Ingredients
2 tablespoons Unsalted Butter
1 medium Yellow Onio
2 Celery Stalks
3 Garlic Cloves
4–5 medium (about 2 lbs) Russet Potatoes
6 cups Chicken or Vegetable Broth
1 cup Milk
2 tablespoons Cornstarch
1 teaspoon Salt
1/2 teaspoon Black Pepper
Fresh Chives or Green Onions
Cooked Baco
Shredded Cheddar Cheese
Instructions
- Melt the unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery. Sauté for about 5-7 minutes, until the vegetables soften and become translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it
- Introduce the peeled and diced Russet potatoes to the pot. Pour in the gluten-free chicken or vegetable broth. Ensure the potatoes are mostly submerged. Bring the mixture to a boil
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. They should easily break apart when pierced
- Once the potatoes are tender, remove the pot from the heat. Carefully use a potato masher, an immersion blender, or transfer about half of the soup to a regular blender (blend in batches if using a regular blender and be cautious with hot liquids) to mash or blend the potatoes until you reach your desired consistency. For a chunkier gluten free potato soup, mash less; for a smoother soup, blend more
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Return the soup to medium-low heat. Slowly pour the cornstarch slurry into the soup while continuously stirring. Cook for 2-3 minutes, or until the soup thickens to your preference
- Gently stir in the milk. Heat the soup through, but do not bring it to a rolling boil after adding the milk, as it can curdle. Season generously with salt and black pepper to taste. Adjust as needed until your gluten free potato soup is perfectly seasoned
- Ladle the hot gluten free potato soup into bowls. Garnish with fresh chopped chives or green onions, crumbled cooked bacon, and a sprinkle of shredded cheddar cheese, if desired. Serve immediately and enjoy this comforting gluten free potato soup!
Notes
For a dairy-free option, swap butter for olive oil/dairy-free butter and milk for unsweetened almond, cashew, or full-fat coconut milk. Yukon Gold potatoes are a good alternative to Russets for creaminess. For a vegetarian/vegan version, use vegetable broth.
To thicken, use cornstarch slurry as directed; ensure it's smooth to prevent lumps. You can also use a gluten-free all-purpose flour blend for a roux. Feel free to add other vegetables like carrots or spinach, or protein like shredded chicken.
Sauté aromatics until just tender. For desired texture, use a potato masher for chunky soup or an immersion blender for smooth. Season throughout the cooking process. Avoid boiling the soup vigorously after adding milk to prevent curdling. Letting the soup rest for 5-10 minutes off heat can enhance flavors.
Store cooled soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop (preferred) or in the microwave, adding a splash of milk or broth if it becomes too thick. Dairy may separate slightly after freezing; a good stir or blend will smooth it out.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg