Gluten Free Dairy Free Potato Soup
This gluten and 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!
Servings 8
Calories 159kcal
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.
Nutrition
Calories: 159kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 766mg | Potassium: 637mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 2mg