Easy Gluten Free Potato Soup Recipe

Warm, silky, and utterly comforting — few dishes deliver homey satisfaction like a bowl of potato soup. If you’re following a gluten-free lifestyle (or cooking for someone who is), you’ll be thrilled to know that a classic potato soup can be made effortlessly without wheat or gluten-containing thickeners — and without sacrificing flavour, texture, or that luxurious mouthfeel. Below I’ll walk you through an Easy Gluten Free Potato Soup Recipe with thorough instructions, chef-tested tips, clever variations, and serving ideas so you can make a show-stopping pot every time.

This post covers everything: ingredient choices, step-by-step preparation, stovetop and alternative methods, gluten-free thickening options, how to make it dairy-free, tips for texture, storage, and more. Whether you’re a weeknight cook or entertaining friends, this recipe is approachable, flexible, and deeply satisfying.

Why this Easy Gluten Free Potato Soup Recipe works

Potatoes make excellent natural thickeners when cooked and gently broken down. By combining a portion of the potatoes mashed or pureed with a controlled amount of liquid, you get a creamy base without relying on wheat flour or roux. The trick is to balance starchy potatoes (for body) with waxy potatoes (for shape), flavour the base properly with aromatics and stock, and finish with a fat (butter, cream, or a plant-based alternative) for richness.

Key advantages of this recipe:

• Naturally gluten-free: no wheat or rye ingredients required.
• Flexible: easy to make dairy-free, vegetarian, or richer with cheese and bacon.
• Crowd-pleasing: familiar flavors everyone loves.
• Make-ahead friendly: soups often improve after a day in the fridge.

Recipe at a glance

• Yield: 6 generous servings (about 10–12 cups)
• Prep time: 20 minutes
• Cook time: 30–40 minutes
• Total time: 50–60 minutes
• Difficulty: Easy

Ingredients (chef’s version)

The list below yields a rich, classic potato soup that’s naturally gluten-free. Where possible I include substitutions for dietary needs.

Main ingredients

• 2 tablespoons unsalted butter (or 2 Tbsp olive oil / avocado oil for dairy-free)
• 1 medium yellow onion, finely diced (about 1 ¼ cups)
• 2 cloves garlic, minced
• 1 large leek (white and light-green parts only), thinly sliced — optional but recommended (about 1 cup)
• 1 ½ pounds starchy potatoes (Russet), peeled and cut into 1-inch cubes
• 1 pound waxy potatoes (Yukon Gold or red potatoes), cut into 1-inch cubes
• 4 cups low-sodium chicken stock (use certified gluten-free) or vegetable stock for vegetarian option
• 1–2 cups whole milk or half-and-half (see dairy-free options below)
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste

Finishing & optional add-ins

• 4–6 ounces shredded sharp cheddar cheese (optional, omit for dairy-free)
• 4 slices cooked bacon, chopped (optional)
• 3 tablespoons chopped fresh chives or green onions
• 2 tablespoons sour cream or plain Greek yogurt (optional)
• Freshly chopped parsley for garnish

Gluten-free thickening alternatives (pick one if you want a thicker soup)

• 1–2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry), OR
• 1 tablespoon arrowroot powder mixed with cold water, OR
• 2–3 tablespoons potato starch, OR
• 2 tablespoons gluten-free all-purpose flour (mix with a little cold water into a smooth paste) — be sure the blend is labeled gluten-free

Chef note: you may not need extra thickeners at all if you purée some of the potatoes — that yields a creamy body naturally.

Equipment

• Large heavy-bottomed soup pot or Dutch oven
• Chef’s knife and cutting board
• Immersion blender (preferred) or countertop blender
• Ladle and wooden spoon
• Measuring cups and spoons
• Small bowl for slurry (if using)

Step-by-step method — stovetop (best texture)

This is the primary method I recommend for home cooks because it offers control over texture and seasoning.

1. Prepare your ingredients

Peel and cube the potatoes so they’re uniform in size (1-inch). Dice the onion and leek, and mince the garlic. If you’re using bacon or other add-ins, cook them now (see step 5).

