This creamy gluten-free potato soup is warm and comforting! Made with tender potatoes, savory onions, and a splash of cream, it’s perfect for chilly days.
I love how easy it is to whip up! Just cook everything together, and in no time, you’ll have a bowl of deliciousness. Great for leftovers too—if there’s any left! 😉
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. If you’re looking for a lower-carb option, you can substitute with cauliflower for a lighter soup.
Broth: Gluten-free chicken or vegetable broth adds depth to the flavor. You can easily make your own at home or use powdered broth but check for gluten-free labels.
Milk or Cream: Regular milk gives great creaminess, but try unsweetened almond or oat milk for a non-dairy version. Coconut milk adds a distinct flavor if you’re feeling adventurous!
Bacon: If you’re avoiding meat, you can skip the bacon altogether or use crispy chickpeas for a crunchy topping instead. For a vegan option, use a plant-based bacon substitute.
How Do I Get the Perfect Creamy Texture?
The key to achieving a creamy potato soup is in the blending. An immersion blender is fantastic for this, allowing you to puree the soup directly in the pot without any mess. If using a regular blender, be sure to let the soup cool slightly to avoid hot splashes.
- Blend until smooth, but leave some chunks of potato for texture if you desire.
- Make sure to return the pureed soup to your pot to heat it through again.
- Adjust consistency by adding more broth or milk if it’s too thick—there’s no right or wrong here!
Gluten-Free Potato Soup
Ingredients You’ll Need:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups gluten-free chicken or vegetable broth
- 1 cup milk or cream (use dairy or a non-dairy alternative)
- 4 slices gluten-free bacon, chopped (optional for garnish)
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh rosemary, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or green onion for garnish (optional)
How Much Time Will You Need?
This delicious gluten-free potato soup will take about 15 minutes for preparation and 20-25 minutes for cooking, giving you a total of roughly 40-45 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and cook for about 4-5 minutes until it becomes soft and translucent. This will add a sweet flavor to your soup!
2. Add Garlic and Rosemary:
Now, add the minced garlic and chopped rosemary to the pot. Stir and cook for an additional minute until the mixture is fragrant. It should smell amazing at this point!
3. Cook the Potatoes:
Next, add the diced potatoes to the pot and pour in the gluten-free broth. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Prepare the Bacon (Optional):
While the potatoes are cooking, you can prepare the bacon in a separate small pan. Cook it until crispy, then drain on paper towels and set aside. This will add a lovely crunch when you serve the soup!
5. Blend the Soup:
Once the potatoes are soft, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender—just be cautious with the hot liquid!
6. Add Creaminess:
After blending, return the soup to the pot (if using a regular blender) and stir in the milk or cream. Heat through gently. Season with salt and freshly ground black pepper to taste, and make it just right for you!
7. Serve and Garnish:
Dish out the soup into bowls while it’s hot. Top each bowl with crispy bacon pieces, a sprinkle of fresh rosemary, and optionally some chopped chives or green onions for that extra flavor burst!
8. Enjoy!
Now grab a spoon and enjoy your warm, comforting bowl of gluten-free potato soup! Perfect for any day, especially when you need a little cozy comfort.
Can I Use Other Types of Potatoes?
Absolutely! While Russet or Yukon Gold potatoes work best for a creamy texture, you can experiment with red potatoes or even sweet potatoes. Just keep in mind that different types will alter the flavor and texture slightly!
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by substituting the milk or cream with a non-dairy alternative such as almond milk, coconut milk, or oat milk. Maintain the same quantity for a smooth consistency!
What If I Don’t Have an Immersion Blender?
No problem! If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just remember to let the soup cool for a few minutes to avoid splashes and ensure safety while blending.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, reheat gently on the stove or in the microwave, making sure to stir occasionally for even heating!