Thursday, March 1, 2012

Cream of Potato Soup {gluten, dairy and egg-free}

Pin It When we first removed dairy from our diet, I assumed anything that had the word "creamy" in it was off limits.  Not so!  This potato soup is the ultimate in creaminess.  In fact, it may remind you of a warm and wonderful serving of potato soup at Panara Bread served, of course, in a bread bowl.  I haven't worked out the whole bread-bowl thing (sorry 'bout that), but my family is sure enjoying the soup.  My daughter gave it 2 thumbs up and 2 big toes up!  (Since we discourage feet on the table, we'll just settle for an enthusiastic two-thumbs-up!)

Cream of Potato Soup {gluten, dairy and egg-free}

1 small onion, diced

4 cups chicken broth

7-8 cups potatoes (about 7-8 medium potatoes), peeled and cut into bite-sized cubes

1 tsp garlic powder

1 tsp salt

¼ tsp pepper

2 cups non-dairy milk (almond)

4 TBSP sorghum flour (or 2 TBSP cornstarch)

Optional:  1 pound bacon, cut into small pieces and cooked in a skillet till crispy

Optional:  1 cup corn

Step 1- In stockpot, sauté onions in a little bit of oil.  Once cooked, add chicken broth and cubed potatoes along with garlic powder, salt and pepper.  If you need more liquid to cover the potatoes, just add water.  Bring to a boil and cook till potatoes are fork tender.

Step 2 – Meanwhile, measure out dairy-free milk (I use almond milk).  To this add sorghum flour (or cornstarch, if you prefer) and whisk till thoroughly combined.  Pour this into stockpot and stir to combine with potatoes. Reduce heat.  Continue cooking and stirring until the milk/flour comes up to heat and begins to thicken.

Step 3 – Remove from heat.  Using an immersion blender (or, if you don’t have one, pour a portion of soup into blender or food processor), blend part of the soup, leaving about half the soup un-blended so that you still have those wonderful potato cubes.

Step 4 – If using the optional bacon and/or corn, now is the time to add them to the soup.

Step 5 – Taste it.  If it needs more salt, some pepper or garlic powder, add it.  Serve and enjoy!

FREEZER NOTE:  Make a double batch of this and freeze one for a quick and easy dinner some other day.

ALTERATIONS:  Another version I’ve made and enjoyed is Chicken Corn Soup – just add corn, leave out the bacon and replace it with chicken (precooked and cut into bite-sized pieces, of course).

ADDITIONS:  Serve this with gluten-free bread! 


  1. I like the idea of using sorghum flour to thicken the non-dairy milk. This sounds yummy!

  2. Going to try this next week. It looks delish and dairy-free without crazy ingredients which is helpful. Thanks for the recipe. :)

  3. I literally just finished making this recipe! I used regular soy milk because it's what I had on hand. Maybe next time I'd use unsweeted as its a little on the sweet side. However DELISH! I'm so glad I stumbled across this :)

  4. Just made this today - looks delicious and took a quick bite before putting it away for dinner later. A little bland but nothing that a little extra salt and garlic won't cure! Thank you! I've just been diagnosed with allergies to gluten, dairy, eggs, and sugar! It's been a week of trying and I've lost 6 lbs and have more energy than ever!

    1. Glad you are enjoying the soup, and especially glad you are feeling better after figuring out your food allergies! Way to go!


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