2. Saute the aromatics

3. Add potatoes and stock

Heat the butter (or oil) over medium heat in a large Dutch oven. Add the diced onion and sliced leek with a pinch of salt. Cook, stirring occasionally, until soft and translucent — about 6–8 minutes. Add the minced garlic in the last 60 seconds and stir until fragrant.

Add both types of potatoes to the pot, stirring to coat them in the aromatics. Pour in the chicken or vegetable stock until the potatoes are just covered (about 4 cups). Add the bay leaf. Bring to a simmer over medium-high heat, then reduce to a gentle simmer. Cook, uncovered, for 15–20 minutes or until potatoes are tender when pierced with a fork.

4. Choose your texture: chunky or silky

Remove the bay leaf. For a chunky soup, reserve about 2 cups of potatoes and broth, then puree the rest with an immersion blender until smooth; return the reserved pieces. For a silky soup, puree 60–70% of the mixture until very smooth. You can also transfer batches to a counter top blender — but be careful with hot liquids (vent the lid slightly and use a towel).

5. Finish with dairy and add-ins

Stir in milk or half-and-half and bring the soup back to a gentle simmer — do not boil vigorously (to prevent the milk from curdling). If using cheese, add shredded cheddar now and stir until melted and incorporated. Season with salt and pepper to taste. If you want the extra-thick texture, whisk in your cornstarch or arrowroot slurry now and simmer 2–3 minutes until thickened.

Fold in optional add-ins: cooked bacon, sour cream, or chopped chives.

6. Serve

Ladle into bowls and garnish with chives, parsley, and an extra grind of black pepper. Serve hot.

Instant Pot / Pressure cooker method (time-saver)

1. Sauté onions and leeks with the butter using the sauté function.
2. Add garlic and potatoes, then pour in stock and add bay leaf.
3. Seal and cook on high pressure for 8 minutes. Quick-release carefully.
4. Remove bay leaf, purée 50–80% with an immersion blender, then stir in milk and cheese (if using). Use a cornstarch slurry to thicken if needed and simmer using sauté for 2–3 minutes.

Slow cooker method (set-and-forget)

1. Place aromatics (raw or sautéed), potatoes, stock, salt, and pepper into the slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
3. Purée part of the soup with an immersion blender. Stir in milk, cheese, and add-ins. If using cornstarch, dissolve it in cold water and stir it in; cook on high for another 15–30 minutes to thicken.

Dairy-free and vegan swaps

• Butter → olive oil or vegan butter.
• Milk/half-and-half → unsweetened full-fat coconut milk (for richness), cashew milk (creamy), or oat milk (watch for gluten contamination — choose certified gluten-free oat milk if required).
• Cheese → nutritional yeast or dairy-free shredded cheese (melted in).
• Sour cream → coconut yogurt or a cashew cream (blend soaked cashews with a little lemon juice and salt).
• Stock → use a robust vegetable stock to keep flavor depth.

Tip: Coconut milk imparts a subtle coconut note which can be very pleasant with thyme and smoked paprika; cashew cream is more neutral and blends better with classic potato flavours.

Gluten-free considerations and pantry checks

Even though potatoes are naturally gluten-free, cross-contamination and hidden gluten can occur in other ingredients:

• Stock / bouillon: Many commercial stocks and bouillons contain gluten as a flavor carrier. Use products labeled gluten-free or make your own stock.
• Pre-shredded cheese: Sometimes contains anti-caking agents that may have gluten—check labels.
• Spices & seasoning mixes: Buy single-ingredient spices or mixes labeled gluten-free.
• Oats / oat milk: Regular oats may be contaminated with gluten; choose certified gluten-free oats or oat milk if necessary.

When cooking for someone with celiac disease, ensure all utensils, cutting boards, and surfaces are free of gluten residue.

