This Loaded Potato Soup recipe is comfy, cozy, creamy(without the dairy!) and loaded with lots of hidden veggies! It's a warming, naturally gluten free soup that the whole family will love. Make a big batch on the weekend and you'll have leftovers throughout the week.
Gluten Free Potato Soup That's Dairy Free too!
I love making this comforting and nutritious soup for my family! Perfect for weeknights, cozy weekends, or when you're craving something hearty and satisfying, this soup brings all the creamy comfort without the gluten or dairy. No flour or cream needed!
Whether you are looking to have a slow cooker Sunday, or a quick weeknight meal, this easy recipe for creamy potato soup is the ultimate bowl of comfort food!
This soup can be made in both the crockpot or the instant pot, and directions for each are posted in the recipe below!
What Ingredients Do I Need to Make This Crockpot Potato Soup Recipe?
Ingredients you'll need:
- Russet Potatoes
- Chicken or Vegetable Broth
- Carrots
- Celery
- Cauliflower
- Onion
- Garlic
- Seasonings: Salt, pepper and basil
- Bacon, Chives and Cheddar Cheese optional for topping
This soup is packed with hidden veggies! To keep it vegan: Skip the bacon and use vegetable broth.
How to Make Potato Soup
- Sautรฉ.
In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook another minute until fragrant. - Toss everything into the pot!
Add diced potatoes, broth, veggies, onions, garlic and seasonings. Cook in the crockpot on low for 6 hours. If using an instant pot, set the pressure cooker for 10 minutes. - Blend for creaminess.
Using an immersion blender, puree part (or all) of the soup until smooth and creamy. For a chunkier texture, only blend half the soup. - Serve and top it off.
Ladle into bowls and top with crumbled bacon, cheese and green onions for that classic loaded potato vibe.
Toppings for your Baked Potato Soup
- Cooked and crumbled bacon
- Chopped green onions or chives
- If you are not dairy free, go ahead and add some cheese or sour cream, or use plant-based versions of these toppings.
Serving Ideas
Serve your loaded potato soup with a side of gluten free bread, a crisp green salad, or roasted vegetables for a balanced meal. It's a hit for family dinners, cozy Sundays, or meal prep lunches.
Have you tried this recipe? Be sure to leave a review below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Loaded Potato Soup (Gluten Free and Dairy Free)
Equipment
Ingredients
- 4-5 Medium Russet Baking Potatoes peeled and chopped
- 4 cups Chicken or Vegetable Broth enough to cover the potatoes in the pot
- 2 tablespoon Oil
- 2 Carrots diced
- 2 Celery Ribs diced
- 2 cups Cauliflower chopped florets
- ยฝ Onion chopped
- 2 Garlic Cloves minced
- 1 teaspoon Salt
- ยฝ teaspoon Basil dried
- Pepper to taste
For Serving
- Bacon cooked & crumbled
- Chopped Fresh Chives
Instructions
Crock Pot Instructions
- Heat oil in a skillet and saute onion and garlic until tender. Stir frequently making sure the garlic doesn't burn. Remove from heat.
- Add potatoes, carrots, celery, and cauliflower to the crockpot. Cover with broth, then stir in the onion mixture, salt, pepper and basil.
- Cover and cook on low for 6-8 hours or high 3-4 hours.
- Remove lid and blend the soup with an immersion blender(or potato masher)until desired consistancy. The potatoes and cauliflower will thicken the soup naturally.
- Top with crumbled bacon and chives.
Instant Pot Directions
- Press the saute button and add oil.
- Saute onion and garlic in the oil until tender.
- Add the remaining ingredients to the Instant Pot, making sure the potatoes are covered with broth.
- Seal lid and pressure cook for 10 minutes.
- When cooking time is complete, vent using the quick release.
- When finished venting, open the lid and blend with an immersion blender. Soup will thicken as it stands. Serve with desired toppings.
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