This thick and creamy gluten-free potato soup is a delicious blend of potatoes and veggies. It’s perfect as a light meal or a tasty appetizer during the cooler days of fall. Totally dairy-free and vegan too. Make a huge pot today so your whole family can enjoy!
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Jump to:
- 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:
- Recipe Notes + Substitutions
- How to Make Gluten-Free Potato Soup (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Breads to Eat With Potato Soup:
- Other Tasty Gluten-Free Soup Recipes:
- Creamy Gluten-Free Potato Soup Recipe
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.
Our Favorite Soup Recipes
I love drinking all kinds of soup, but our most-loved soups are definitely these:
- Pumpkin Soup (Gluten-Free, Vegan)
- Carrot Turmeric Soup (Gluten-Free, Vegan)
- Tomato Soup (Gluten-Free, Vegan)
- Broccoli Cheddar Soup (Gluten-Free, Dairy-Free)
- French Onion Soup (Gluten-Free, Dairy-Free)
- Savory Butternut Squash Soup (Gluten-Free, Vegan)
- Healing Vegetable Noodle Soup (Gluten-Free, Vegan)
- Chicken Noodle Soup (Gluten-Free, Dairy-Free)
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 this ultimate comfort food 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. Plus, this delicious cream of 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 cream of 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:
Here’s a visual overview of the ingredients required for this gluten-free potato soup recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Potatoes: I used russet potatoes, but you can use any other type of potatoes you like (such as Yukon gold potatoes, red potatoes, etc). Just make sure to cube the potatoes before cooking them so they cook quicker and more evenly.
- Veggies: I used a mix of carrots, leeks, celery and garlic to add flavor to the soup. Feel free to also add onions or other types veggies you prefer.
- Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. You may also used coconut oil or another vegetable oil (such as sunflower oil, canola oil, olive oil, avocado oil etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal butter instead.
- Vegetable Broth: I used vegetable broth, but you can also use vegetable stock. Alternatively, if you are not vegetarian or vegan, you may also use chicken stock or chicken broth if you prefer.
- Whipping Cream: I used dairy-free whipping cream to keep this recipe dairy-free and vegan. However, if you are not vegan or lactose-intolerant, feel free to use regular whipping cream or sour cream instead.
- Cheddar: I used dairy-free shredded cheese, but you can also use regular shredded cheese if you prefer.
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend with lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). Alternatively, you can also use cornstarch as a thickener for the soup.
- Bay Leaves: Bay leaves help to add flavor to the soup, so make sure to add them in. Alternatively, you can also use other types of dried herbs (such as rosemary or thyme) to add depth of flavor.
- Chives: I like garnishing this deliciously creamy gluten-free potato soup with fresh chives, but you may also use finely sliced spring onions (green onions) or fresh parsley.
How to Make Gluten-Free Potato Soup (Step by Step):
1. Sauté Veggies
Melt the dairy-free butter in a deep saucepan, soup pot or Dutch oven and sauté the leeks, carrots and celery for 5 minutes, stirring occasionally. Then add the garlic and fry for another minute.
2. Add Flour, Salt and Pepper
Add the gluten-free all-purpose flour, salt and pepper. Stir and sauté everything together for another 2 minutes.
3. Add Broth
Pour in half a cup of vegetable broth and stir until any lumps of flour dissolve (a couple of minutes).
4. Add Potatoes and Bay Leaves and Simmer
Pour in the remaining broth, add chopped potatoes and the bay leaves. Reduce heat to low and let the soup simmer for 20 minutes or until the potatoes are tender.
5. Add Cream and Cheese
When the potatoes are cooked, remove the bay leaf and add the dairy-free cream and dairy-free cheese.
Stir and cook the soup for another 5 minutes.
6. Blend Soup Until Creamy
Process the soup with an immersion blender, adding extra water (or broth) if the potato soup is too thick.
(TIP: If you don’t have an immersion blender, you can also process the ingredients of the soup in a high-speed blender or food processor instead.)
7. Garnish and Enjoy
Serve the gluten-free potato soup hot, garnished with gluten-free croutons, fresh herbs, and extra grated dairy-free cheese (if desired).
Dish by Dish Tips/Tricks:
- Swap Out Potatoes for Turnips: If you wish, you may also substitute the potatoes with equal amount of turnips.
