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.
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! And for more soup inspo, check out my list of the ultimate gluten-free soups!
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: 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!
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- 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!
FAQ
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!
Recipe
Gluten-free Potato Soup (No Flour)
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
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Charlene says
Can this soup be made ahead and reheated in a crock pot or will it separate
Thanks
Katie Olesen says
It will reheat just fine!
Cathie says
Great soup! Needed an alternative to our old potato soup recipe. I had not yet found one my husband liked. He didn’t like this one either, he LOVED it! This will be my go to recipe from here on out! Thank you!
CHRISTINA LAFAUT says
meh
Holly says
Wonderful!!
Thanks for my new ‘go-to’ potato soup recipe!
Katie Olesen says
Great to hear you love the recipe!
Patty says
I made this soup for a lady at our church who had surgery, but who also needs a gluten free diet. It was absolutely delicious. I give the recipe a 10! I wouldn't change a thing. It also got rave reviews from the lady and her husband for whom I made it.
Barbara Porter says
Wish you had a cook book with Gluten Free recipes!
Katie Olesen says
Me too! Someday!
Allyson says
So good i could sell it!! Very good.
Angela says
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.
Katie | Wheat by the Wayside says
So glad you enjoyed it! Glad to hear almond milk was good, too. Thanks for sharing!
Jaime says
Very delicious
Kathy says
Planning to make tonight, one question, what is the serving size for the nutritional values 🤔 ty😊
Katie | Wheat by the Wayside says
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.
Donna says
What was your approximate serving size?
1cup? 1 1/2 cups? (Trying to determine if I need to double the recipe)
Thank you😃
Wendy says
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?
Katie | Wheat by the Wayside says
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.
Lynsey says
Delicious! My first time making any soup, and it turned out great. It got rave reviews from the crowd I made it for, too!
Jenna says
Great soup! For extra flavor fry up some bacon and put some of the grease into the soup!
Amy says
Is there a way to do this in the Instapot?
Katie | Wheat by the Wayside says
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. 🙂
Kathy says
We’ll be trying this soup next week. It looks delicious. Thanks for sharing.
Katie | Wheat by the Wayside says
Wonderful! 🙂