• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Well Fed Baker
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner » Soups

    Gluten Free Potato Soup

    Published: Jan 12, 2023 · Modified: Apr 8, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    It's that time of year, when I just want to eat soup every night.  If you're dealing with all sorts of after school activities and work like I am, ease is important for weeknight meals. Luckily, gluten free potato soup is one of the easiest soups you can make and it's one of my favorite soups for soup season! It's a comforting soup that is perfect for a cold winter day.

    This creamy potato soup uses no flour or thickeners, plus it's completely dairy free.  I've added nutritional yeast plus dairy free sour cream and topped it off with crispy bacon and dairy free cheese to create a delicious loaded baked potato soup that you and your whole family will love!

    A bowl of gluten free potato soup sitting on a wood table.

    This recipe can be made on the stove top or in the Instant Pot.  Instructions for both are located in the recipe card.  Check out my other great gluten-free soups!

    Jump to:
    • Ingredient Notes
    • Substitutions & Variations
    • Instructions
    • Storage
    • Recipe FAQs
    • More gluten free soup recipes:
    • Recipe

    Ingredient Notes

    This gluten-free potato soup recipe uses simple ingredients to create a super creamy soup.  Since potatoes are a starchy vegetable, they are used to thicken the soup instead of adding flour.  

    Ingredients for gluten free potato soup on a white wooden table.
    • Oil - I use olive oil for most of my cooking, but any light flavored cooking oil will work here.
    • Onions, Celery and Garlic - the aromatics to make your soup base.  I prefer fresh garlic to the powdered stuff.  
    • Carrots - We could all do with a little extra vegetables in our life! The carrots not only add flavor, but color to this potato soup. 
    • Chicken Broth - Make sure to use a gluten free broth in your soup.  Store bought broths are a common ingredient with hidden gluten.  If you want to make a vegan potato soup, substitute with vegetable broth.
    • Paprika, Dry Mustard, Thyme, Salt & Pepper - A combination of herbs and spices to flavor the soup.  Paprika and dry mustard lend some of the savory flavor normally added by cheese.  If you want to use fresh herbs, you'll need about 3 times as much as I called for in the recipe. 
    • Potatoes - I use a blend of red and Yukon gold potatoes cut into cubes.  Yellow potatoes provide that butter smoothness, while red potatoes stay a little chunky even after cooking.  Whether you peel the potatoes or not is personal preference.  The color of the soup will change slightly if you leave the skins on the potatoes.
    • Non-Dairy Milk - I use unsweetened coconut milk (the type that comes in a carton) because I like the creaminess of coconut milk.  I do not recommend full fat coconut milk (the kind in the can) because it does leave a coconut after taste to the soup. You can use the dairy free milk of your choice.  If you're not dairy free, feel free to use whole milk in the same measure.
    • Lemon Juice
    • Nutritional Yeast - This helps provide the cheesy flavor to this dairy free soup.  
    • Vegan Sour Cream - I like the added richness and flavor that sour cream gives to the soup.  If you don't want to use sour cream, replace with an equal measure of milk.  If you're not dairy free, use regular sour cream in the same measure.

    See recipe card for full ingredient list with measurements.

    Substitutions & Variations

    • Make it Vegan or Vegetarian - Use vegetable broth in place of chicken stock.  Garnish with vegan bacon bits.
    • Not Dairy Free - If you're not dairy free, feel free to use dairy milk and dairy sour cream in place of the non-dairy ingredients.  The measurements are the same.
    • If you plan on making bacon to top your potato soup, use the leftover bacon fat to cook the vegetables in place of the olive oil.

    Instructions

    For this soup, you'll need a large soup pot (I love to use a large dutch oven) or an Instant Pot.  Plus, it will be very helpful to have an immersion blender as well.

    Carrots, onions and celery in a dutch oven pot.

    STEP 1: Add the oil, carrots, onions and celery to your pot over medium heat.  Cook while stirring occasionally until the onions have softened, about 7 minutes.