- No Immersion Blender? If you don’t have an immersion blender, feel free to use a high-speed 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 crispy bacon on top of the soup before serving.
Recipe FAQs:
To store, place the cooled cream of potato soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a pot or the microwave before eating.
Yes you can! To freeze, store this gluten-free dairy-free potato soup in individual size freezer-safe containers or freezer bags and freeze for up to 2 months. Let soup thaw completely overnight in the refrigerator before reheating and eating.
Traditional potato soup recipes often use wheat flour (which contains gluten) to thicken up the soup, and hence potato soup may not always be safe for Celiacs or those with gluten intolerances until specifically specified to be gluten-free.
Instead of using wheat flour to thicken potato soup, you can use gluten-free all-purpose flour or cornstarch to create the same effect.
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!
PrintCreamy Gluten-Free Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This thick and creamy gluten-free potato soup is a delicious blend of potatoes and veggies. It’s perfect as a light meal or a tasty appetizer during the cooler days of fall. Totally dairy-free and vegan too. Make a huge pot today so your whole family can enjoy!
Ingredients
- 2 cups peeled and cubed potatoes
- 1 carrot, finely chopped
- 3 tablespoon leeks, finely chopped
- 1 stalk of celery, chopped
- 2 garlic gloves, finely chopped
- 1 tablespoon dairy-free butter
- 2 cups vegetable broth
- 5 tablespoons dairy-free whipping cream
- 3 tablespoons dairy-free shredded cheese + more for garnishing
- 2 tablespoons gluten-free all-purpose flour
- 3 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Fresh chopped chives, for garnishing
Instructions
- Sauté Veggies: Melt the dairy-free butter in a deep saucepan or Dutch oven and fry the leeks, carrots and celery for 5 minutes, stirring occasionally. Then add the garlic and fry for another minute.
- Add Flour, Salt and Pepper: Add the gluten-free all-purpose flour, salt and pepper. Stir and fry everything together for another 2 minutes.
- Add Broth: Pour in half a cup of vegetable broth and stir until any lumps of flour dissolve (a couple of minutes).
- Add Potatoes and Bay Leaves and Simmer: Pour in the remaining broth, add chopped potatoes and the bay leaves. Reduce heat to low and let the soup simmer for 20 minutes or until the potatoes are tender.
- Add Cream and Cheese: When the potatoes are cooked, remove the bay leaf and add the dairy-free cream and dairy-free cheese. Stir and cook the soup for another 5 minutes.
- Blend Soup Until Creamy: Process the soup with an immersion blender, adding extra water (broth) if the potato soup is too thick.
- Garnish and Enjoy: Serve the gluten-free potato soup hot, garnished with gluten-free croutons, fresh herbs, and extra grated dairy-free cheese (if desired).
Notes
Potatoes: I used russet potatoes, but you can use any other type of potatoes you like. Just make sure to cube the potatoes before cooking them so they cook quicker and more evenly.
Veggies: I used a mix of carrots, leeks, celery and garlic to add flavor to the soup. Feel free to also add onions or other types veggies you prefer.
Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. You may also used coconut oil or another vegetable oil (such as sunflower oil, canola oil, olive oil, avocado oil etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal butter instead.
Vegetable Broth: I used vegetable broth, but you can also use vegetable stock. Alternatively, if you are not vegetarian or vegan, you may also use chicken stock or chicken broth if you prefer.
Whipping Cream: I used dairy-free whipping cream to keep this recipe dairy-free and vegan. However, if you are not vegan or lactose-intolerant, feel free to use regular whipping cream instead.
Cheese: I used dairy-free shredded cheese, but you can also use regular shredded cheese if you prefer.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend with lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). Alternatively, you can also use corn starch as a thickener for the soup.
Bay Leaves: Bay leaves help to add flavor to the soup, so make sure to add them in. Alternatively, you can also use other types of dried herbs to add depth of flavor.
Chives: I like garnishing this deliciously creamy gluten-free potato soup with fresh chives, but you may also use finely sliced spring onions or fresh parsley.
Storing/Freezing: To store, place the cooled cream of potato soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a pot or the microwave before eating. To freeze, store the potato soup in individual size freezer-safe containers or freezer bags and freeze for up to 2 months.
