Gluten Free Creamy Potato Soup

Sometimes a fridge can be full of ingredients and still feel empty.

There may be potatoes, an onion, a carrot, foods that are affordable, familiar, and meant to stretch across multiple meals. But knowing how to turn those ingredients into something warm, filling, and nourishing isn’t always obvious. When budgets are tight and food can’t be wasted, cooking can feel risky. A meal needs to work the first time.

This is where food demos make a difference.

A simple soup cooked step by step shows how everyday ingredients become food. Not just technically edible, but comforting and sustaining. Watching vegetables soften, broth simmer, and potatoes blend into a creamy base helps close the gap between “what’s available” and “what’s possible.” No specialty equipment. No expensive additions. Just one pot and ingredients that are often accessible.

This gluten-free creamy potato soup was shared as a food demo for exactly that reason.

It relies on potatoes for substance, vegetables for flavor, and a short ingredient list that keeps costs manageable. The method is forgiving. Ingredients can be swapped based on availability. The result is a meal that stretches, reheats well, and doesn’t require perfection.

It’s not about cooking for fun, it’s about cooking with confidence when resources are limited.

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.