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Creamy Gluten-Free Potato Soup (Dairy-Free, Vegan)

Name: Creamy Gluten-Free Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Western
Ingredients: 6 medium potatoes, peeled and cubed; 1 tablespoon olive oil; 3/4 cup chopped fresh parsley; 1/4 cup chopped fresh chives; 1/2 cup cubed onions; 4 cups vegetable stock; Salt and pepper to taste; 2 tablespoons dairy-free cream, for drizzling

Published: Sep 13, 2022 by Felicia Lim · This post may contain affiliate links

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This thick and creamy gluten-free potato soup is a delicious blend of potatoes, herbs and onions. It’s perfect as a light meal or a tasty appetizer during cooler days of fall that is sweater weather. Totally dairy-free and vegan too. Make a huge pot today so your whole family can enjoy!

A bowl of gluten-free potato soup on wooden plate.

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A Warm Bowl of Soup for Sweater Weather
Our Favorite Soup Recipes
Perfectly Creamy Gluten-Free Potato Soup
Why This Recipe Works:
Ingredients You’ll Need + Notes/Substitutions:
How to Make Gluten-Free Potato Soup (Step by Step)
Dish by Dish Tips/Tricks:
Recipe FAQs:
Our Favorite Gluten-Free Breads to Eat With Potato Soup:
Other Tasty Gluten-Free Soup Recipes:
Creamy Gluten-Free Potato Soup

A Warm Bowl of Soup for Sweater Weather

As the weather starts to get chilier, I’ve started reaching for sweaters and denim jackets, swapping out my shorts and skirts for longer jeans and pants.

It’s my favorite season, not just because of the gloriously beautiful auburn tones in nature, but also because it’s soup season at last! One of my favorite ways to enjoy this cooler weather (especially after a really hot summer) is cozying up with a warm bowl of soup.

I mean, can you think of anything better than a bowl of comforting soup on a cold winter day? It’s a great way to keep warm and satisfy your hungry at the same time. Whether you eat it as a quick meal, or an appetizer to a main course, I know you’re going to enjoy this creamy soup either way.

Our Favorite Soup Recipes

I love drinking all kinds of soup, but our most-loved soups are definitely these:

Get delicious GLUTEN-FREE recipes each week!

Bowls of gluten-free potato soup on a marble board.

Perfectly Creamy Gluten-Free Potato Soup

And of course, we can’t go without this amazingly creamy and flavorful potato soup, that has a great taste and is also incredibly filling.

We’ve been enjoying bowl after bowl of this crazy good soup, and that’s why we had to share it with you. I’m sure it’s a recipe your whole family will love!

Why This Recipe Works:

Simple Ingredients: The ingredients required for this gluten-free potato soup recipe are easily accessible at the local grocery store (but I’m guessing that you might already have all, if not most, of them on hand)!
Easy to Make: Making this vegan potato soup recipe is really as simple as cooking the potatoes and veggies on the stove top until tender before blending the ingredients together.
Flexible: This delicious potato soup is easily adaptable, and you can use the herbs of your choice, as well the stock of your preference.
Totally Gluten-Free, Dairy-Free and Vegan: Best of all, this healthy potato recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this simple soup without worries!

Ingredients You’ll Need + Notes/Substitutions:

Potatoes: I used russet potatoes, but feel free to use whichever potatoes you have available (such as red potatoes, baby tomatoes, or even fingerling potatoes).
Olive Oil: I like using extra virgin olive oil, but you can always use another vegetable oil such as sunflower oil, avocado oil, or melted coconut oil.
Veggies and Herbs: I like the combination of onions, parsley and chives. Feel free to use other herbs such as rosemary, thyme or oregano if you prefer. You can also garnish the soup with chopped green onions instead of chives.
Vegetable Stock: Homemade vegetable stock or vegetable broth will taste best, but if not, you can also use storebought vegetable stock or broth for convenience. If you are not vegetarian, you can also use chicken stock or chicken broth if you prefer. Alternatively, you can also use filtered water instead, but bear in mind that it will not be as tasty as using stock or broth.
Salt and Pepper: Add salt and pepper to taste. If you don’t like the spiciness of pepper, feel free to leave it out.
Dairy-Free Cream: I used dairy-free cream to keep this recipe vegan. You can also use coconut milk instead. Alternatively, if you are not lactose-intolerant, feel free to use normal heavy cream or sour cream instead.

Top down view of a bowl of vegan potato soup on wooden board.

How to Make Gluten-Free Potato Soup (Step by Step)

1. Bring Water to Boil

Set a large pot of water to boil.

2. Peel, Cube and Cook Potatoes

As the water boils, peel and cube the potatoes, then add them to the boiling water, and let the potatoes cook for 30 minutes on high heat.

3. Chop and Sauté Vegetables

When the potatoes are cooking, chop the onions, parsley and fresh chives before sautéing them in a large stockpot over medium-high heat for a few minutes, until onions are soft and translucent.

4. Drain Potatoes

Once potatoes are cooked and soft, drain the potatoes.

