Gluten-Free Loaded Potato Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup cooked protein (shredded chicken, ground beef, cooked lentils, or rinsed beans) 1 cup cooked protein (shredded chicken, ground beef, cooked lentils, or rinsed beans)
• 2 cups diced potatoes (about 1-inch cubes) 2 cups diced potatoes (about 1-inch cubes)
• 1 cup diced carrots 1 cup diced carrots
• 1 cup diced celery 1 cup diced celery
• 1 medium onion, diced 1 medium onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 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
• 1/2 cup shredded cheddar cheese (optional, for topping) 1/2 cup shredded cheddar cheese (optional, for topping)
• 1/4 cup chopped fresh chives or green onions (optional, for topping) 1/4 cup chopped fresh chives or green onions (optional, for topping)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   If using meat or poultry protein, add it to the pot now and cook, breaking it up with a spoon, until browned on all sides, about 5-8 minutes. If using beans or lentils, you can add them later with the stock.

3. 3

   Add the diced potatoes, carrots, and celery to the pot. Stir everything together and cook for about 3-4 minutes, allowing the vegetables to soften slightly and pick up some flavor from the pot.

4. 4

   Pour in the certified gluten-free stock. If using beans or lentils, add them now. Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the potatoes and carrots are fork-tender. The aroma should be rich and inviting.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering soup. Continue to cook, stirring constantly, for another 3-5 minutes until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.

6. 6

   Ladle the hot soup into bowls. Garnish with shredded cheddar cheese and chopped chives or green onions, if desired, for an extra burst of flavor and color.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.