This creamy gluten-free potato soup is so comforting and warm, perfect for chilly days. It’s made with tender potatoes, onions, and a touch of cream to make it extra dreamy!
Honestly, there’s nothing better than a big bowl of this soup cozying up on the couch. I love adding some crispy bacon and cheese on top—it’s like a warm hug in a bowl! 😄
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes. They have a creamy texture when cooked. If you’re looking for a lower-carb option, cauliflower can be a great substitute, giving you a different but tasty result.
Broth: You can pick gluten-free chicken or vegetable broth based on your preference. If you’re vegetarian or vegan, vegetable broth is the way to go. Homemade broth can add an amazing flavor, too!
Cream: Heavy cream gives a rich texture, but you can swap it with coconut cream for a dairy-free option. I find the coconut adds a lovely flavor, perfect for a comforting twist!
Bacon: If you want to keep it meat-free, skip the bacon or use a plant-based bacon alternative. You can also add sautéed mushrooms for a nice depth of flavor.
How Do I Get the Right Texture in My Soup?
Achieving that perfect creamy yet chunky texture is key in potato soup! Here’s how you can master it:
- Cook onions and celery well until soft; this builds a flavorful base.
- When boiling your potatoes, you want them tender but not falling apart. Aim for 15-20 minutes depending on their size.
- Use an immersion blender for a quick blend—it’s easier and keeps part of the potato chunks. If using a blender, blend only half to keep some texture.
- Always add cream at the end and avoid boiling it after. This keeps it silky smooth!
With these tips, your soup will have a deliciously creamy consistency that’s just right!
Gluten-Free Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 4 cups gluten-free chicken or vegetable broth
- 1 cup heavy cream or coconut cream (for dairy-free option)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried rosemary or fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
Optional Ingredients:
- 4 slices gluten-free bacon, cooked and crumbled
- 1/2 cup gluten-free croutons
- Fresh chives or green onions, chopped for garnish
How Much Time Will You Need?
This gluten-free potato soup takes about 10 minutes to prepare and around 25 minutes to cook, so you’re looking at about 35 minutes total. It’s a quick and easy dish that’s perfect for a comforting meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions, garlic, and celery. Cook these for about 5 minutes or until they soften and become translucent. This step creates a fantastic flavor base for your soup!
2. Add the Potatoes:
Next, it’s time to add the diced potatoes to the pot. Stir everything together so the potatoes mix well with the onions and celery. Trust me, this will make every spoonful delicious!
3. Simmer Away:
Pour in the gluten-free chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. Cook until the potatoes are tender, which should take about 15-20 minutes. You can test them by piercing with a fork—they should be soft but not mushy.
4. Blend for Creaminess:
Use an immersion blender to partially blend the soup. This way, you’ll still have some potato chunks for texture! If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and return it to the pot. This adds a lovely creamy consistency!
5. Add Cream and Seasoning:
Now, stir in the heavy cream or coconut cream, along with the rosemary, salt, and pepper. Heat gently until everything is warmed through, but make sure not to boil the soup again—the cream will stay nice and smooth that way.
6. Adjust and Serve:
Before serving, taste your soup and adjust the seasoning as needed. Then, ladle the soup into bowls and top with optional crumbled bacon, gluten-free croutons, and a sprinkle of fresh chives or green onions. Enjoy your comforting, creamy gluten-free potato soup!
Can I Make This Soup Dairy-Free?
Absolutely! Just use coconut cream instead of heavy cream, and you’ll achieve a creamy texture without dairy. The coconut flavor complements the potatoes nicely!
Can I Use Different Vegetables?
Yes! Feel free to add or substitute with vegetables like carrots, leeks, or even spinach for added nutrition and flavor. Just make sure to adjust the cooking time for any harder veggies!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave. If the soup thickens, stir in a little extra broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently.
