Gluten-free Potato Soup
This is the ultimate gluten-free potato soup with veggies (easy, creamy, and light). It is packed with flavor and is loaded with colorful vegetables and lighter ingredients to love!
Ingredients
- 1.5 lb small yellow potatoes
- 12 ounces of mixed small cut frozen vegetables carrots, green beans, peas, corn
- 1 medium onion
- 4 cloves of garlic
- 4 cups of vegetable broth
- 4 ounces of cheddar cheese
- 1 cup plain whole-milk yogurt
- 3 tablespoons butter
- Salt and pepper
- Parsley lime, and yogurt for garnish
Instructions
- 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 for 45 minutes 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!
Notes
- 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 nicely, so there is no need to shred it.
- I cooked this potato soup recipe in an 8-quart pot.
Nutrition
Serving: 1gCalories: 579kcalCarbohydrates: 76gProtein: 24gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 1372mgFiber: 13gSugar: 18g
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