Gluten Free Creamy Potato Vegetable Soup
 
Prep time
Cook time
Total time
 
Fresh herbs make this Gluten Free Creamy Potato Vegetable Soup a flavorful masterpiece. There's nothing like a creamy bowl of soup to warm the soul.
Author:
Recipe type: Soups
Serves: 8-10 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup chopped celery, including leaves (about 2 ribs)
  • 1½ cups peeled and chopped carrots (about 2)
  • 2½ cups diced potatoes (about 2-3 medium)
  • 3 cloves garlic, minced
  • salt and pepper for seasoning
  • ½ cup white wine
  • juice of 1 lemon (about 1½ tablespoons)
  • 2 cups chicken broth or veggie broth
  • 2 cups heavy cream
  • 1 cup half and half or milk (use at least 1%)
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1½ teaspoons chopped fresh sage leaves (4-5 leaves)
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary leaves (about 1 sprig)
Directions
  1. Prepare all veggies by chopping onion, celery, carrots, and potatoes. In a large pot or Dutch oven, heat olive oil over medium heat. Once pan is hot, add veggies. Stir to coat. Season liberally with salt and pepper. Stir again and cook for 5-6 minutes until onions become translucent. Add minced garlic and cook 1 minute more.
  2. Add white wine and lemon juice and cook until liquid is almost reduced, stirring occasionally, for about 5 minutes.
  3. Add chicken or veggie stock. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until veggies are tender.
  4. While soup is simmering, whisk together heavy cream, half and half or milk, cornstarch, 1 teaspoon salt, ¼ teaspoon pepper, sage, thyme, and rosemary. Set aside.
  5. Once soup has simmered remove lid. Whisk cream mixture again and pour into soup. Increase heat to medium and stir constantly until soup has thickened, about 5 minutes.
  6. Season soup to taste with additional salt and pepper if needed. Serve warm with desired toppings.
  7. Store leftovers in an airtight container in fridge for up to 1 week. Soup can be frozen but potatoes will have a softer texture once reheated. I recommend eating fresh.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-creamy-potato-vegetable-soup-recipe/