This gluten free dairy free potato soup is rich without being heavy. Made with onion, garlic, and thyme, it’s got a subtle but delicious flavor. The coconut milk makes it nice and creamy – a perfect comfort food. Stovetop and Instant Pot directions included!
Soups are great when the weather turns cold and you just want something warm and delicious.
This creamy soup will not disappoint – topped with bits of bacon, chopped green onions, and some fresh cracked pepper, it’s hearty without being heavy.
If you’ve got potatoes sitting around that need to get used up, this is a great way to do just that. It is truly an easy soup to make and is sure to be a crowd-pleaser.
Why you’ll love this gluten free potato soup
- This soup cooks up in one pot, whether it’s made on the stove or in the Instant Pot.
- It’s rich and creamy without having to use heavy cream.
- It’s gluten free, dairy free, and Whole30 compatible but anyone you serve it to would never guess becasue it’s so delicious.
Ingredients
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
- Potato – I like Russet potatoes, but Yukon Gold or red potatoes will also work.
- Onion – any type of onion will work. I typically use a yellow or sweet onion.
- Oil – avocado or olive oil work well.
- Broth – I use chicken broth, but you can use vegetable broth to make this recipe vegetarian and vegan.
- Garlic – the recipe calls for 2 large cloves, but you can use more if you like garlicky soup.
- Coconut milk – used the full fat coconut milk from a can. You can also use coconut cream instead.
- Herbs – the recipe calls for dried thyme, but you can also use fresh if you have it.
- Kosher salt – I always use Diamond Crystal brand, which is slightly less salty than other brands. See this article from Cook’s Illustrated on types of kosher salt for more information.
- Toppings – Ground black pepper, bacon bits, and green onions are great on top of this soup. You could also use chives, dairy free cheese, or dairy free sour cream (check ingredients if doing a Whole30).
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make this creamy potato soup recipe
- Dice the onions with a large knife and cutting board. Set aside.
- Peel and cut the potatoes into roughly 1 inch cubes. Set aside.
- Warm a large pot over medium heat. Add in the oil, let it warm, then add in the onion and ⅛ tsp kosher salt. Cook for 4 minutes then add the garlic and cook for 1 more minute.
- Place the broth, thyme, bay leaf, and 1 tsp kosher salt into the pot. Increase the heat to high and bring to a boil.
- Add the potatoes and return to a boil. Reduce the heat to low and let simmer for 12-15 minutes, until the potatoes are cooked through.
- Remove the pot from the heat and let cool for 5-10 minutes. Remove the bay leaf and discard, then use an immersion blender to combine the soup.
- Pour in the coconut milk and blend with the immersion blender again, until the soup reaches a smooth consistency. Taste and add more kosher salt as necessary.
- Scoop into bowls and top with cooked bacon, diced green onions, and a bit of freshly ground black pepper, then serve.
What goes well with potato soup
You can use this soup as a main course, as a side, or serve just a cup as an appetizer. Either way, there are lots of great options to serve with or after potato soup! Here are just a couple.
- A sandwich – a grilled cheese or turkey sandwich would be great.
- Bread or rolls – just make sure they are gluten free.
- Crackers – our family love the Simple Mills almond flour ones.
- A salad – you can serve a light one like this pear salad recipe, or you can do a heartier version like this chicken salad with pears.
- Grilled meat – a yummy grilled flank steak or a grilled pork tenderloin would both work well with this soup.
FAQ
Check out these answers to commonly asked questions about potato soup.
I recommend using Russet potatoes for their lighter and fluffier texture, but Yukon Golds or even red potatoes would also work.
Yes, you’ll want to peel potatoes for this soup.
Yes, you can definitely make potato soup in the Instant Pot. I’ve included Instant Pot directions in the recipe card at the bottom of this post.
Wait for the soup to cool completely, then pour into an airtight container. The soup will keep in the fridge for 4-5 days.
Yes, you can. Wait for it to cool completely, then store it in an airtight container in the freezer. When reheating it, you may need to add a little broth to get the right consistency.
Recipe tips & substitutions
- This soup is made with Russet potatoes, but red or Yukon Gold potatoes would also work.
