Best gluten free potato soup

Let's serve some creamy yummy gluten free potato soup loaded with lots of colorful vegetables in this cool weather! This ultimate easy healthy gluten free potato soup cooked on stovetop calls for 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.

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 healthy without sacrificing the taste, I used yogurt and some cheddar cheese instead of cream and a lot of fresh and frozen vegetables.

This is a gluten free and vegetarian potato soup.

Gluten free loaded potato soup, Gf potato soup, gluten free creamy potato soup.

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

Jump to:

• Ingredients
• Instructions
• Tips
• Substitutes
• Storage and reheat
• How to serve it
• How to make it vegan
• How to boost the flavor of a potato soup
• Pin it for later
• Recipe

Ingredients

You will need:

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.

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 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

• 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.
• 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 souppotato soup in an airtight container for 3 days. Heat it slowly on the stovetop or microwave it.

How to serve it

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 love to hear from you!

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

Pin it for later

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