If you are looking for the best gluten free potato soup, you are in luck! Today’s recipe is SUPER simple! Potato soup is a great option for a gluten free soup because it is naturally thickened by the potatoes and doesn’t need any flour or starches added to it. I’ve been making this recipe for years and it’s the best I’ve ever had.
People regularly ask me for this recipe. It’s delicious on a cold winter day. I used to love to serve this with a warm loaf of crusty sourdough, but that’s no longer possible since I’m wheat free. But don’t worry! I’ll be sharing my recipe for gluten free cheddar garlic biscuits and those are amazing, slathered in melting butter next to this rich soup!
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Best Potato Soup: Sauté garlic and onions, boil in stock with potatoes
First, peel your garlic and onions. Chop the onions and mince the garlic. Sauté the garlic and onions together in the pot with the butter. You want them to get nice and tender but not caramelized. So when they just start to turn brown, you know they’re done.
Now you can add the cubed and peeled potatoes to the pot. Cover them with your chicken stock, add herbs and let cook for about 20 minutes, until potatoes are tender.
Blend and Eat!
Once potatoes are fully cooked, add milk and salt. Use an immersion blender like this one to blend soup until creamy. I don’t like chunks of potatoes in my soup, but if you like them, you’re welcome to leave them in.
Top with cheddar cheese, bacon, chives or anything else that sounds delicious!
Best Potato Soup
- 2 TBSP Butter
- 1 onion, chopped
- 2 cloves garlic, minced if the cloves are small, use more
- 5 potatoes, washed, peeled and cubed in even sized chunks Medium sized potatoes work well for this
- 1 tsp dried thyme
- 1 tsp salt
- 2 cups chicken stock
- 1 cup milk
Looking for a comforting dessert to serve after dinner? Try my salted caramel apple crumble!