Fish Free Gluten Free Garlic Potato Soup
Total time55 min
Prep time15 min
Cook time40 min
4.6(18)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- ¼ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
Instructions
- 1
Melt the butter in a large pot over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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