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Creamy Potato Soup (GF/DF/NF)

Soup is a crowd pleaser in my house. My kids fight their veggies but when they are tucked into a delicious soup, they slurp them up with no complaint.

Potato Soup is one of those comfort dishes that I grew up loving. I love it for cold winter nights, but I have to admit that we eat it all summer long too.

I was originally making this with regular milk but when my daughter started eating solids I had to modify it to make it dairy free. For a long time I made a small dairy free batch for her, but I no longer tolerate dairy well, so now everyone is eating it dairy free.

This is one of my Son’s favorite dishes. He finishes his entire bowl without me having to ask him to. For me, that is well worth the slicing and dicing.
It serves well with a side salad and some loaves of bread. If you do not feel like baking the bread yourself Udi’s has some French loaves that are good (they are not amazing but do the trick). You can find my Baguette recipe here.

There’s something about a bowl of rich and creamy potato soup when its cloudy and wet on a normal Northwest evening. I enjoy a glass (or 2) of chardonnay with mine too.

Click here for printable version


5 slices of bacon (optional to be vegan)
1 Yellow Onion diced
1 TBSP. Chopped Garlic
5 carrots peeled and diced
2 Celery stalks
5-7 Russet Potatoes (depending on size of potato) peeled and cubed
6 Cups of chicken or vegetable broth
1 1/2 Cups of Dairy Free Milk (Soy, almond, coconut, cashew) original and unsweetened (do not use any sweetened milk, it will not taste right!!)
2 1/2 TBSP. White Rice Flour
1 tsp. pink Himalayan Sea salt
1 tsp. Ground Pepper
Garnishing of your choice- Cheese and green onions always taste delicious!


In a large pot cook your bacon. Drain most of the grease but leave about 1 tsp. to use to  sauté your veggies. Add the onions and garlic, then sauté for 1 minute. Add the carrots and celery, then sauté for another minute. Add the potatoes, salt, pepper and broth. Bring to a boil, then reduce to medium to simmer and cook until the potatoes are very tender. In the meantime, in a bowl mix together the milk and rice flour with a fork or whisk. Once the potatoes are tender, add the milk and flour mixture, stir well and reduce heat to low. Take a potato masher and mash up most of the potatoes to the consistency of your liking. We like it creamy. Allow it to simmer just for another 2-3 minutes and then serve it with crumbled bacon and the garnishes of your choice. Enjoy!

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Bread SRSLY Gluten-Free Sourdough

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