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Gluten-Free Potato Soup

A rich and creamy potato soup that is gluten-free and perfect for warming up on chilly days. This versatile dish is easy to make and can be customized with various toppings and ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, peeled and diced Yukon Gold potatoes are recommended for creaminess.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or dairy-free alternative) Use a dairy-free alternative if needed.
  • 1 tablespoon olive oil
  • 1 teaspoon salt Add to taste.
  • 1/2 teaspoon black pepper Add to taste.
  • Fresh herbs for garnish (like parsley or chives) Optional.

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant—around 3-4 minutes.
  2. Toss in the diced potatoes and stir to coat them in the oil and flavors.
  3. Add the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
  4. Use an immersion blender to puree some of the mixture while leaving a few chunks for a heartier feel, or transfer half to a blender, then return it to the pot.
  5. Gradually add the milk (or alternative), stirring well to combine, and season with salt and pepper to taste.
  6. Ladle into bowls, garnish with fresh herbs if desired, and enjoy your warm and comforting soup!

Notes

For a thicker soup, reduce the amount of milk or increase the amount of potatoes. You can also add smoked paprika or nutritional yeast for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.