Note: This recipe was originally posted in 2014 but has since been republished to include an ingredients shot, step-by-step photos, as well as clearer recipe notes and substitutions.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Nutrition
- Serving Size: 1 bowl
Grace Lim says
Good morning Felicia,
Reading the comments on this post from your blog fans, I wondered how I could have missed out reading your earlier post where you shared your life stories.
Potatoes soup has always been a welcome dish in our home (varying from light with chunks of potatoes to creamy in texture).
We love enjoying our soups even in hot humid weather in SG.
Love and blessings always!
Mum
Felicia Lim says
Yes potato soup is great during the whole year, but especially during the cold season!
Kate says
Hi Felicia! Thank you for sharing your hard work…and I love how you’ve personalized it with your own stories…love reading them! This is my first visit, but definately won’t be my last 🙂 I’m on the low carb train..its working wonderfully, so I have a couple of options for the potatoes that might interest you :).
I’ve tried radishes as a substitute for potatoes several times. I’m not a big fan of radishes, but always searching for subs :). I peel them for most everything I’ve tried..lol they can turn whatever you’ve added them to kind of pinkish! I’ve sliced them thin and fried them…very very good with ketchup! I’ve diced them and added them to soups and stews…they’re the closest thing to potatoes I’ve found for this 🙂 I haven’t tried them in potato soup yet…but I have used rutabagas. They have a slightly sweet taste and make great smashed faux-potatoes! Enjoy 🙂
Carolyn says
Thanks Kate! I’m going to try your ideas as I too am cutting the carbs for awhile as I try to lose some weight. What fun, cutting them thin and frying them! Ha I must try that!
I too am new here and I’m loving any chance I can get on – 🙂
felicia | Dish by Dish says
Hi Kate! Thanks so much for dropping by dear, and for your suggestions on how to substitute potatoes! Low-carb cooking often requires a great degree of creativity..! And radishes sliced thin and fried sound pretty amazing! Never heard of rutabagas before, but i’m going to google them!
Carolyn King says
Hi Felicia – Since I receive your blog on my Company email, I’ve never written before. Shame on me, ha! So this one time at least, I just wanted you to know how much I love your fabulous well thought out recipes and your enduring life you share. Thank you so much for the brief moments I take when I open up your emails and enjoy reading about your life and printing out favorite sounding recipes. It has become an inspiring and favorite time for me on the computer. Yes, Be Here Now are wonderful words to live by. Ram Das wrote a book by that name many years ago; since reading it I’ve put this thought above all else especally when times seem complicated. Enjoy your adventure as always. I’m looking forward to hearing how you’re rolling with it! Thank you dear one – Much love and blessings to you..cj
felicia | Dish by Dish says
Hi CJ! Thank you so much for writing.. your comment means so much to me, especially since I am in a particularly trying moment of life. I am so thankful that you find joy in reading the posts and emails I send, and thank you so very much for taking the time to write and tell me your thoughts.
So glad our paths cross, even if only virtually. The book Be Here Now sounds like a wonderful book. I’ll check it out, thank you for telling me about it.
Blessings to you too, and let’s live in the moment.
Carolyn says
Hi Felicia, I’m continuing reading your blogs loving every word you share!
I feel blessed in “knowing” you; your life just feels so exciting to me. I’m loving your adventures right along with you! Thanks so much for sharing your life with us! Hugs!!
Lindsey Gillian says
This is literally making my mouth water. I am doing this up or dinner tonight. Thanks so much for sharing!
felicia | Dish by Dish says
Hi Lindsay! I can bet you’ll love this soup!! Hope you do get to make it tonight – and let me know what you think! 🙂
Chrissa - Physical Kitchness says
This looks like the ultimate comfort soup! Potatoes and herbs? Sounds divine! I can’t wait to try this. Looks really pretty and impressive too. Thanks for the inspiration!
felicia | Dish by Dish says
Hi Chrissa! thank you for stopping by! 🙂 It really is the ultimate comfort soup, as you said in your words. So simple, so heartwarming and so comforting! Hope you’ll like it if you do eventually make it!
Kat | curlsnchard.com says
Hey Felicia, I’m so happy I came across your blog 🙂 Don’t know how I have missed it so far. First: this soup sounds wonderful – I absolutely love this kind of of forgiving soup, where you can just eyeball it, and it always turns out delicious.
