This gluten-free potato soup is smooth and creamy, perfect for warming you up on chilly days. With tender potatoes and tasty veggies, it’s both comforting and satisfying!
I love how easy this soup is to whip up. Just toss everything in the pot and let it simmer. You’ll have a bowl of deliciousness in no time. What’s better than that? 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: These are great for their starchy texture, making the soup creamy. If you prefer a different flavor, try Yukon Golds or even sweet potatoes for a twist.
Onion: A medium onion adds excellent depth. Red onions can be mild and sweet or shallots for a more delicate flavor. Personally, I enjoy using sweet onions!
Bacon: For those who want to keep it vegetarian, you can simply omit the bacon or swap it for crispy chickpeas for crunch. Smoked paprika can also bring a nice smoky flavor!
Milk or Heavy Cream: Whole milk adds creaminess while keeping it lighter. If you want it dairy-free, use almond or coconut milk, but be cautious of flavors.
Cheddar Cheese: I love sharp cheddar for its bold taste, but you can also use Monterey Jack or even dairy-free cheese alternatives if needed!
How Do I Get My Soup Extra Creamy?
For a truly creamy potato soup, blending is key! Here’s how to do it effectively:
- After cooking the potatoes until soft, allow the mixture to cool slightly before blending.
- Use an immersion blender directly in the pot for convenience or transfer to a countertop blender in batches, being careful not to overfill.
- Blend until smooth; for extra creaminess, mix in a bit more milk or cream at this stage for the desired consistency.
Lastly, don’t skip the seasonings – they enhance the soup’s flavor wonderfully!
How to Make Delicious Gluten-Free Potato Soup
Ingredients You’ll Need:
For The Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups gluten-free chicken or vegetable broth
- 1 cup milk or heavy cream
- 4 slices of bacon, cooked and crumbled (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped kale or parsley
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Red pepper flakes (optional for garnish)
How Much Time Will You Need?
This gluten-free potato soup takes about 10 minutes of prep time and roughly 30 minutes of cooking time. So, in about 40 minutes, you can have a warm and hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
2. Cook the Potatoes:
Next, add the diced potatoes to the pot and pour in the gluten-free broth. Stir everything together, then bring it to a boil. After it starts boiling, reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender when poked with a fork.
3. Blend It Up:
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer half or all of the soup to a regular blender, blend it, and then return it to the pot. Just be careful with the hot liquid!
4. Add Creaminess:
Stir in your choice of milk or heavy cream. Add salt and pepper to taste. Heat the soup gently for a few minutes until it’s warmed through, but don’t let it boil.
5. Serve and Enjoy:
Ladle the soup into bowls. Top it off with shredded cheddar cheese, crumbled bacon, and a sprinkle of chopped kale or parsley. If you like a little heat, add a pinch of red pepper flakes on top.
6. Pair It Up:
Serve your comforting gluten-free potato soup hot, paired with some delicious gluten-free bread or crispy crackers on the side. Enjoy every warm and creamy bite!
Now you’re all set to enjoy your cozy and creamy gluten-free potato soup. Bon Appétit!
Can I Use Other Types of Potatoes?
Yes, you can use Yukon Gold potatoes for a slightly sweeter flavor and creamy texture. Sweet potatoes also work for a unique twist on classic potato soup!
Can I Make This Recipe Dairy-Free?
Absolutely! Simply substitute the milk or heavy cream with almond milk, coconut milk, or any other dairy-free alternative to keep it creamy without the dairy.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally until heated through.
Can I Freeze This Soup?
Yes! Freeze the soup in an airtight container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat on the stove, adding a little extra broth or milk if needed for creaminess.