Want a great potato soup with ingredients you love? This gluten free roasted potato soup with mushrooms is rich, thick and packs tons of flavor. No gluten, no dairy, just healthy deliciousness! Perfect for #MeatlessMonday too.
I’m wearing a hat and scarf in my house right now. No gloves. Still, we’re getting some nasty, cold weather here in central PA.
And there’s no better antidote to nasty, cold weather than a big bowl of hot potato soup.
But the potato soups I always made in the past used wheat flour as a thickening agent, and I’m pretty serious about avoiding gluten these days. My priorities are, in order: 1. be happy 2. everything else, and gluten doesn’t make me a happy camper.
I’ve been fooling around in the kitchen and came up with a gluten free, dairy free, vegetarian (obviously) potato soup that packs ridiculous heaps of roasted potato and veggie flavor. Plus it’s thick, creamy, tastes nice and rich and satisfies me down to the toes. Which are quite frosty at the moment, despite the wool socks.
Turns out making a thick, luscious, creamy potato soup gluten free is incredibly easy. I just replaced the wheat flour in my back-in-the-day favorite potato soup recipe with Bob’s Red Mill All Purpose Gluten Free Flour. I think any gluten free flour blend you want to use will work well.
Gluten free cooking tip: gluten free flours are made of starches. Starch is what thickens stuff (think cornstarch). The protein in wheat flour, aka gluten, does diddly squat to thicken anything. So there’s absolutely no magic in wheat flour that makes it essential for thickening potato soup, or any soup. That deserves a woot. Woot!
I’d like to try this soup with red potatoes at some point. If you do, leave a comment or hit me up on Facebook and let me know how it came out. I don’t know what my deal is, I never want to spend the extra buck or so on red potatoes. If you convince me that it’s worth it, I’ll give them a try.
Roasting the potatoes before adding them to the soup gives them a little bit of a crispy crust, and aye carumba is that good!
I’ve made a lot of potato soup where the potatoes kind of dissolve into the broth, and I don’t love that effect. I want my potatoes tender yet solid and flavorful, which gave me the idea of roasting before adding them. I more or less follow Ina Garten’s method for garlic roasted potatoes, not just because I’m an Ina fangirl but partly. They carry that nice roasty texture and all that gorgeous garlic roasted flavor right into the soup!
Mushrooms in potato soup is a natural to me. I freaking love mushrooms. But they’re not just in there because they’re my pet veggie.
Mushrooms are almost no calorie and a great source of antioxidants. And those little rhizomes they poof out when they’re cooking have an amazing way of thickening stuff up. Perfect for a gluten free potato soup. They also add depth of flavor, that crucial umami experience that vegan food occasionally lacks.
I highly recommend cremini mushrooms because they have lots of flavor. Buttons are good too, but not as good. Sorry buttons.
Without the mushrooms, this would be a very good potato soup. With the mushrooms, I’ll lick the bowl if no one’s looking. I might lick it anyway even if they are.
When I’m having a great soup, I need at least one slice of bread to mop the bowl with. I’m onto a great gluten/egg/dairy free bread at the moment, Ener-G’s Light Tapioca Loaf . It’s dairy, egg and gluten free and has a light, airy texture. And not to get fancy on you, but it tastes like bread. And it’s just so damn handy in soup weather to be able to grab a slice of bread when I want it, especially during soup season.
Eat Healthy Eat Happy
This thick and creamy gluten free potato soup gets tons of flavor from roasting the potatoes with mushrooms, onions and red bell pepper. Healthy and delicious!
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 1 Tbs olive oil
- 6 cloves garlic, minced
- 1/2 tsp salt
- pinch or two red pepper flakes
- about 1/4 tsp fresh black pepper
- 1/4 tsp smoked paprika
- 6 medium potatoes, cleaned and cut into bite-size chunks
- 1 tsp olive oil
- 4-5 medium/large portobello/cremini mushrooms, cut into thick slices
- 1 small onion, any variety, chopped
- 1 small red bell pepper (or 3 mini bell peppers), chopped
- 2 Tbs olive oil
- 2 Tbs gluten free flour blend
- 4 c unsweetened almond milk, divided
- 1/4 tsp salt
- black pepper to taste
- Heat the oven to 375.
- Combine the tablespoon of olive oil, garlic, salt, red pepper flakes, black pepper, smoked paprika and potatoes in a large mixing bowl and toss together until the potatoes are evenly coated.
- Turn out onto a baking sheet, making sure the potatoes are in a single layer. Roast for 30 minutes, stirring once.
- In the same bowl, combine the teaspoon of oil, mushrooms, onion and bell pepper.
- When you take the potatoes from the oven, add them to the bowl.
- Toss to combine.
- Dump the bowl back out onto the baking sheet and roast for 20 minutes, stirring once. Start the soup base so it's ready when the potatoes and veggies are finished roasting.
- In a large, lidded pot combine the olive oil and gluten free flour blend over medium-low heat. Cook and stir for about 2-3 minutes.
- Turn the heat to medium and stir in 2 c almond milk.
- Cook, stirring frequently, for about 10 minutes.
- Add the last of the almond milk and continue to cook and stir for another 10 minutes.
- Take the roasted potatoes and veggies out of the oven and stir them into the soup base. Save a few of the red pepper pieces for garnish if you like.
- Add more salt and pepper to taste.
- Lid the pot, turn the heat to low and simmer for about 10 minutes, stirring occasionally.
Here are some more of my gluten free soups (vegan and clean, too) I think you’ll like.
Keep tagging me #eathealthyeathappy with what’s cooking, I love seeing your kitchen masterpieces!
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