Gluten Free Creamy Potato Soup
Warm, comforting, and irresistibly creamy, this Gluten Free Creamy Potato Soup is a hearty dish perfect for cozy evenings or meal prep for the week ahead. Made with tender potatoes, fragrant sautéed onions, and a velvety blend of gluten-free broth, milk, and cream, this soup offers a rich and satisfying flavor that's both gluten-free and easily adaptable for dairy-free diets. With a quick 15-minute prep time and a luxurious, silky texture achieved using an immersion blender, it’s a fuss-free recipe that feels indulgent yet simple. Elevate your bowl with optional garnishes like crispy bacon, shredded cheddar, or a sprinkle of fresh thyme to add an extra layer of flavor and flair. Ideal for those seeking comfort food without gluten, this potato soup is an easy, nourishing option the whole family will love.
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Recipe Information
Ingredients
- 6 medium potatoes
- 3 tablespoons unsalted butter
- 1 large yellow onion
- 3 pieces garlic cloves
- 4 cups gluten-free chicken or vegetable broth
- 2 cups milk (or dairy-free alternative)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
- 2 slices chopped cooked bacon (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes, approximately 1-inch in size. Set aside.
Finely dice the yellow onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the cubed potatoes and the gluten-free chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the milk, heavy cream, salt, and black pepper. Heat the soup over medium-low heat, stirring occasionally, until warmed through (about 5 minutes). Adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh thyme, chopped cooked bacon, shredded cheddar cheese, or any preferred toppings. Enjoy!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 51.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1449 mg | 111% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7850 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
