Gluten-Free Potato Soup
Gluten-Free Potato Soup is a creamy, heartwarming dish perfect for chilly evenings. Each spoonful showcases tender Russet potatoes blended into a velvety texture, enhanced by savory vegetable broth and a splash of heavy cream. This delightful soup is not only comforting but also easy to customize with your favorite toppings or vegetables, making it a versatile addition to any meal. Treat yourself and your loved ones to this satisfying recipe that’s bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Blending/Sautéing
- Cuisine: American
Ingredients
Scale
- 4 large Russet potatoes (about 1.5 kg), peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth (960 ml)
- 1 cup heavy cream (240 ml)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh chives or green onions for garnish
Instructions
- Peel and chop the potatoes, onion, and garlic.
- In a large pot over medium heat, add olive oil. Sauté the chopped onions until translucent, then add minced garlic until fragrant.
- Add cubed potatoes and pour in the vegetable broth. Bring to a gentle boil, cover, and let simmer for about 20 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender or traditional blender (blend less if you prefer some chunks).
- Return to low heat, stir in heavy cream, and season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://carmenrecipes.com/gluten-free-potato-soup/