Gluten-Free Potato Soup

Let’s serve some gluten-free potato soup with veggies (easy, creamy, light, & healthy) in this cool weather. This ultimate easy healthy gluten-free potato soup is loaded with lots of colorful vegetables and cooked on a stovetop made with lighter ingredients and satisfies your taste buds. Grab your spoon and dig into rich, smooth, warm potato soup with a hint of parsley and lime aroma.

When the weather gets cold, I crave soups of all kinds. So, soup is constantly cooking in my kitchen during the fall and winter seasons. Likewise, cool weather during the spring season calls for nothing but a bowl of hot homemade hearty, healthy potato soup to keep you warm and full for the day. I did not use flour.

When making a soup, besides keeping the soup base ingredients like broths or stocks, grains, or starchy vegetables to thicken up the soup, you can use any vegetables, proteins, legumes, nuts, fats, dairy products, spices, and herbs in the soup. And guess what, you can even make soup with fruits!

To make this gluten-free potato soup recipe lighter and healthier without sacrificing the taste, I used yogurt and some cheddar cheese instead of cream and a lot of fresh and frozen vegetables.

What potato is best for soup?

It depends on the type of soups you are making. If you want the potatoes to retain their shape after cooking in the soup, then use waxy potatoes such as red and Yukon gold potatoes.

However, baking potatoes such as russet potatoes are high in starch and a great choice for making creamy and thick soups.

How to thicken gluten-free potato soup?

Always add a thickening agent gradually to avoid lumps.

• Use potatoes with high starch and mash them into soup.
• Cornstarch and rice flour are other options.
• Use other pureed vegetables such as winter squash, carrots, or corn.

What spices go in potato soup?

You can season potato soup with a variety of spices and herbs you like the most. But, the common ones are salt, pepper, garlic, online, and parsley (or thyme, chive, rosemary)

Should you peel potatoes for this gluten-free potato soup?

It depends on personal preference and both types are delicious. Soup made with peeled potatoes has a smooth texture and appearance and a much milder flavor.

On the other hand, a soup made with unpeeled potatoes has a rustic texture, but it has more nutritional value and is quick to make.

Is potato soup healthy?

You can make a healthy nutritious potato soup using wholesome ingredients. Make potato soup without excessive amounts of cream, butter, or cream. Use low-sodium broth, and be mindful of topping. Garnish your soup with fresh herbs such as chives and parsley.

Ingredients

• Potatoes. Adds bulk and starch to the soup to thicken it up.
• Mixed frozen vegetables (carrots, green beans, peas, corn). These colorful vegetables are cut small, so they are ideal for soup. Or any vegetables you prefer.
• Onion and garlic. Flavor enhancers.
• Vegetable broth. The base for soup liquid.
• Cheese. I like sharp cheese, like cheddar in soup.
• Plain whole milk yogurt. Adds creaminess and flavor to the potato soup.
• Butter. Adds a lot of flavors.
• Salt and pepper as needed.
• Parsley, lime, and yogurt for garnish.

How to make gluten-free potato soup step by step

First, chop the onion and sauté with butter until soft and brown.

Then, cut the potatoes into small pieces. No need to peel them.

Next, transfer all the ingredients into a pot.

Add vegetable broth to the rest of the ingredients in the pot and mix them well so there is no clump.

Season it with salt and pepper to taste.

Take the pot to the stovetop and bring it to a boil.

Next, put the lid on and let the soup simmer on low heat until the potatoes and vegetables are cooked and soft.

At this point, taste the soup and adjust for seasoning.

Then, take half of the soup out and blend it with an immersion blender. Then add it back into the soup.

Garnish it with parsley, lime, and yogurt.

ENJOY!

Tips on how to make this GF potato soup

• Cut potatoes small to incorporate better with smaller cut mixed vegetables.
• Use fresh vegetables if possible. However, frozen small-cut vegetables work fine.
• Sauté onion boosts the soup flavor. This is an extra step but worth the effort.
• Make a double batch of the soup and save some for another day.
• No need to add flour to thicken up the soup. Potatoes have lots of starch, and soup thickens while cooling down.
• Soups, in general, thicken up as cool, especially this soup with lots of potato starch, so there is no need to add flour to it.
• The cheese will melt well, so there is no need to shred it.

Substitutes

• Substitute yellow potatoes with another type of starchy potatoes, such as russet and sweet potatoes. Or replace potatoes with some other thickening ingredients such as rolled oats, rice, flour, or corn starch.
• You can leave vegetables out if you like. Or use another type of vegetable. For example, mushrooms, cauliflower, kale, and spinach are great examples.
• Substitute cheddar cheese with cream cheese or heavy cream for a creamier result.
• Substitute whole milk yogurt with sour cream or milk kefir.
• To boost the protein in potato soup, add cooked chickpeas, beans, or even eggs.
• Bake the soup in the oven instead of on the stovetop.
• Onion and garlic powder will work fine too.
• Use avocado oil or olive oil instead of butter.
• Garnish the soup with other herbs such as cilantro, chives, oregano, mint, dill, and rosemary,…
• Feel free to use a dash of your favorite spices; cumin, ginger, cayenne pepper, and turmeric …
• You may cook this gluten free potato soup in a slow cooker, instant pot, or crock pot.

Storage and reheat

Store the leftover gluten free potato soup potato soup in an airtight container for 3 days. Heat it slowly on the stovetop or microwave it.

What to eat with potato soup?

Serve this soup for lunch or as a side for your main dinner dishes, such as egg and beans, beef burgers, grilled chicken, or roasted salmon. Check out my dinner recipes for more ideas.

How to make it vegan

• Make this gluten free potato soup vegan by substituting butter with avocado or olive oil.
• Substitute cheese and yogurt with creamy nuts butter like cashews, macadamias, or pine nuts butter.

How to boost the flavor of a potato soup

• Sauté onion with butter.
• Cook potatoes in the soup with broth and not separately with water.
• Season the soup with salt and pepper generously.
• Spices and herbs are an easy way to boost the flavor of a dish without increasing calories and fat.
• Add spices like cumin, ginger, cayenne pepper, and turmeric…
• Use herbs like cilantro, chives, oregano, mint, dill, and rosemary…
• Add fresh lime or lemon juice to lighten up the soup.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I’d love to hear from you!

For more simple healthy soup recipes, check out the Vegetarian broccoli cheddar soup.

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