with my family. It’s a comforting, creamy soup that’s perfect for a chilly evening or a special occasion.

I love how the potatoes thicken the soup without adding any heavy cream or coconut milk. The best part is that it’s incredibly easy to make, requiring just a few ingredients and minimal prep time.

My kids adore it because it’s like a warm hug in a bowl. My husband raves about how it’s the perfect comfort food without feeling too heavy or greasy.

As for me, I appreciate how this recipe allows me to sneak in some extra veggies without compromising on flavor. The original recipe is from my grandmother, who learned it from her mother during the Great Depression.

It was passed down through generations as a way to stretch limited ingredients into a satisfying meal.

Gluten Free Potato Soup

Gluten Free Potato Soup

4.7 from 939 votes

A creamy and comforting potato soup made without any gluten-containing ingredients. This hearty soup is perfect for a cold day and is naturally thick and flavorful.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups gluten-free vegetable broth
2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup heavy cream or full-fat coconut milk for dairy-free
2 tablespoons chopped fresh chives for garnish

👨‍🍳Directions

1In a large pot over medium heat, warm the olive oil until shimmering.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the gluten-free vegetable broth and bring the mixture to a boil over high heat.
5Add the diced potatoes, salt, black pepper, and dried thyme to the boiling broth.
6Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
7Remove the pot from the heat.
8Using an immersion blender, blend the soup directly in the pot until smooth and creamy.
9If using a standard blender, carefully blend the soup in batches, filling the blender no more than halfway and venting the lid to allow steam to escape.
10Stir in the heavy cream or coconut milk until fully incorporated.
11Return the pot to low heat and warm the soup gently for 2 to 3 minutes, but do not let it boil.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Ladle the soup into bowls and garnish with chopped fresh chives.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Immersion blender or standard blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 900mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 6g

📝Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream. You can also add cooked bacon bits or shredded cheddar cheese as toppings if desired.

Watch Video Of How Gluten Free Potato Soup Works

This gluten-free potato soup recipe has become a staple in our household. It’s perfect for any occasion – whether we’re hosting friends over for dinner or just need something comforting on a Tuesday night.

One of my favorite things about this recipe is that it’s incredibly versatile; feel free to customize it with your favorite herbs or spices. When storing leftovers, be sure to let them cool completely before transferring them to an airtight container and refrigerating or freezing them as needed.

❓ Frequently Asked Questions About Gluten Free Potato Soup

Q: What type of potatoes are best for this recipe?

A: I recommend using Russet or Yukon Gold potatoes for their high starch content, which will give the soup its signature creamy texture.

Q: Can I substitute other vegetables instead of using only potatoes?

A: Yes, you can definitely mix in other vegetables like carrots, celery, or even kale to add more nutrients and flavor to the soup.

Q: How do I ensure the soup stays thick and not too watery?

A: To avoid a thin consistency, make sure to cook the potatoes until they’re very tender and then blend them with an immersion blender or transfer them to a blender until smooth.

Q: Can I make this soup ahead of time and refrigerate it?

A: Yes, you can prepare the soup up to 24 hours in advance and store it in an airtight container in the refrigerator. Simply reheat it when you’re ready to serve.

Q: What if I want to serve this soup at a dinner party? Can I freeze it beforehand?

A: Absolutely! You can freeze this soup for up to 3 months and thaw it when you’re ready to serve. Just be sure to label and date the container so you know how long it’s been stored.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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