Gluten-Free German Potato Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cooked chicken, beef, lentils, or beans) 1 cup protein (cooked chicken, beef, lentils, or beans)
• 2 cups diced potatoes (about 1-inch cubes) 2 cups diced potatoes (about 1-inch cubes)
• 1 cup diced yellow onion 1 cup diced yellow onion
• 1 cup diced carrots 1 cup diced carrots
• 1 cup diced celery 1 cup diced celery
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz, optional) 1 can diced tomatoes (14.5 oz, optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5-7 minutes. Be careful not to burn the garlic.

2. 2

   If using cooked protein like chicken or beef, add it to the pot now and stir to coat with the aromatics, cooking for about 2-3 minutes until heated through. If using lentils or beans, they will be added later with the stock.

3. 3

   Add the diced carrots and celery to the pot, stirring them into the onion and garlic mixture. Cook for another 3-5 minutes, allowing the vegetables to soften slightly and release their aromas. If using diced tomatoes, stir them in now.

4. 4

   Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers all the ingredients. Add the diced potatoes and the cooked lentils or beans (if using). Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-35 minutes, or until the potatoes are fork-tender and the flavors have melded beautifully.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly stir this slurry into the simmering soup, continuing to stir for about 2-3 minutes until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste, adjusting as needed for optimal flavor.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.