Trying to be just in this moment can prove so difficult on some days! Wherever life brings you next, I’m sure you will make the best out of it. There are some big changes in my life ahead for me as well in the foreseeable future, as my partner and me currently live on different continents. Even thinking about such a big move can sometimes be daunting!
felicia | Dish by Dish says
Hi Kat!! Thanks for stopping by! So glad you did! And I’m so excited for your big changes in your life – I hope you and your partner get to live in the same country soon! I moved from Singapore to Buenos Aires 5 years ago, and I’m so glad I made that decision. I hope everything works out for you!
Bintu @ Recipes From A Pantry says
Hey Felicia, nice to E-meet you and it seems like you are in the middle of some big life changes. Well good luck and I look forward to finding out more. Fab soup too.
felicia | Dish by Dish says
Hi Bintu! Nice to e-meet you too and thank you for stopping by! Yep, in the midst of some life changes…very excited to enter this new phase in life! 🙂
Del's cooking twist says
What a wonderful soup. Looks absolutely stunning!
felicia | Dish by Dish says
Thank you Del! So glad you managed to drop by! 🙂 I always love all your French-inspired recipes, it’s lovely to see the twists you give them!
Maggie says
Hi Felicia, just saw your comment and hopping over to checking out your blog. Wow, I’m so glad I found you! I like the clean and elegant photos of yours, and these soup looks so delicious! It’s freakin’ hot in Austin now, but I enjoy a nice bowl of soup all the same 😉
I share very similar experience, moving from Asia to a totally new place to live. Argentina is such a beautiful country and you’ll have a great deal of adventure there! I enjoy reading your stories, and I’m looking forward to cooking delicious food from your site!
felicia | Dish by Dish says
Maggie 🙂 Ni Hao Mah? I read on your blog that you’re originally from China! I can speak basic Mandarin (that’s how i communicate with my grandparents in Singapore)..! How long have u lived in Austin? Do you miss home? I’ve been in Buenos Aires for the past five years, and now in a while I will be relocating to Washington DC! So, new place, new friends, new home, all over again! : )
Nagi@RecipeTinEats says
Of course you have exciting things to come!! Love your attitude to life and ADORE your food. I read about your life and think “how exotic”!! 🙂
felicia | Dish by Dish says
Hey Nagi! You’re right! Exciting things to come!! : ) Really pumped up about this new phase in life!!
Florian @ContentednessCooking says
Your photos are absolutely beautiful and appealing, love these! This recipe looks so delicious and I love to give your readers a vegan option, everyone can enjoy these! Perfect!
felicia | Dish by Dish says
Thank you dear Florian!! Coming from you, the compliment on my photos really made my day (since all your photos are so mouthwatering)! I think I’d like to try more vegan/vegetarian options going forward! 🙂
Patricia @ Grab a Plate says
This sounds lovely, and I like the option of using cashew cream, too! Good luck in your adventure!
felicia | Dish by Dish says
Thank you so much Patricia! I like having a few options so people with different special diets can also enjoy the recipes I post 🙂 Thank you for your best wishes as well!
Debra @ Bowl Me Over says
Though you may have guessed it by the name…soup is definitely my thing. Your recipe looks absolutely delicious! I love your story too and look forward to reading more about your experiences. Good luck in the new adventure!
felicia | Dish by Dish says
Debra! Thank you for dropping by! 🙂 And thank you for your best wishes on our new adventure! We are extremely excited and ready for this new phase in our lives!!
Julie | Small Green Kitchen says
Hi Felicia!
I really enjoyed reading your story. I appreciate the advice you give – to live in the present. Too often I’m thinking and stressing over the future and sometimes dwelling over the past. I will strive to live in the present – it will probably help with stress and anxiety.
What a lovely soup you have here. Potato soup is one of my favorite types of soups. I like that yours doesn’t contain bacon, as many that I come across do. Great recipe! 🙂
felicia | Dish by Dish says
Hi Julie…! Thank you so much for dropping by! 🙂 I need to remind myself to live in the present too..! It’s often so much easier to give advice than to live it out … but in this case I do my best to take my own advice!
This was actually the first time I made potato soup.. but it was actually really good! And best of it, the ingredients are so cheap! Makes for a good and economic way to fill up a hungry belly!