Easy Gluten Free and Vegan Potato Soup

This recipe for gluten free and vegan Creamy Potato Soup is super easy to make and tastes wonderful! This soup is one of our favorite cold-weather meals!

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We have officially entered the freezing cold portion of the year for our area and I cannot get enough of this potato soup!

It’s so cozy and warm which is perfect for when the temp drops. I make this soup about once a week in my house because it’s such a huge hit with the whole family!

It’s also super easy to make and uses simple ingredients that I pretty much have stocked in my kitchen at all times.

So let’s talk about what you need to make this recipe for gluten free and vegan creamy potato soup.

GLUTEN FREE VEGAN CREAMY POTATO SOUP RECIPE INGREDIENTS:

  • 1 large onion, diced
  • 4 stalks of celery, chopped
  • 3 large carrots, chopped
  • 3-4 cloves of garlic, minced
  • 4 medium potatoes (about 2 pounds), cubed
  • 1-2 15oz cans navy beans (optional – can use any kind, but I like to use navy or great northern beans)
  • 1/4 cup gluten-free brown rice flour (can use gluten-free all-purpose flour as well)
  • 2 1/2 cups low sodium vegetable broth
  • 2 cups plant-based milk (I use So Delicious Unsweetened Coconut Milk)
  • 2-3 tsp salt
  • 1/2 tsp pepper

HOW TO MAKE THIS RECIPE FOR EASY VEGAN POTATO SOUP:

  1. Add a tablespoon of olive oil (or 1/4 cup vegetable broth/water if oil-free) to the Instant Pot or large pot if using the stove.
  2. Prepare onion, celery, and carrots, and add them to the pot.
  3. If using an Instant Pot, select the saute option on the Instant Pot to start cooking the vegetables. If cooking on the stove, set to medium-high heat.
  4. While the vegetables are cooking, mince the garlic and prepare the potatoes.
  5. Once the vegetables are soft (about 5 minutes) add in the minced garlic and cook for an additional minute.
  6. Next, add in the brown rice flour and stir to coat the vegetables. 
  7. Cook for another 30 seconds and then add in the vegetable broth.  Stir to get the flour mixed in.
  8. Add the plant-based milk into the pot and stir.
  9. Add the potatoes, navy beans, salt, and pepper to the pot and stir to combine.
  10. If cooking in the Instant Pot, close the lid on the Instant Pot and make sure you are NOT venting. Set the instant pot to manual and set the time to 20 minutes on High Pressure.  Once the soup is done cooking, allow the Instant Pot to release naturally.
  11. If you are cooking the soup on the stove, just simmer for about 20 minutes or until the potatoes are soft.
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Easy Gluten Free and Vegan Potato Soup

Creamy Potato Soup – Gluten Free, Vegan

  • Author: Morgan
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 6 servings

Ingredients

  • 1 tbsp olive oil (to saute vegetables, can also use 1/4 cup vegetable broth or water if oil-free)
  • 1 large onion, diced
  • 4 stalks of celery, chopped
  • 3 large carrots, chopped
  • 4 cloves of garlic, minced
  • 4 medium potatoes (about 2 pounds), cubed
  • 1-2 15oz cans navy beans (optional – can use any kind, but I like to use navy or great northern beans)
  • 1/4 cup gluten-free brown rice flour (can use gluten-free all-purpose flour as well)
  • 2 1/2 cups low sodium vegetable broth
  • 2 cups plant-based milk (I use So Delicious Unsweetened Coconut Milk)
  • 2-3 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Add a tablespoon of olive oil (or 1/4 cup vegetable broth/water if oil-free) to the Instant Pot or large pot if using the stove.
  2. Prepare onion, celery, and carrots, and add them to the pot.
  3. If using an Instant Pot, select the saute option on the Instant Pot to start cooking the vegetables. If cooking on the stove, set to medium-high heat.
  4. While the vegetables are cooking, mince the garlic and prepare the potatoes.
  5. Once the vegetables are soft (about 5 minutes) add in the minced garlic and cook for an additional minute.
  6. Next, add in the brown rice flour and stir to coat the vegetables.
  7. Cook for another 30 seconds and then add in the vegetable broth.  Stir to get the flour mixed in.
  8. Add the plant-based milk into the pot and stir.
  9. Add the potatoes, navy beans, salt, and pepper to the pot and stir to combine.
  10. If cooking in the Instant Pot, close the lid on the Instant Pot and make sure you are NOT venting. Set the instant pot to manual and set the time to 20 minutes on High Pressure.  Once the soup is done cooking, allow the Instant Pot to release naturally.
  11. If you are cooking the soup on the stove, just simmer for about 20 minutes or until the potatoes are soft.

Notes

I also like to add a package of frozen riced cauliflower to this soup to get in extra veggies without changing the flavor of the soup.

LOOKING FOR MORE GLUTEN-FREE AND VEGAN DINNER RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!

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