This Loaded Potato Soup recipe is comfy, cozy, creamy(without the dairy!) and 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, and Dairy-Free too!
Whether you are looking to have a slow cooker Sunday, or a quick weeknight meal, this 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!
I love making this comforting soup recipe for my family! It's naturally gluten-free and dairy-free, plus it's packed with hidden veggies.
What Ingredients Do I Need to Make This Delicious Soup Recipe?
Here's what you'll need :
- Potatoes
- Broth
- Carrots
- Celery
- Cauliflower
- Onion
- Garlic
- Seasonings: Salt, pepper & basil
Toppings for your 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.
Let's eat!
Loaded Potato Soup Recipe
This Loaded Potato Soup recipe is comfy, cozy, creamy(without the dairy!) and and loaded with lots of hidden veggies! It's a warming, naturally gluten-free soup that the whole family will love.
Servings: 6
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
- ½ Onion chopped
- 2 Garlic Cloves minced
- 1 teaspoon Salt
- ½ 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.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!
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