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Creamy Gluten-Free Potato Soup


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!


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


  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 with olive oil in a large stock pot 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 simmer 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 and creamy, 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.


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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