Gluten Free Garlic Potato Soup
Few things hit harder on a cold night than a bowl of thick, garlicky potato soup, and this one delivers serious comfort with every spoonful. Six cloves of minced garlic go into the pot alongside buttery Yukon Golds, giving the broth a deep, savory backbone that builds as it simmers. The clever trick of blending just a portion of the cooked soup means you get that silky, creamy texture without losing all the satisfying chunks of potato. A finish of heavy cream pulls everything together into something that tastes far more indulgent than the ingredient list suggests. Canned and boxed soups are notorious for sneaking in wheat-based thickeners, but this recipe gets its body entirely from the potatoes themselves — no flour, no starch, no workarounds needed. It serves four and comes together in one pot, making cleanup as easy as the cooking. Top it with shredded cheddar and fresh chives and it's the kind of bowl people will ask you to make again.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 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
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¾ cup heavy cream
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- ¼ cup shredded cheddar cheese (optional)
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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