Tips for perfect texture and flavor (chef secrets)

1. Mix potato types: Starchy potatoes (Russets) break down and thicken; waxy potatoes (Yukon Gold) hold their shape and give pleasant bite. The combination is ideal.
2. Don’t over-boil dairy: After adding milk or cream, keep the heat gentle. Vigorous boiling can separate or curdle dairy.
3. Salt in stages: Potatoes can taste bland if under-salted. Add a baseline of salt while cooking, then adjust at the end after the soup has concentrated.
4. Use flavor enhancers: A small squeeze of lemon juice or a teaspoon of Dijon mustard stirred in at the end brightens the soup. A dash of smoked paprika or a few drops of liquid smoke can add complexity for bacon-free versions.
5. Control thickness: Puréeing some of the potatoes gives body without extra starch. If using cornstarch or arrowroot, always mix with cold water first (slurry) to prevent lumps.
6. Finish with acid: A splash of acidic ingredient (vinegar, lemon, or yogurt) just before serving lifts the flavors and prevents the soup from tasting flat.
7. Texture contrast: Crisp toppings (bacon, toasted seeds, crushed gluten-free crackers) make each spoonful interesting.

Flavour variations (use the base, then customise)

• Classic loaded potato soup: Add bacon, cheddar, chives, and sour cream at the end.
• Leek & potato (Vichyssoise-inspired): Use leeks instead of onions and finish chilled for a cold summer soup (note: the classic is often cream-heavy).
• Herbed potato: Add a bouquet of thyme or rosemary while simmering, remove stems before puréeing.
• Smoky paprika & chorizo: Sauté chopped chorizo (or smoked sausage) and use smoked paprika for aroma.
• Curry-spiced potato soup: Stir in a tablespoon of mild curry powder and garnish with cilantro and a squeeze of lime.
• Cheesy cauliflower-potato: Replace half the potatoes with cauliflower for lower carbs — blend until smooth, finish with a melty cheese like Gruyère or cheddar.
• Creamy dill & smoked salmon: Fold in flaked smoked salmon and chopped dill for an elegant twist (best served with sour cream or creme fraiche).

Serving suggestions & pairings

Pair your Easy Gluten Free Potato Soup Recipe with:

• Slices of toasted gluten-free bread or a warm gluten-free baguette.
• A crisp winter salad with tangy vinaigrette (arugula, fennel, and orange segments work well).
• A side of roasted Brussels sprouts or a simple green vegetable.
• Wine: a crisp unoaked Chardonnay, Sauvignon Blanc, or a light-bodied Pinot Noir pairs nicely depending on whether the soup is creamy/cheesy or smoky.

Garnish ideas:

• Chopped chives or scallions
• Crispy bacon or smoked salmon
• Grated sharp cheddar or a sprinkle of nutritional yeast (vegan)
• Crème fraîche or a dollop of Greek yogurt
• Microgreens, cracked black pepper, and a drizzle of good olive oil

Make-ahead, freezing, and storage

• Refrigeration: Cool to room temperature within 2 hours, then refrigerate in airtight containers for up to 3–4 days.
• Freezing: This soup freezes very well without dairy added. Freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove. If the soup was frozen with milk or cream, it may separate slightly upon reheating — whisk vigorously over low heat or use an immersion blender to smooth.
• Reheating: Reheat gently over low-medium heat. Add a splash of milk, stock, or water if the soup has thickened too much. Taste and adjust seasoning — diluted soups often need a little more salt and acid at the end.
• Make-ahead tip: You can prepare the base (potatoes + stock + aromatics), purée and refrigerate, then finish with dairy/cheese right before serving for the best texture.

Troubleshooting common issues

• Too thin: Simmer uncovered to reduce slightly, or add a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) and simmer 2–3 minutes. Alternatively, purée extra potatoes and stir back in.
• Too thick: Whisk in warm stock or milk a little at a time until you reach desired consistency.
• Grainy texture after freezing: Dairy separates sometimes — use an immersion blender and a splash of milk to re-emulsify.
• Bland flavor: Add a pinch more salt, a squeeze of lemon, or ½ teaspoon of Dijon mustard for a flavor boost.

