This is a delicious cream of potato soup that doesn’t take all day long to make! This recipe is gluten free, with dairy free options given. You will love this comforting soup – it’s just right on a cold day.
Remember the days of running into a cafe and ordering a big bowl of soup? Maybe it was cream of potato, maybe French onion, maybe even cheesy broccoli soup. Either way, if you have food allergies, grabbing a bowl of soup on the go probably isn’t as easy as it used to be.
I still love soup for lunch or dinner, and just because it isn’t safe for us to eat at certain restaurants, that doesn’t mean my family has to miss out on the simple pleasure of a rich, hot, delicious bowl of potato soup.
This cream of potato soup recipe is the one that I grew up eating, but have now adapted to suit our needs. My mom got the recipe from our neighbor, Mrs. Brown. Mrs. Brown also made an amazing apple pie. This soup is a very simple recipe, and we just love it. We can easily make it gluten free by using a gluten free flour blend instead of all purpose flour.
If you are dairy free, you can use dairy free yogurt or sour cream and dairy free milk in place of the regular sour cream and milk.
This soup is very good, and we double the recipe because we like it so much. A huge pot full of potato soup just reminds me of my childhood, and is so comforting. This is a great lunch or dinner when served with rolls or a side salad.
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Ingredient Notes
- Potatoes – I love to use Yukon Gold potatoes in soup because they have a great flavor and texture. You could use red skinned potatoes if you prefer, they would also work well.
- Broth – Use any brand of broth or stock that works for your dietary needs.
- Ham – You can use leftover holiday ham, ham steaks, or even deli ham in this recipe.
- Milk – If you can have dairy, feel free to use whole milk or 2% milk. If you are dairy free, you can use your favorite dairy free milk.
Substitutions
- Instead of green onions, you can use a sweet onion or even leeks.
- If you prefer bacon, you can use that instead of ham.
- If you are dairy free, you can use dairy free milk and dairy free sour cream.
Step by Step Instructions
- Place the chopped potatoes, onions, and celery in a large pot.
- Add the broth and spices. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.
- Add the ham and one cup of milk to the pot, then whisk together the sour cream, gluten free flour, and the remaining milk.
- Cook for about 10 minutes, stirring often, until the soup thickens.
- Top with fresh herbs or crackers if you like.
Storage
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for about 4 days.
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Cream of Potato Soup.
This creamy and comforting potato soup recipe is sure to become a favorite! This is so delicious,
Ingredients
- 3 cups Yukon Gold potatoes peeled and diced
- ½ cup green onion sliced
- ½ cup celery chopped
- 32 ounces chicken broth OR vegetable broth
- 2 cups milk non-dairy milk is fine
- 1 cup sour cream OR 1 cup plain dairy free yogurt
- 2 Tablespoons gluten free flour blend all-purpose flour is okay if you are not gluten free
- 1 cup ham diced
- ½ teaspoon pepper
- 1 teaspoon garlic powder
Instructions
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Place the chopped potatoes, celery, and onions in a large pot. Add the broth, pepper, and garlic powder. Bring to a boil, then reduce to a simmer.
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Cover and cook until vegetables are tender, about 15-20 minutes. Do not overcook.
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Add 1 cup milk and the chopped ham to the pot. In a bowl, stir together 2 Tablespoons flour, 1 cup milk, and 1 cup sour cream until blended. Add this mixture to pot.
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Cook until thickened, stirring frequently, for about 10 minutes. .
Recipe Notes
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
You can leave the ham out if you like, or add bacon instead.
Ryan Vogland
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Denise
Very tasty…great to have it gluten-free. It makes me feel normal to be able to eat potato soup again! Many thanks for the recipe…a keeper!
Misty Shoemaker
This soup was amazing. We even substituted unsweetened almond milk for the cream! And it was still fantastic! It was simple and wonderful! My 7yr old daughter loves it! Thank You!
Kelly Roenicke
I’m so happy to hear that! Thanks for letting me know!
Katie
Delicious recipe!
Jessica
Yum! We make one similar to this and it is so.so.good.
Kathryn
That sounds delicious! I’m going to add that to my soup recipes. Can I snag your picture to add to the recipe on my cooking software? I’ll put your blog watermark on it.
sarah {on the brightside...}
Oh, yumm!!! I love soup! :)