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Gluten-Free Potato Soup

A rich and creamy potato soup, perfect for warming up on cold nights, featuring tender potatoes, aromatic garlic, and savory broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Russet or Yukon Gold potatoes work best for a creamy texture.
  • 1 small small onion, chopped
  • 2 cloves cloves garlic, minced
  • 4 cups cups chicken or vegetable broth
  • 1 cup cup milk or non-dairy milk For a dairy-free version, substitute with coconut milk or almond milk.
  • 2 tablespoons tablespoons butter or olive oil
  • Salt and pepper to taste Start with a small amount and adjust to taste.
  • Chopped chives or parsley for garnish

Method
 

Preparation
  1. Start by peeling and dicing your potatoes. Chop the onion and mince the garlic so they’re ready to go.
Cooking
  1. In a large pot, melt 2 tablespoons of butter (or heat olive oil) over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Toss in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  3. Add the diced potatoes to the pot, then pour in 4 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are tender, use an immersion blender (or carefully transfer the soup to a regular blender) to puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only half.
  5. Stir in 1 cup of milk (or non-dairy milk) and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes so the flavors meld together.
  6. Ladle the soup into bowls and garnish with chopped chives or parsley before serving.

Notes

Allowing the onion and garlic to soften thoroughly adds depth to the flavor. For leftovers, let the soup cool, then store in an airtight container. It's best consumed within 3-4 days. The soup can be refrigerated or frozen for longer storage.