Description
This Gluten Free Potato Soup is a creamy, comforting dish made without flour, perfect for those avoiding gluten. It combines tender potatoes, savory onions, garlic, and aromatic thyme in a rich vegetable broth base, finished with milk for extra creaminess. This simple yet flavorful soup is easy to prepare and can be made dairy-free by substituting almond milk, making it a versatile option for various dietary preferences.
Ingredients
Scale
Main Ingredients
- 4 medium-sized potatoes, peeled and diced (Approximately 2 pounds)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (Or almond milk for a dairy-free version)
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Or fresh if available)
Optional Garnish
- Fresh chives or parsley
Instructions
- Sauté onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent, releasing its natural sweetness.
- Add garlic: Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, making sure not to burn the garlic to avoid bitterness.
- Combine main ingredients: Stir in the diced potatoes, vegetable broth, salt, black pepper, and thyme. Bring the mixture to a boil to start cooking the potatoes thoroughly.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Blend the soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- Add milk and warm: Stir in the milk and return the soup to heat. Warm it gently for another 5 minutes without allowing it to boil to keep the milk from curdling.
- Season and serve: Taste the soup and adjust seasoning as necessary. Serve hot garnished with fresh chives or parsley, if desired for a fresh herbal note.
Notes
- You can substitute almond milk or any plant-based milk for a dairy-free version.
- Fresh thyme can be used instead of dried for a brighter flavor.
- For a chunkier texture, blend only half of the soup or pulse the blender briefly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Additions like cooked bacon bits or shredded cheese can enhance flavor but will affect gluten-free and dairy-free status.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: potato soup, gluten free soup, dairy free soup, easy potato soup, creamy potato soup, homemade soup, healthy soup
