Yukon Gold potatoes simmer with onion, celery, and garlic until fork-tender, then get blended into a velvety, creamy base with no flour or thickener needed to get there. A splash of smoky paprika and rich coconut milk stirred in at the end gives the soup its silky finish and warm, cozy flavor. This one comes together in a single pot, blending straight into a smooth puree that's satisfying on its own or dressed up with fresh chives and crumbled bacon. It's a comforting, naturally hearty bowl that fits neatly into a gluten free rotation without missing a beat.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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