Soups & Stews > Gluten-Free Soups & Stews > Naturally Gluten-Free Soups > Potato Soup (GF)

Creamy Gluten-Free Potato Soup

Enjoy a comforting and creamy potato soup that's naturally gluten-free. This recipe uses simple ingredients and delivers a rich, flavorful experience without any gluten-containing thickeners.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 2 lbs Russet Potatoes
  • 1 Yellow Onion
  • 2 Celery Stalks
  • 4 cloves Garlic
  • 6 cups Chicken Broth (Gluten-Free)
  • 1 cup Heavy Cream
  • 4 tablespoons Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Chives (for garnish)
  • 4 tablespoons Bacon Bits (optional, gluten-free)

Prepare the Vegetables

Wash, peel, and dice the potatoes into roughly 1-inch cubes. Dice the onion and celery. Mince the garlic.

Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Potatoes and Broth

Add the diced potatoes to the pot. Pour in the chicken broth, ensuring the potatoes are covered. Add salt and pepper.

Simmer Until Tender

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.

Blend the Soup

Carefully transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids to avoid splattering. If using a regular blender, vent the lid to prevent pressure buildup.

Finish and Serve

Return the blended soup to the pot. Stir in the heavy cream and heat gently over low heat. Do not boil. Taste and adjust seasonings as needed. Serve hot, garnished with fresh chives and optional gluten-free bacon bits.

Nutrition Facts Estimated per 100g of product

Note: Values are approximate and can vary based on specific ingredients used.
Calories: 80-100 kcal
Protein: 2-3g
Fat: 5-7g
Carbohydrates: 8-10g

Other Considerations for Nutrition

For a lighter version, substitute half-and-half for heavy cream. Be mindful of sodium content in the chicken broth; use low-sodium broth to control salt intake.

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FAQ

  • Can I use a different type of potato?

    Yes, Yukon Gold potatoes also work well and provide a naturally creamy texture. Avoid waxy potatoes like red potatoes, as they don't break down as easily.
  • Can I make this soup vegan?

    Yes, substitute the butter with olive oil or vegan butter, use vegetable broth instead of chicken broth, and replace the heavy cream with cashew cream or full-fat coconut milk for a similar creamy texture.
  • How long does the soup last in the refrigerator?

    The soup can be stored in an airtight container in the refrigerator for up to 3-4 days.