Gluten-free Potato Soup
Simply perfect Gluten-free Potato Soup made with minimal ingredients. A great weeknight meal for those cold wintry days.
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow or sweet onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 4 medium Russet potatoes peeled and diced, about 1 ½ pounds
- 4 medium Yukon Gold potatoes peeled and diced, about 1 ½ pounds
- 4 cups chicken or vegetable broth
- kosher salt to taste
- pepper to taste
- ¼ - ½ cup heavy cream or milk or 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
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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