Loaded Instant Pot Gluten-Free Potato Soup
Creamy, dreamy, carby goodness can be yours in less than 30 minutes with this Loaded Gluten-Free Potato Soup recipe. Made with just 13 basic ingredients and only a few minutes of active prep, my Instant Pot potato soup is the nourishing comfort food your weeknight rotation needs.
Ingredients
- 1 C Milk divided
- 2 tablespoon Cornstarch or potato starch
- 1 tablespoon Olive Oil
- 1 large Yellow Onion medium chop
- 1 large Celery Stalk medium dice
- 1 large Carrot medium dice
- 1 tablespoon Fresh Thyme leaves only; can use heaping 1 teaspoon of dried thyme instead
- 3-5 cloves Garlic minced; can use 1 teaspoon of garlic powder instead
- 2.5 pounds Potatoes see notes
- 4 C Chicken Bone Broth or substitute chicken or veggie stock or broth
- ½ C Heavy Cream or half-n-half
- Kosher Salt & Freshly Cracked Black Pepper to taste
Optional Toppings
- Green Onions sliced thinly
- Bacon cooked & crumbled
- Cheddar, Jack, Pepper Jack, or Smoked Gouda freshly shredded
- Greek Yogurt or sour cream
- Cilantro
- Hot Sauce
- Ghost Pepper Flakes
Instructions
- Whisk the cornstarch with a few tablespoons of the milk to make a quick slurry. Set both milk and slurry aside.
- Set the Instant Pot to sauté. Heat butter till beginning to bubble, then add mirepoix (carrots, onions, celery). Stir and cook for 5-8 minutes, until veggies are beginning to soften.
- Add garlic and thyme to Instant Pot, stirring to coat. Cook until fragrant, about a minute.
- Add bone broth (or stock) and potatoes, plus 1.5 teaspoons kosher salt. Stir to incorporate.
- Place lid on Instant Pot. Set to Manual/Pressure for 7 minutes, then do a quick release.* See note.
- Remove lid and set Instant Pot to Sauté. Tip in milk, slurry and heavy cream. Stir to combine. Allow to come to a simmer and simmer for about 5 minutes, until slightly thickened.
- Blend or Mash. Using an immersion blender: roughly blend while maintaining some chunks, or purée till smooth.Using a regular blender: blend about ½-¾ of the batch, then stir in the rest.Using a potato masher: mash the pot for about 5 minutes, until there are some chunks and some smooth parts.
- Scoop into bowls and top with desired toppings. Enjoy!
Notes
Nutrition information does not include toppings.
- Potato Variety: I like to use a 50/50 mix of Yukon Gold and Russet potatoes here. Note that if you use all Yukon Gold (or another form of wax potatoes), you should mash rather than purée the soup to ensure it doesn’t get gummy. Additionally, note that you don't have to peel Yukon Golds.
- The quick release will release a lot of steam very quickly. Be sure to take the proper precautions to safeguard your skin and any cabinetry around. I like to keep a kitchen towel nearby to toss over the valve to keep it from steaming the underside of my cabinets.
- Vegetarian - Making a creamy vegetarian potato soup is as simple as swapping in vegetable broth for the bone broth and omitting bacon from serving.
- Vegan/Dairy-Free - If you’d like to make a vegan creamy potato soup, swap in veggie broth and use the unsweetened, unflavored plant-based milk and cream of your choice. For what it’s worth, I prefer oat milk for the creamiest gluten free dairy free potato soup.
- Chunky Chowder Style - The great thing about this Instant Pot potato soup is you can either purée it until it’s super creamy, leave it slightly chunky to make baked potato soup Outback-style, or leave it entirely chunky like a chowder. I’ve tried it all three ways and I prefer at least a little bit of texture. Feel free to make it your favorite way!
- Cornstarch-Free - Corn starch is an effective thickening agent, but if you're trying to avoid corn products, you can substitute:
- 6 tablespoon AP Flour - reduce initial pressure cook time to 6 minutes and increase simmer time to 10-15 minutes. This will not have as glossy of a finish, but should taste equally delicious.
- 1 tablespoon + 2 teaspoon Arrowroot Flour - same cook times
- 2 teaspoons either Instant Potato Flakes, Tapioca Starch or Rice Starch - same cook times
Be sure that whatever ingredient you decide to use, you still add to a slurry. The amount of milk required to absorb the thickening agent will vary, but the total amount of milk added to the soup should remain constant.
Nutrition
Calories: 309kcalCarbohydrates: 42gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 684mgPotassium: 965mgFiber: 5gSugar: 6gVitamin A: 2425IUVitamin C: 42mgCalcium: 104mgIron: 2mg
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