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.
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.