- You can use fresh thyme if you don’t have dried – use ½ tablespoon of fresh thyme to replace the dried.
- Try using leek or shallot instead of onion to give the soup a slightly different flavor.
- To make this soup vegetarian and vegan, use vegetable broth instead of chicken stock.
More gluten and dairy free soup recipes to check out:
- Pumpkin Sweet Potato Soup (GF, DF, Paleo, Whole30)
- Easy Hamburger Soup (GF, DF, Whole30)
- Turkey Tortilla Soup (GF, DF, Paleo, Whole30)
- Roasted Kabocha Squash Soup (GF, DF, Paleo, Whole30)
- Leftover Turkey & Rice Soup (GF, DF)
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Gluten Free Dairy Free Potato Soup
Equipment
Ingredients
- 1 tbsp oil
- 2 lbs russet potatoes
- 4 c chicken broth
- 2-3 cloves garlic pressed or minced
- 1 small onion diced (1c)
- ¾ c coconut milk
- ½ tsp dried thyme
- 1 bay leaf
- 1 ⅛ tsp kosher salt more to taste
- ground black pepper for topping
- cooked bacon for topping
- green onions for topping
Instructions
Stovetop Directions
- Peel then cut the potatoes into roughly 1 inch cubes using a cutting board and large sharp knife. If needed dice the onions and press the garlic as well. Set aside.
- Put a large pot over medium heat on the stove. Measure out the oil and pour it in the pot, letting it cook a minute or two to warm up. Add in the diced onion and ⅛ tsp kosher salt and cook for 4 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute, until fragrant.
- Pour in the broth and place the thyme, bay leaf, and 1 tsp kosher salt into the pot. Increase the heat to high and bring to a boil. Once boiling, add the potatoes and return to a boil.
- Reduce the heat to low and let simmer for 12-15 minutes, until the potatoes are cooked through and easily pierced with a fork.
- Remove the pot from the heat and let cool for 5 to 10 minutes. Remove the bay leaf and discard, then use an immersion blender to combine the soup.
- Pour in the coconut milk and blend with the immersion blender again, until the soup reaches a smooth consistency. Taste and add more kosher salt as necessary. Scoop into bowls and top with cooked bacon, diced green onions, and a bit of freshly ground black pepper, then serve.
Instant Pot Directions
- Peel then cut the potatoes into roughly 1 inch cubes using a cutting board and large sharp knife. If needed dice the onions and press the garlic as well. Set aside.
- Plug in the Instant Pot and press the Saute button. Measure out the oil and pour it in the Instant Pot, letting it cook a minute or two to warm up. Add in the diced onion and ⅛ tsp kosher salt and cook for 4 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute, until fragrant.
- Press the Keep Warm button to turn the Saute mode off. Pour in the broth and place the thyme, bay leaf, and 1 tsp kosher salt in as well. Add in the potatoes and place the lid on the Instant Pot. Turn the top valve to Sealing, then press the Manual button and set the time to 10 minutes on High using the + button.
- When the timer goes off, turn the top valve to Venting to let the pressure release. Let cool for 5 to 10 minutes. Remove the bay leaf and discard, then use an immersion blender to combine the soup.
- Pour in the coconut milk and blend with the immersion blender again, until the soup reaches a smooth consistency. Taste and add more kosher salt as necessary. Scoop into bowls and top with cooked bacon, diced green onions, and a bit of freshly ground black pepper, then serve.
Notes
- This soup is made with Russet potatoes, but Yukon Gold or red potatoes would also work.
- You can use fresh thyme if you don’t have dried – use ½ tablespoon of fresh thyme to replace the dried.
- Try using leek or shallot instead of onion to give the soup a slightly different flavor.
- To make this soup vegetarian and vegan, use vegetable broth instead of chicken stock.
Tina
This is a bland recipe.
pd
Absolutely delicious! I made exactly as printed and it turned out so good and creamy. Warming up with it now. Thank you for sharing tasty DF options.
Taryn Solie
Love to hear this Paula – so glad you liked it!
Kristen
Can you taste the coconut?
Taryn Solie
Hi Kristen! I cannot taste the coconut, and neither can my family. If you’re very sensitive to it maybe you could? But I never have. Hope that helps!