This post: An old fashioned potato soup recipe that tastes just like Grandma’s.
In my mind, food is often linked to memories. Take potato soup, for example. A bowl of this creamy joy never fails to conjure up thoughts of comfort and security, generally linked to memories of chilly evenings spent at my grandparents’ home in the Ozarks.
A few years ago, I recreated my mom + grandma’s homestyle favorite. Because of our family’s food sensitivities, I had to make a few tweaks and use a few ingredients my grandma would have no doubt thought quite odd. xo
The result: old-fashioned gluten-free, dairy-free potato soup. Just like Grandma’s, only without the tummy ache.
I promise, this soup is perfect for those long, cold nights that put a chill in your bones! It’s family-approved + easy on sensitive digestive systems.
Wonder what to serve with potato soup? My kids love this soup best with slices of freshly baked gluten-free bread or gluten-free corn bread.
(Since I’m not a great bread baker, I rely on gfJules’ Gluten Free Bread Mix.)
The soup-and-bread combo is a winner every time!
Quick tips for rocking this old fashioned potato soup recipe
I’d say the two “secret ingredients” in this recipe are the gluten-free cream of mushroom soup and aged cheese.
Now, don’t worry! I said it’s a dairy-free recipe + it is. Whenever I’m serving this soup to family members with milk sensitivities, I opt for aged goat or sheep’s milk cheese, which is just as tart as sharp cheddar.
I reach for this recipe on days when I know I’ll have lots of time to let the soup simmer for several hours.
I love my slow cooker, but this really isn’t a slow cooker-friendly soup; it’s really thick, and needs hours of simmering time- and frequent stirring, so that the potatoes don’t scorch on the bottom of the stock pan.
Cold, winter days when my kids and I are at home doing school- that’s an ideal day for this soup.
If you decide to try it in the slow cooker, let me know!
For added nutrients and flavor, I typically use fresh, organic produce.
You can also use frozen produce, and dried onions and garlic. (Be sure and check out my time-saving hacks in the recipe area below.)
Opting for an organic chicken bone broth will add a lot of nourishment to this comforting soup, as well.
I sometimes make my own chicken bone broth, but am also happy with the “Sipping Chicken Bone Broth” from Costco.
Make a batch of homemade bread along with this soup, and you’ll totally ROCK this meal!
My kids are convinced that my baking skills have vastly improved, but my secret is this Gluten Free Bread Mix. *wink*
I hope you enjoy this old fashioned potato soup recipe!
For your convenience, the printable recipe is included below.
Please hit a “share” button to save it to your favorite Pinterest board or share it with your friends.
Thanks for spreading the whole food goodness!
Gluten-free, Dairy-Free Potato Soup
- large stock pot
- 2 to 3 quarts chicken bone broth
- 1 lb gold potatoes peeled and coarsely chopped
- 1 cup carrots finely chopped
- 1 sweet onion coarsely chopped
- 2 stalks celery finely sliced
- 6 to 8 cloves garlic minced
- 2 to 3 tsp dried or fresh rosemary
- 1 12 oz carton gluten-free condensed cream of mushroom soup
- 2 to 3 cups cooked ham
- 8 oz aged sheep or goat cheese
- 1 can coconut cream
- salt and pepper to taste
- Bring two quarts, plus one quart of water, to a boil in a large soup pot. Add potatoes and simmer, uncovered, until the potatoes are soft (about thirty minutes).
- With a potato masher or large whisk, mash potatoes. I like to leave about half of the potatoes in course chunks; mash them as much as you like. The more you mash, the more creamy your soup will be; the less you mash, the more "chunky" the soup will be.
- Add the chopped carrots, onions, celery, garlic, rosemary, cream of mushroom soup and cooked ham. (You may use fried bacon, broken into small pieces, instead of ham.) Stir. Add additional broth, if necessary, and salt and pepper to taste.
- Cover and simmer for an hour or more, stirring occasionally. After an hour, check to see how tender the vegetables are. Add more broth, if needed.
- Once the carrots, celery and onions are cooked down and very tender, add sharp cheddar and sour cream. Gently stir.
- Simmer and stir for an additional thirty minutes, until the cheese is completely melted and the soup is very creamy.
- The soup is ready to eat once all the vegetables have cooked down. My favorite way to make this soup extra savory is to let it simmer, over very low heat, for an additional two or three hours. I keep a close eye on the pot, stir frequently, and add broth as needed (don't let the potatoes scorch on the bottom on the pan!).
- Once the soup is as creamy and savory as you like, ladle it into bowls and let it cool for about ten minutes. Garnish with fresh or dried parsley. Serve to your family with homemade bread, or buttered toast. Enjoy!
Have you ever tried your hand at a gluten free dairy free potato soup? Let me know if you decide to give this one a try!
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