Approximate nutrition (per serving, rough estimate)

This will vary depending on exact ingredients, dairy choice, and add-ins (cheese, bacon). A baseline bowl of potato soup made with milk and butter (no cheese, no bacon) is roughly:

• Calories: 250–350
• Protein: 6–10 g
• Fat: 8–18 g
• Carbohydrates: 30–45 g

If you need precise nutrition values for dietary reasons, plug your exact ingredient list into a nutrition calculator or app.

Final chef’s notes

This Easy Gluten Free Potato Soup Recipe is intentionally forgiving — it’s an ideal canvas for improvisation. Focus on layering flavour: saute the aromatics well, use good stock, and don’t be shy with seasoning. Texture is where this soup shines: control how much you puree and whether you add a starch-based thickener. With these principles in mind, you’ll consistently produce a comforting, restaurant-quality potato soup that’s safe for gluten-free diets and irresistible to everyone at the table.

Easy Gluten Free Potato Soup Recipe

A warm and comforting Easy Gluten Free Potato Soup Recipe that’s creamy, flavourful, and simple to make. Perfect for cozy weeknights or family meals, this naturally gluten-free potato soup is packed with hearty potatoes, savory aromatics, and rich texture without flour-based thickeners. Whether you enjoy it classic or with toppings like cheese and bacon, it’s a crowd-pleasing favourite that’s easy to customise.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

  

Soup Base:

• 2 tbsp unsalted butter or olive oil for dairy-free
• 1 medium yellow onion finely diced
• 2 cloves garlic minced
• 1 large leek white & light green parts, thinly sliced (optional)
• 1½ lb starchy potatoes Russet, peeled & cubed
• 1 lb waxy potatoes Yukon Gold or red, cubed
• 4 cups gluten-free chicken or vegetable stock
• 1 bay leaf
• 1 tsp kosher salt adjust to taste
• ½ tsp ground black pepper

Creamy Finish:

• 1 –2 cups whole milk or half-and-half or dairy-free milk
• 4 –6 oz shredded cheddar cheese optional
• Optional thickener: cornstarch or arrowroot slurry

Toppings (optional):

• Cooked bacon chopped
• Chopped fresh chives or green onions
• Sour cream or Greek yogurt
• Fresh parsley

Instructions

 

Prep Aromatics & Potatoes

• Clean, peel, and cube your potatoes. Dice the onion and leek, then mince the garlic.

Saute

• Heat butter/oil in a large soup pot over medium heat. Add onion and leek with a pinch of salt and cook ~6–8 min until soft. Stir in garlic for the last minute.

Simmer Potatoes

• Add cubed potatoes to the pot. Pour in the gluten-free stock until potatoes are just covered. Add bay leaf and bring to a simmer. Cook uncovered for 15–20 minutes until potatoes are fork-tender.

Puree for Texture

• Remove bay leaf. Use an immersion blender to puree about half the soup for a creamy base while leaving some chunks for texture. (Alternatively, blend in batches in a counter top blender — take care with hot liquids.)

Add Dairy & Seasonings

• Stir in milk or half-and-half. Gently heat until just simmering (avoid boiling). If using cheese, add and stir until melted. For a thicker soup, whisk in a cornstarch/arrowroot slurry and simmer 2–3 minutes.

Final Seasoning & Serve

• Taste and adjust salt and pepper as needed. Ladle into bowls and add your favourite toppings like bacon, chives, sour cream, or parsley.

Notes

• Dairy-Free: Swap dairy milk for coconut or cashew milk; use dairy-free cheese or omit.
• Thickening: Instead of added starch, puree more potatoes for natural thickness.
• Storage: Refrigerate in airtight containers for up to 4 days. Reheat gently, adding a splash of stock or milk if needed.
• Freezing: Freeze cooled soup (without dairy added) for up to 3 months. Thaw overnight and finish with dairy when reheating.
• Flavour Boosts: A squeeze of lemon or a teaspoon of Dijon mustard brightens the flavour. Smoked paprika or thyme adds depth.