Gluten Free Dairy Free Potato Soup
A cozy, one-pot potato soup that's gluten-free and dairy-free, perfect for chilly evenings.
Ingredients
Base ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium yellow onion, finely chopped Provides sweetness and flavor
- 2 cloves garlic, minced Enhances aroma
- 1 lb Yukon Gold potatoes, peeled and diced Starchy potatoes create creaminess
- 3 cups low-sodium vegetable or chicken broth For a rich base
- 1 cup unsweetened almond milk or other dairy-free milk For creaminess without dairy
Herbs and seasonings
- 1 teaspoon dried thyme Or 1 tablespoon fresh
- 1 leaf bay leaf Adds depth to flavor
- to taste Salt and freshly ground black pepper For seasoning
- 2 tablespoons chopped fresh chives or parsley, for garnish For decoration
Instructions
Preparation
- In a large heavy-bottomed pot over medium heat, warm 2 tablespoons olive oil until shimmering.
- Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until translucent, then stir in the garlic and cook 30 seconds more.
- Toss in the diced potatoes, dried thyme, and bay leaf. Stir to coat.
- Add the 3 cups of broth, bring to a gentle boil, then reduce heat and simmer for 15–18 minutes, until the potatoes are tender.
Blending and Serving
- Remove the bay leaf. For a smooth soup, use an immersion blender right in the pot and puree until silky; for a chunkier texture, mash a portion with a potato masher and leave some cubes intact.
- Add 1 cup dairy-free milk and warm through.
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped chives.
Notes
Tips for success include using starchy potatoes for creaminess, not over-blending if you love texture, and adjusting thickness by mashing more potatoes or adding more broth.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 500mgFiber: 4gSugar: 2g
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