Potato Soup without Flour- Gluten Free Potato Soup Recipe
This creamy and comforting potato soup is naturally thickened with blended potatoes, making it a perfect gluten-free option. Rich in flavor, it's hearty enough to serve as a meal while being simple and quick to prepare.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cup
Ingredients
- 4 large potatoes About 2 lbs, peeled and cubed.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 4 cups vegetable broth
- 1 cup milk Dairy or plant-based.
- 2 tablespoons olive oil
- to taste N/A salt
- to taste N/A pepper
- optional N/A chopped chives or parsley For garnish.
Instructions
- Begin by peeling the potatoes and cutting them into small cubes.
- Chop the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until they are translucent and fragrant.
- Add the cubed potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the potatoes are tender.
- Remove the pot from heat and use a blender or immersion blender to puree the soup until smooth.
- Return the blended soup to low heat, stir in the milk, and season with salt and pepper to taste.
- Serve hot in bowls, garnished with chopped chives or parsley if desired.
Notes
Feel free to add additional vegetables such as carrots or celery for extra nutrients. You can adjust the thickness of the soup by adding more or less liquid (broth or milk) based on your preference. This soup can be stored in the refrigerator for up to 3 days or frozen for later use.