    Soup aromatics in a dutch oven pot.

    STEP 2: Add garlic to the partially cooked vegetables and continue to cook for 1 minute, stirring constantly.

    Broth being poured into a soup pot filled with potatoes.

    STEP 3: Add the potatoes, salt, pepper, paprika, mustard and thyme to your pot.  Then pour in the broth.  Stir and bring to a simmer, then cover and cook for 20 minutes or until the potatoes are fork tender.

    An immersion blender partially submerged in a pot of cooked potatoes and carrots.

    STEP 4: Once the vegetables are cooked through, remove the lid and use an immersion blender to puree about half of the potatoes.  If you don't like potato chunks, then puree all of the potatoes.  If you don't have an immersion blender, you can use a potato masher instead.

    Coconut milk, nutritional yeast, sour cream and lemon juice added to the pot of pureed soup.

    STEP 5: Remove the pot from heat.  Add the non-dairy milk, nutritional yeast, vegan sour cream and lemon juice.  Stir until everything is combined.

    A large pot of gluten free potato soup.

    STEP 6: Let the soup sit for about 5 minutes, then serve.

    If you want the Instant Pot directions, see the recipe card below.

    A ladle full of gluten free potato soup with a creamy texture and chunks of cooked potatoes and carrots.

    Storage

    Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or batch reheat on the stove top.

    Recipe FAQs

    What is the thickener in potato soup?

    Potatoes are very starchy, so no thickener is required. The potato starch will act as the thickener. No flour or cornstarch is needed for this recipe.

    What is the best potato to use for potato soup?

    My preference is a combination of red and yellow potatoes. They are both great all purpose potatoes. Red potatoes tend to hold their shape a little better through cooking, which makes for nice potato chunks in the soup. Yellow potatoes turn creamy and smooth and have a buttery quality.

    A lot of recipes recommend Russet (baking) potatoes for soup. While they are high in starch and so thicken up really well, they are more suited for baked potatoes. The texture doesn't blend as smoothly when they are pureed and they can sometimes get gluey if blended to much.

    What goes well with potato soup?

    At my house, I normally serve potato soup with a meat dish like chicken or brisket. It also pairs well with a sandwich. Because potato soup is high in carbs, I do tend to lean towards a protein to balance the meal.

    Can I leave the potato skins on for the soup?

    You sure can. The color of the finished soup won't be as even, since you'll see flecks of the pureed potato skins. I actually prefer to leave the skins on when making this soup for my family. It not only saves time, but there are lots of good nutrients in potato skins.

    A bowl of gluten free potato soup topped with shredded cheese and bacon pieces.

    More gluten free soup recipes:

    • A bowl of Brunswick stew sitting on a metal tray.
      Classic Brunswick Stew
    • A bowl of creamy ham and potato soup garnished with green onions.
      Creamy Ham and Potato Soup
    • A bowl of white bean and ham soup served with a piece of cornbread.
      White Bean and Ham Soup
    • A bowl of black bean and sweet potato soup garnished with cilantro and lime wedges.
      Southwest Black Bean Sweet Potato Soup

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    Gluten free potato soup garnished with bacon and shredded cheese.

    Gluten Free Potato Soup

    This amazing gluten free potato soup is rich and creamy without any added thickeners or dairy.
    Author: Tiffany
    5 from 7 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 232kcal
    Prevent your screen from going dark

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Cup Yellow Onion diced
    • 1 Cup Carrots sliced ¼" thick
    • ½ Cup Celery diced
    • 3 cloves Garlic minced
    • 1 teaspoon Salt
    • ½ teaspoon Black Pepper
    • ½ teaspoon Paprika
    • ½ teaspoon Dry Mustard
    • 1 pinch Thyme
    • 3 Cups Potatoes peeled and cut into chunks
    • 3 Cups Gluten Free Chicken Broth or vegetable broth
    • 1 Cup Non-Dairy Milk
    • 1 Tablespoon Lemon Juice
    • ¼ Cup Nutritional Yeast
    • ½ Cup Vegan Sour Cream

