Potato Soup without Flour
This delightful potato soup is creamy and comforting, made without any flour, making it perfect for gluten-free diets. The velvety texture comes from blended potatoes, which give it a rich taste and satisfying creaminess.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 potato peeler
- 1 cutting board
- 1 immersion blender or countertop blender
- 1 set measuring cups and spoons
Ingredients
- 4 medium-sized potatoes About 1.5 pounds.
- 1 medium onion About 7 ounces.
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup milk Or dairy-free alternative.
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- optional chopped chives or green onions For garnish.
Instructions
- Peel the potatoes and cut them into medium-sized cubes. Set aside.
- Dice the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional minute, ensuring it does not burn.
- Add the cubed potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked through, remove the pot from the heat. Carefully use an immersion blender to puree the soup until smooth.
- Return the blended soup to the pot, and stir in the milk. Heat gently over low heat, adding salt and pepper to taste.
- Serve hot, garnished with chopped chives or green onions if desired.
Notes
For a richer taste, you can add a dollop of sour cream or Greek yogurt when serving.
Feel free to add vegetables like carrots or celery for added flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Simply reheat before serving.