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Gluten-Free Potato Soup

Gluten-free potato soup is simmered in a 5-quart Dutch oven until the russet potatoes are fork-tender, then thickened by mashing some of the potatoes. Whole milk makes the soup creamy, while gluten-free flour helps create a smooth base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs finely chopped
  • 2 cloves garlic minced
  • 0.25 cup gluten-free all-purpose flour blend
  • 4 cups gluten-free chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the gluten-free flour and stir for 1 minute, until it forms a smooth paste with the butter and vegetables.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the potatoes, salt, and pepper, then bring to a boil over medium-high heat.
  7. Reduce the heat to low, cover, and simmer for 15–20 minutes, until the potatoes are tender when pierced with a fork.
  8. Mash some of the potatoes against the side of the pot to thicken the soup.
  9. Stir in the milk.
  10. Cook over medium-low heat for 3–5 minutes, stirring occasionally, until hot; do not let the soup boil.

Notes

For a thicker soup, mash more of the tender potatoes against the pot before adding the milk. Refrigerate leftovers for 3–4 days; freezing is not recommended because the milk may separate. For a dairy-free variation, use dairy-free butter and unsweetened dairy-free milk.