Potato Soup without Flour- Gluten Free Potato Soup Recipe
This creamy and comforting gluten-free potato soup is made without any flour, making it a perfect option for those with gluten sensitivities. With simple ingredients and easy steps, you can enjoy a warming bowl in no time.
Equipment
- 1 large pot
- 1 cutting board
- 1 immersion blender or regular blender
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 4 medium potatoes, peeled and diced About 1.5 lbs or 680 g.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- optional chopped chives Optional topping.
- optional grated cheese Optional topping.
- optional crispy bacon bits Optional topping.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring not to burn the garlic.
- Add the diced potatoes to the pot and mix well with the onion and garlic.
- Pour in the vegetable broth, ensuring that the potatoes are fully covered. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- After blending, return the soup to the pot if you used a regular blender. Stir in the milk and season with salt and pepper to taste. Heat over low heat until warmed through.
- Serve hot, garnished with your choice of toppings, such as chopped chives, grated cheese, or crispy bacon bits.
Notes
You can adjust the thickness of the soup by adding more or less milk.
For a vegan version, use a plant-based milk and skip any non-vegan toppings.
The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.