Description
A simple and delicious gluten-free potato soup without flour.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add diced potatoes and vegetable broth.
- Bring to a boil and then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in milk and season with salt and pepper.
- Serve hot, garnished with chives.
Notes
- Adjust the thickness by adding more or less broth.
- For a creamier texture, blend longer.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: potato soup, gluten free, easy recipe