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    Home » Recipes » Soup

    Gluten-free Potato Soup

    Published: Feb 4, 2021 · Updated: Feb 4, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Overhead view of a big pot of gluten-free potato soup.
    A bowl of creamy gluten-free potato soup topped with bacon, white cheddar cheese, and chives.

    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!

    Gluten-free potato soup in a cream bowl topped with chives and bacon next to a pot of the soup.

    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.

    If you love potatoes, check out these other potato recipes too! Like gluten-free hashbrown casserole, gluten-free au gratin potatoes, and gluten-free sweet potato casserole!

    Ingredients

    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, carrots, celery, garlic, broth, cream, and spices for potato soup.
    • 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 bouillon, 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!

    1. Simply sauté the veggies until tender.
    2. Then add in the diced potatoes and chicken broth.
    3. Simmer until the potatoes are tender.
    4. Gently mash some of the potatoes to thicken the soup.
    5. Stir in the cream.
    Sautéing the veggies, adding in the potatoes and broth, stirring 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!

    A bowl of creamy gluten-free potato soup topped with bacon, white cheddar cheese, and chives.

    FAQ

    Will potato soup thicken as it simmers?

    Yes, this soup thickens on its own without additional thickeners. Mash up some of the potatoes at the end to make it even thicker.

    Does soup thicken with lid on or off?

    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.

    How do you make soup creamier?

    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.

    Can I reheat potato soup?

    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!

    • Homemade Gluten-free Tomato Soup
    • Gluten-Free Broccoli Cheddar Soup
    • Gluten-Free Chicken Noodle Soup
    • Chipotle Chicken Chili
    Gluten-free potato soup in a cream bowl topped with chives and bacon next to a pot of the soup.

    Gluten-free Potato Soup

    Katie | Wheat by the Wayside
    Simply perfect Gluten-free Potato Soup made with minimal ingredients. A great weeknight meal for those cold wintry days.
    5 from 18 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course, Soup
    Diet Gluten Free
    Servings 10 ½ cup servings
    Calories 157 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 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

    Toppings

    • shredded cheddar cheese
    • crumbled bacon
    • chives or green onions

    Instructions
     

    • 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.

    Notes

    Refrigerate leftovers. Reheat in the microwave or on the stovetop. Add a splash of milk or water if needed.

    Nutrition

    Calories: 157kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 8mgSodium: 370mgPotassium: 801mgFiber: 3gSugar: 2gVitamin A: 2166IUVitamin C: 27mgCalcium: 40mgIron: 2mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Soup Recipes

    • Gluten-Free Tortellini Soup with Spinach: Easy 30-Minute Recipe
    • Gluten-Free Lemon Chicken Orzo Soup
    • Gluten-Free Chili with Beef and Beans

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    1. Kathy

      February 05, 2021 at 7:34 am

      5 stars
      We’ll be trying this soup next week. It looks delicious. Thanks for sharing.

      Reply
      • Katie | Wheat by the Wayside

        February 05, 2021 at 7:40 am

        Wonderful! 🙂

        Reply
    2. Amy

      February 05, 2021 at 7:35 am

      Is there a way to do this in the Instapot?

      Reply
      • Katie | Wheat by the Wayside

        February 05, 2021 at 7:40 am

        I haven’t tried this yet but I’m sure you could. The soup may be a little thinner though. I would sauté the veggies first on sauté mode. Add the broth & potatoes. The potatoes are pretty small so you could probably do 10-15 min? Let me know how it goes if you try it! Next time I make it I will try that too. 🙂

        Reply
    3. Jenna

      October 12, 2021 at 7:55 pm

      Great soup! For extra flavor fry up some bacon and put some of the grease into the soup!

      Reply
    4. Katie | Wheat by the Wayside

      October 28, 2021 at 8:36 pm

      Love this idea! You could also cook the bacon in the pan and then use that grease to sauté the veggies instead of olive oil.

      Reply
    5. Kathy

      November 03, 2021 at 2:42 pm

      Planning to make tonight, one question, what is the serving size for the nutritional values 🤔 ty😊

      Reply
      • Katie | Wheat by the Wayside

        November 27, 2021 at 9:24 am

        The serving was based on the entire recipe divided by 10 servings. If you need precise information, I would suggest using your own nutritional calculator. This website provides approximate nutrition information for convenience and as a courtesy only.

        Reply
        • Donna

          October 23, 2022 at 1:42 pm

          What was your approximate serving size?
          1cup? 1 1/2 cups? (Trying to determine if I need to double the recipe)
          Thank you😃

          Reply
          • Wendy

            December 24, 2022 at 3:12 pm

            I was wondering the same thing?
            Can you please tell us when you made this how many people did you serve before it was gone, example 4 people 2 servings each, 6 people with 2 servings left over?

            Reply
    6. Jaime

      September 28, 2022 at 1:59 pm

      5 stars
      Very delicious

      Reply
    7. Angela

      October 24, 2022 at 1:26 pm

      5 stars
      I’ve been craving potato soup. This recipe met my expectations: easy to make, hearty and tasty!
      *I only had russet potatoes. I used almond milk.

      Reply
      • Katie | Wheat by the Wayside

        October 28, 2022 at 9:18 pm

        So glad you enjoyed it! Glad to hear almond milk was good, too. Thanks for sharing!

        Reply
    8. Allyson

      November 14, 2022 at 7:33 pm

      So good i could sell it!! Very good.

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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