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Creamy Gluten Free Dairy Free Potato Soup

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A rich and creamy potato soup that is both gluten-free and dairy-free, perfect for cozy nights.

Ingredients

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  • 1 tbsp Oil
  • 2 lbs Russet Potatoes
  • 4 cups Chicken Broth
  • 2–3 cloves Garlic
  • 1 small Onion
  • ¾ cup Coconut Milk
  • ½ tsp Dried Thyme
  • 1 Bay Leaf
  • 1 and â…“ tsp Kosher Salt
  • Black Pepper (for topping)
  • Cooked Bacon (or crispy tempeh for a vegan option)
  • Green Onions (for garnish)

Instructions

  1. Prepare the ingredients: Wash and peel the potatoes, and chop them into bite-sized pieces. Dice your onion and mince the garlic.
  2. Sauté the onion and garlic: Heat the oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and sauté for another minute.
  3. Add the potatoes and broth: Once the onion and garlic are fragrant, add the chopped potatoes, chicken broth, dried thyme, and bay leaf. Bring to a gentle boil.
  4. Simmer and cook: Reduce the heat and let the soup simmer for 20-25 minutes until the potatoes are fork-tender.
  5. Add the coconut milk: Remove the bay leaf and stir in the coconut milk. Simmer for another 5 minutes.
  6. Blend to perfection: Use an immersion blender to blend the soup until creamy or blend half for a chunkier texture.
  7. Season and serve: Adjust seasoning with salt and black pepper. Serve hot, topped with bacon or tempeh and green onions.

Notes

Pair with a side salad or gluten-free bread. Leftovers can be stored in the fridge for up to 4 days or frozen for up to three months.

Nutrition

Find it online: https://pennykitchenz.com/creamy-gluten-free-dairy-free-potato-soup/

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