5. Combine Potatoes with Veggies

Combine the cooked potatoes with the sautéed herbs and onions, vegetable stock, and mix well. Let the soup ingredients simmer on a low boil for 10 minutes over low heat.

6. Process Until Creamy

Process the mixture in batches in a high-speed blender, adding a bit of extra stock or water as needed until you get the desired texture of soup. I like mine slightly thick with a creamy consistency, but if you’d prefer a more liquid consistency, add more water or stock as you wish.

7. Season to Taste

Add salt and freshly ground black pepper to taste.

8. Garnish and Enjoy

Serve with a drizzle of cream and fresh chives.

Dish by Dish Tips/Tricks:

Swap Out Potatoes for Turnips: If you wish, you may also substitute the potatoes with equal amount of turnips.
Use Herbs of Choice: I used fresh parsley and chives in this potato and herb soup recipe, but feel free to use other herbs if you prefer (such as thyme, oregano or rosemary). I like using fresh herbs, but if you only have dried herbs on hand, you may use 1/3 the amount of dried herbs (compared to fresh herbs) instead.
No High-Speed Blender? If you don’t have a high-speed blender, feel free to use an immersion blender instead.
Vary Consistency According to Preference: You can either go for a super creamy texture or if you prefer a chunky soup, you can leave some potato chunks unprocessed for extra texture.
Add Some Protein: If you’re not vegan and want a bit of extra flavor and animal protein, a nice addition would be to sprinkle some bits of shredded cheese and crispy bacon on top of the soup before serving.

Recipe FAQs:

How to Store Potato Soup

To store, place the cooled gluten-free potato soup in an airtight container and store in the fridge for up to 3 days. Reheat soup before enjoying.

Can You Freeze This Potato Soup?

Yes you can! To freeze, place the cooled soup in ziplock bags or freezer -safe containers and freeze for up to 2 months. Let soup thaw completely overnight in the refrigerator before reheating and eating.

Bowls of vegan potato soup on marble board.

Our Favorite Gluten-Free Breads to Eat With Potato Soup:

Other Tasty Gluten-Free Soup Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Creamy Gluten-Free Potato Soup

★★★★★

5 from 6 reviews

Author: felicia | Dish by Dish
Total Time: 40 minutes
Yield: 6 bowls 1x
Diet: Gluten Free

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Description

Ingredients

Units Scale

6 medium potatoes, peeled and cubed
1 tablespoon olive oil
3/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 cup cubed onions
4 cups vegetable stock
Salt and pepper to taste
2 tablespoons dairy-free cream, for drizzling

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Instructions

Bring Water to Boil: Set a large pot of water to boil.
Peel, Cube and Cook Potatoes: As the water boils, peel and cube the potatoes, then add them to the boiling water, and let the potatoes cook for 30 minutes on high heat
Chop and Sauté Vegetables: When the potatoes are cooking, chop the onions, parsley and fresh chives before sautéing them with olive oil in a large stock pot over medium-high heat for a few minutes, until onions are soft and translucent
Drain Potatoes: Once potatoes are cooked and soft, drain the potatoes.
Combine Potatoes with Veggies: Combine the cooked potatoes with the sautéed herbs and onions, vegetable stock, and mix well. Let simmer for 10 minutes over low heat.
Process Until Creamy: Process the mixture in batches in a high-speed blender, adding a bit of extra stock or water as needed until you get the desired texture of soup. I like mine slightly thick and creamy, but if you’d prefer a more liquid consistency, add more water or stock as you wish.
Season to Taste: Add salt and freshly ground black pepper to taste.
Garnish and Enjoy: Serve with a drizzle of cream and fresh chives.

Notes

Potatoes: I used russet potatoes, but feel free to use whichever potatoes you have available.

Olive Oil: I like using extra virgin olive oil, but you can always use another vegetable oil such as sunflower oil, avocado oil, or melted coconut oil.

Veggies and Herbs: I like the combination of onions, parsley and chives. Feel free to use other herbs such as rosemary, thyme or oregano if you prefer.

Vegetable Stock: Homemade vegetable stock or broth will taste best, but if not, you can also use storebought vegetable stock for convenience. If you are not vegetarian, you can also use chicken stock if you prefer. Alternatively, you can also use filtered water instead, but bear in mind that it will not be as tasty as using stock or broth.

Salt and Pepper: Add salt and pepper to taste. If you don’t like the spiciness of pepper, feel free to leave it out.

Dairy-Free Cream: I used dairy-free cream to keep this recipe vegan, but if you are not lactose-intolerant, feel free to use normal heavy cream or sour cream instead.

Storing/Freezing: To store, place the cooled gluten-free potato soup in an airtight container and store in the fridge for up to 3 days. Reheat soup before enjoying. To freeze, place the cooled soup in ziplock bags or freezer-safe containers and freeze for up to 2 months. Let soup thaw completely overnight in the refrigerator before reheating and eating.

This recipe was originally published in 2015, but has since been updated to include better step-by-step instructions and to make it dairy-free.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: Western

Keywords: gluten-free potato soup

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