Description
Creamy gluten-free potato soup recipe Quick easy comfort food Dairy free options Perfect for chilly nights Ready in 30 mins
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 large russet potatoes (about 2 lbs), peeled and cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 cup whole milk
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes, chicken broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are fork-tender, about 15-20 minutes.
- Once the potatoes are soft, use a potato masher or an immersion blender to blend the soup to your desired consistency.
- Reduce the heat to low and stir in the milk. Warm the soup through, but avoid boiling it after adding the dairy to prevent curdling. Season generously with salt and black pepper.
- Ladle the hot soup into bowls and top with your favorite garnishes like shredded cheddar cheese and chopped chives.
Notes
A rich, velvety, and simple gluten-free potato soup that is the ultimate cozy comfort food, perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 280 calories
- Sugar: 6 grams
- Fat: 9 grams
- Carbohydrates: 42 grams
- Fiber: 4 grams
- Protein: 8 grams