    Instructions

    Stovetop directions

    • Add oil, onions, carrots and celery to a large soup pot over medium heat. Cook, stirring occasionally, until the onions are tender. About 7 minutes.
      2 Tablespoons Olive Oil, 1 Cup Yellow Onion, 1 Cup Carrots, ½ Cup Celery
    • Add the garlic and cook 1 minute, stirring continuously.
      3 cloves Garlic
    • Add the potatoes, broth, salt, pepper, paprika, mustard and thyme. Stir well. Bring to a simmer and cover. Cook for 20 minutes or until the potatoes are fork tender.
      1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Paprika, ½ teaspoon Dry Mustard, 1 pinch Thyme, 3 Cups Potatoes, 3 Cups Gluten Free Chicken Broth
    • Use an immersion blender to puree the potatoes. If you like potato chunks, then only puree half of the vegetables.
    • Remove from heat and add the milk, lemon juice, nutritional yeast, and sour cream. Stir well until the cream and yeast is dissolved.
      1 Cup Non-Dairy Milk, 1 Tablespoon Lemon Juice, ¼ Cup Nutritional Yeast, ½ Cup Vegan Sour Cream
    • Let the soup sit for about 5 minutes. Salt and pepper to taste. Garnish with bacon pieces, shredded cheese and chives. Serve.

    Instant Pot directions

    • Set the instant pot to saute. Add the oil, onions, and celery to the pot. Cook for 7 minutes, stirring occasionally.
    • Add the garlic and continue to cook for 1 minute more, stirring continuously.
    • Cancel saute mode.
    • Add the carrots, potatoes, broth, salt, pepper, paprika, mustard and thyme to the pot. Place the lid on and set to seal.
    • Cook on high pressure for 10 minutes and quick release when the time is complete.
    • Open the lid carefully (it will be very hot). Use an immersion blender to puree half of the vegetables.
    • Add the milk, nutritional yeast, lemon juice and sour cream and stir them into the soup until they are dissolved.
    • Let sit for 5 minutes, then salt and pepper to taste. Garnish and serve.

    Notes

    Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or batch reheat on the stove top.
    Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 967mg | Potassium: 698mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3776IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    5 from 7 votes (7 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

     

     

    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

    More About Me

    Strawberry Season

    • A slice of strawberry delight served on a white plate.
      No Bake Strawberry Delight
    • A serving spoon scooping out strawberry cobbler from a white baking dish.
      Easy Strawberry Cobbler Recipe
    • A strawberry pound cake on a white serving plate sitting on a pink table.
      Fresh Strawberry Pound Cake
    • A slice of strawberry blueberry pie topped with star shaped pie crust on a white plate.
      Strawberry Blueberry Pie
    • Sliced strawberry crumb cake stacked on a table.
      Strawberry Crumb Cake
    • Two strawberry waffles topped with syrup and slices of fresh strawberries.
      Gluten Free Strawberry Waffles
    Ad for Perfect Gluten Free Pies cookbook.

    What's Trending

    • Crispy pork carnitas on a sheet pan garnished with lime and cilantro.
      Best Dutch Oven Carnitas (Mexican Pulled Pork)
    • A serving dish of green beans and potatoes with bacon.
      Southern Green Beans and Potatoes
    • A glass bowl filled with air fryer popcorn.
      Air Fryer Popcorn
    • A pan of dairy free Marry Me Chicken sitting on a marble counter.
      Dairy Free Marry Me Chicken
    • Four baked panko chicken breasts sitting on a baking sheet.
      Crispy Baked Panko Chicken
    • A sliced chicken breast drizzled with spicy honey sauce on a serving tray.
      Baked Spicy Honey Chicken
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter

    Footer

     

     

    ↑ back to top

    About

    • Accessibility Policy
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2015-2025 Wellfedbaker

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.