Simply perfect. This creamy gluten-free potato soup is the best remedy for those chilly fall and winter nights. There is no flour in this recipe, the starchy potatoes provide ample thickness. This soup is easy to make with minimal ingredients!
When you are gluten-free because you have to be, sometimes you start to wonder why everyone puts flour in everything?! Potato soup is a prime example! Why add flour when potatoes release enough starch all on their own to make a thick and luscious soup?! And don't even get me started on canned soups. Take Campbells' for example, they all have wheat flour... like why?! Potato soup can easily be naturally gluten-free as well as thick and creamy!
All this flour talk leads me to this delicious homemade cream of potato soup, gluten and flour free of course! Which, I will add, is better than canned, better than Panera. So there really is no reason not to just make it yourself. You can make this comforting soup in under an hour, top it with your favorite fix-ins, and you're all set to snuggle up on the couch!
I know there are many potato soup recipes out there. I have made many potato soups myself over the years! Although, none were quite as good as this one. When I made this soup and sat down to have a bite, I thought to myself, "wow, this is simply perfect." Unprompted, my family commented on how good the soup was, too! I immediately wrote down everything I did and have been following this recipe ever since!
Why You'll Love This Soup
- Quick and easy to make, great for weeknight meals.
- So flavorful!
- Thick and creamy!
- Minimal, easy to find ingredients.
- More veggies than just potatoes.
- Better than Panera. Better than canned. Just better.
I love this soup because I most certainly always have these ingredients on hand. It's the perfect way to use up potatoes that are almost past their prime, the same goes for the celery or carrots, too!
- Potatoes: I use half Russets (baking potatoes) and half Yukon Gold. The Russets will break apart more while the Yukon Gold potatoes will hold their shape, resulting in a great combination of thickness with some chunks of potato left. You can omit the Yukon Gold and use just baking potatoes if you'd like.
- Carrot, celery, onion, garlic: these veggies add great flavor!
- Chicken or veggie broth: Use whichever you prefer!
Pro Tip! Always check the labels on store-bought stocks and broths! Surprisingly, they are not always gluten-free!
- Heavy Cream: If you want the creamiest cream of potato soup, use heavy cream. Otherwise, use milk or half & half but the soup will not be quite as rich.
- For dairy-free, you can sub canned full-fat coconut milk or your favorite neutral-flavored dairy-free milk. OR just omit it altogether! The soup is very thick and creamy all on its own.
Making the Soup
This soup could not be easier to make!
- Simply sauté the veggies until tender.
- Then add in the diced potatoes and chicken broth.
- Simmer until the potatoes are tender.
- Gently mash some of the potatoes to thicken the soup.
- Stir in the cream.
Now all that is left is to serve the soup with your favorite toppings! Our favorites are bacon, cheese, and chives... which makes it like loaded baked potato soup!
Yes, this soup thickens on its own without additional thickeners. Mash up some of the potatoes at the end to make it even thicker.
Cook this soup with the lid on or partially on. Allowing some liquid to evaporate while it cooks will result in an even thicker soup.
To make this soup ultra rich and creamy, use heavy cream. Using milk or half & half will result in a soup that is not quite as creamy.
You can refrigerate this soup and reheat it later. Heat it up in a microwave safe dish or on the stovetop. Add a bit of liquid (water or milk) if the soup becomes too thick after refrigeration.
More Gluten-free Soups!
Check out these other fall and winter soups, like classic gluten-free chicken noodle soup or better than Panera, gluten-free broccoli cheddar soup!
Gluten-free Potato Soup
- 2 tablespoons olive oil
- 1 yellow or sweet onion , diced
- 2 stalks celery , diced
- 2 carrots , diced
- 3 cloves garlic , minced
- 4 medium Russet potatoes (about 1 ½ pounds) , peeled and diced
- 4 medium Yukon Gold potatoes (about 1 ½ pounds) , peeled and diced
- 4 cups chicken or vegetable broth
- kosher salt and pepper , to taste
- ¼ - ½ cup heavy cream , or milk, half & half, or non-dairy alternative such as canned full-fat coconut milk
- shredded cheddar cheese
- crumbled bacon
- chives or green onions
- Heat olive oil in a large pot. Add diced onion, celery, and carrots. Season with a generous pinch of kosher salt and pepper. Sauté until tender, about 5 minutes.
- Add minced garlic and cook just until fragrant, about 30 seconds.
- Add potatoes to the pot along with the broth. Add another pinch of salt.
- Bring to a simmer. Cover and cook until the potatoes are tender, about 25-30 minutes.
- Leaving some chunks, gently mash some of the potatoes with a masher or the back of a wooden spoon to thicken the soup.
- Remove from heat and stir in the heavy cream. Taste and check for seasoning. Add more salt and pepper if needed.
- Serve with optional desired toppings, such as shredded cheddar cheese, crumbled bacon, and chives or green onion.