Healthy Potato Soup (Gluten-free + Dairy-free)

Name: Healthy Potato Soup (Gluten-free + Dairy-free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 Tbsp olive oil (22g); 1 small yellow onion (140g); 1 cup carrots (150g); 1/2 cup celery (90g); 1 Tbsp garlic powder; 1/2 Tbsp dried parsley; 1 tsp celery seed; 1/2 tsp salt + more to taste; 1/2 tsp black pepper; 1.5 lb. white potatoes; 4 cups vegetable or chicken broth (960g); 1 tsp Worcestershire sauce; 2 cups unsweetened almond milk (480g); 2 Tbsp heavy cream (30g); 2 Tbsp cornstarch (16g); Cooked bacon crumbles; green onions or chives; shredded cheese; croutons

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
220 kcal
Course
Main Course
Cuisine
American

Healthy Potato Soup (Gluten-free + Dairy-free)

Heidi Hunt

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This Healthy Potato Soup tastes just like a loaded baked potato in soup form! Lightened up from traditional recipes, this soup is lower in fat and even packs some protein. It's naturally gluten-free and can easily be made dairy-free. This soup is easy to make and perfect to top with all of your favorite potato toppings!

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Ingredients

Servings

1.5 Tbsp olive oil (22g)
1 small yellow onion (140g) diced
1 cup carrots (150g) diced
1/2 cup celery (90g) diced
1 Tbsp garlic powder
1/2 Tbsp dried parsley
1 tsp celery seed
1/2 tsp salt + more to taste
1/2 tsp black pepper
1.5 lb. white potatoes peeled and chopped - russet, yukon, any potato works!
4 cups vegetable or chicken broth (960g)
1 tsp Worcestershire sauce optional for more flavor
2 cups unsweetened almond milk (480g) make sure it’s plain
2 Tbsp heavy cream (30g) use dairy-free if needed
2 Tbsp cornstarch (16g)

Optional garnishes:

Cooked bacon crumbles
green onions or chives
shredded cheese
croutons

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Instructions

Heat olive oil in a large pot or dutch oven. When warm, add the onions, carrots, celery, garlic powder, celery seed, salt and black pepper. Saute for 6-8 minutes or until vegetables are tender.
Then, add the potatoes, broth and worcestershire sauce (if using). Bring to a boil, reduce the heat, and simmer for 30 minutes.
Once potatoes are tender, stir in the milk and heavy cream. Use an immersion blender to puree half of the soup (or transfer half of the soup to a blender and blend until mostly smooth). You can leave as many potato chunks as you wish (or puree as much as you wish!)
Mix 1/4 cup of the soup with the cornstarch to make a cornstarch slurry and add back to the soup. You can add another tablespoon if you want the soup thicker. Taste and add more salt or seasonings to taste (I added an extra 1/4 tsp of salt here).

Notes

I highly recommend adding some toppings to this one since it doesn’t have a whole lot of texture to it. Shredded cheese, bacon crumbles, croutons and green onions are all delicious on top of this potato soup, but do whatever suits your fancy!

Nutrition Information

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Serving 1.5 cups (330g) Calories 220kcal (11%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 7.5g (12%) Saturated Fat 2g (10%) Fiber 3.5g (14%) Sugar 3.6g (7%)