Potato Soup without Flour- Gluten Free Potato Soup Recipe
This creamy and comforting potato soup is made without any flour, making it perfect for those avoiding gluten. It's rich in flavor, hearty, and easy to prepare, perfect for a cozy meal.
Equipment
- 1 Large pot
- 1 Potato peeler
- 1 Blender or immersion blender
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 4 medium-sized potatoes, peeled and diced Approximately 2 pounds.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk Or almond milk for a dairy-free version.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme Or fresh if available.
- optional fresh chives or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the diced potatoes, vegetable broth, salt, black pepper, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. (If using a traditional blender, be sure to let the soup cool a bit before blending in batches.)
- Stir in the milk and return to heat. Warm the soup for another 5 minutes but do not let it boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chives or parsley, if desired.
Notes
For a creamier texture, you can add more milk or substitute with cream if not dairy-free.
This soup can be stored in the refrigerator for up to 3 days and freezes well for longer storage.
Feel free to customize the soup by adding other vegetables like carrots or celery for added flavor and nutrition.