free of gluten and top 8 allergens
This creamy potato soup is loaded with chunks of tender, hearty potatoes. Easy to make and absolutely delicious with or without toppings!
Oh…and no cream or flour required!
So load it up with your favorite toppings for the ultimate in comfort food.
Loaded potato soup is popular, but read more to check out our favorite!
mise en place
How to Make Creamy Potato Soup
- Heat oil in a 3-quart saucepan over medium heat. Add chopped onion and diced celery. Cook until tender, about 5 minutes.
- Add minced garlic and cook another 30 seconds.
- Sprinkle with finely chopped fresh rosemary. Stir in vegetable broth, cubed russet potatoes, and a bay leaf. Increase heat to medium-high. When the soup comes to a boil, reduce to medium-low and simmer until potatoes are tender when pierced with a fork or knife, about 10 minutes. Remove and discard the bay leaf.
- Turn off the heat and using an immersion blender, puree the soup leaving half of the potato cubes intact. (Alternately you can also puree in a blender. Allow to cool slightly. Scoop out about half of the soup and pour into a blender. Process until smooth, returning to the saucepan with the un-pureed soup.)
We like russets because their starch content makes the liquid in the soup thicken quickly and become creamy. If not overcooked, the potatoes will hold their shape beautifully. Be sure that you don’t rapidly boil when cooking, but just simmer over medium-low heat.
Toppings for Creamy Potato Soup
- Emerald Herb Oil
- Bacon bits or plant-based bacon
- Cheddar Shreds
- Green onions or chives
- Allergy-friendly sour cream
- Gluten-free croutons
- French-fried gluten-free onions
- Bistro croutons
Top your soup your way! If you want all the flavors of a loaded baked potato, add bacon or plant-based bacon and alternative sour cream.
We recently posted Joel’s favorite emerald herb oil, which he uses in so many recipes. Well, this creamy potato soup was no exception. It’s true. As long as herb oil is in the fridge, watch out.
our favorite!
Well, the soup is sooooo delicious with cheddar shreds and green onions. However, the finishing swirl of emerald herb oil adds a whole new dimension of flavor! Wow!
And a drizzle of oil is an easy way to go from everyday to gourmet.
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Creamy Potato Soup
Yield 4-6 Servings
Free of: gluten and top 8 allergens.
All the flavors of a loaded potato in this comforting soup!
Ingredients
2 tbsp vegetable oil
2 cups chopped onion
1 cup diced celery
1 tbsp minced garlic
1 tsp finely chopped fresh rosemary
4 cups vegetable broth
4 cups russet potatoes, peeled and cut into 3/4-inch cubes (about 1-1/2 pounds)
1 bay leaf
Garnishes, optional
1/4 cup Emerald Herb Oil
1 cup cheddar-style shreds
1/2 cup chopped, cooked bacon
1/4 cup sliced green onions
Alternative sour cream
Instructions
- Heat the oil in a 3-quart saucepan over medium heat. Add the onions and celery. Cook until tender, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle the rosemary over the vegetables. Stir in the broth, potatoes, and bay leaf. Increase heat to medium-high. When soup comes to a boil, reduce heat to medium-low. Simmer for 10 minutes, or until potatoes are tender when pierced with a fork. Remove and discard the bay leaf.
- Turn off heat. Using an immersion blender, puree the soup leaving half of the potato cubes intact. Alternately you can also puree in a blender. Allow to cool slightly. Scoop out about half of the soup and pour it into blender. Blend until smooth. Use caution when blending hot soup, and always blend on the lowest possible setting. Pour it back into the pot with the un-pureed soup.
- Return the soup to medium heat, stirring occasionally until the soup is heated through.
- Serve and garnish as desired. The soup is delicious garnished with cheese and green onions. However, a finishing swirl of emerald herb oil adds a whole new dimension of flavor.
Notes
We like russets because their starch content makes the liquid in the soup thicken quickly and become creamy. If not overcooked, the potatoes will hold their shape beautifully. Be sure that you don't rapidly boil when cooking, but just simmer over medium-low heat.
Courses Soups & Salads