Does Potato Soup Have Gluten in It?

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.

How Do You Thicken Potato Soup Without Flour?

Instead of using wheat flour to thicken potato soup, you can use gluten-free all-purpose flour or cornstarch to create the same effect.

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

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

Units Scale

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

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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