Creamy, rich soup is so easy and so good!
Potato soup has to be one of my favorite things to eat and make. It’s so creamy and warming. I made this on one of the coldest days of February-65 degrees. But it was still delicious, even when the sun was out and it felt super hot.
One of my sisters was going vegetarian for awhile, so I made this meatless. Of course, I omitted the bacon on top. I used vegetable broth instead of chicken broth, and modified it to be 100% meatless. You may be thinking, “isn’t bacon what makes soup good?”
Even though my family is a huge fan of bacon, they still loved this. I’m made it several times, a few times with meat and then once vegetarian.
Creamy Gluten Free Potato Soup
6 medium russet potatoes, skinned and chopped into half inch pieces
1 tablespoon butter
1/2 cup chopped yellow or white onion
3/4 cup chopped celery
2 cloves garlic, minced
8 cups vegetable broth (if not vegetarian use chicken broth)
1/4 cup butter
1/4 cup gluten free all purpose flour
1 cup heavy whipping cream
3 tablespoons chopped cilantro
salt and pepper, to taste
Cheese, chopped bacon, or cilantro, to garnish
- Melt the 1 tablespoon of butter in a pot over medium heat. Add onion and celery. Season with salt and pepper. Cook until onion is translucent and celery is soft, about 5 minutes.
- Add the potatoes and sauté for three minutes. Add vegetable broth and season with salt and pepper.
- Reduce down to a simmer, cover, and cook until potatoes are fork tender, about 1 hour.
- In a saucepan melt the 1/4 cup of butter over medium heat. Add flour to create a roux. Whisk constantly for about thirty seconds. Add cream, cilantro and season with salt and pepper. Whisk constantly until thickened, about two minutes. Add roux to soup and mix well.
- Blend half the soup in a blender, or blend with an immersion blender for five seconds. Serve with desired garnishes.