Gluten Free Creamy Potato Soup

Walking through a pantry isn’t just about picking up groceries, it’s about imagining meals. 

At Preston’s Pantry, shoppers move through shelves filled with fresh produce, staples, and familiar ingredients. But even with a generous selection, questions can linger: What can I make with this? How long will it last? Will my family actually enjoy it? When food needs to stretch across days and budgets leave little room for trial and error, confidence matters just as much as access. 

That’s where Supper Club food demos come in. 

Recently, a group of Lift UP volunteers prepared and served a creamy potato soup as part of a Supper Club demo during pantry distribution. This wasn’t a separate or “extra” experience, it was deeply connected to the pantry itself. Shoppers were able to see the soup come together and then shop the very same ingredients directly from the pantry shelves. 

This demo was made possible through community partnership, one that shows up not just in words, but in action. As one partner shared, “I can’t say enough good things about your team. I am so grateful for this partnership.”

This recipe was chosen intentionally. Potatoes are one of the items we have in abundance during the winter months, and they are incredibly versatile. In this soup, they become the foundation for a meal that is creamy, satisfying, and nourishing without relying on expensive or hard-to-find ingredients. It’s a recipe that’s easy to prepare, forgiving in its method, and designed to stretch. Like many soups, it gets better with time, making it ideal for leftovers and repeat meals. 

Watching the cooking process matters. Seeing vegetables soften, broth simmer, and simple ingredients transform into something warm and comforting helps bridge the gap between what’s available and what feels possible. It turns pantry shopping into meal planning and reduces the risk that comes with cooking when food can’t be wasted. 

For many pantry shoppers, this kind of support makes a real difference. As one Lift UP community member shared, “Grocery prices and food stamp cuts have made it difficult for me to get enough groceries. Lift UP has helped me get the full amount of groceries that I need every month.”  

At Lift UP, food demos are not about teaching people how to cook. They’re about reinforcing dignity, creativity, and confidence. They show how to work with what’s on hand, how to use abundance thoughtfully, and how a simple meal can support health, stability, and a sense of ease. 

A pot of potato soup may seem simple. But in the context of a pantry, it becomes something more: a shared experience, a practical tool, and a reminder that nourishing meals are possible; right here, with what we already have. 

What This Soup Nourishes 

This soup is comforting and quietly powerful: 

• Potatoes – Rich in potassium and vitamin C; provide steady energy and help keep meals filling 

• Onion, carrot & celery – A classic base that adds fiber, antioxidants, and natural sweetness 

• Garlic & herbs – Support immune health and add depth without added cost 

• Olive oil – Heart-healthy fats that help with nutrient absorption 

• Vegetable stock – Hydration and minerals with low sodium flexibility 

• Cream or coconut milk – Adds richness and calories that support satiety and fullness 

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Together, these ingredients create a balanced meal with fiber, complex carbohydrates, healthy fats, and plant-based nutrients; the kind of food that supports energy, warmth, and nourishment over several days. 

Simple. Satisfying. Built to stretch. 

Creamy Potato Soup (Gluten-Free)

Serves: 4–6

Prep Time: 10–15 minutes

Cook Time: 30 minutes

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

1 medium carrot, diced

1 celery stalk, diced

4 garlic cloves, minced

¼ teaspoon dried thyme (or fresh)

½ teaspoon dried parsley (or fresh)

1 bay leaf

Salt and pepper, to taste

Pinch of red pepper flakes (optional)

2 pounds Yukon gold potatoes, diced

2 cups vegetable stock

1¾ cups cream or one 14-oz can coconut milk

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 3–4 minutes, until softened. Add garlic, herbs, salt, and pepper, and cook for 2 more minutes.

2. Add potatoes, vegetable stock, coconut milk or cream, and bay leaf. Bring to a boil, then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.

3. Remove the bay leaf. Lower the heat and lightly blend with an immersion blender, leaving some texture.

4. Taste and adjust seasoning.

5. Top however you like, or don’t. It holds on its own.