Fresh herbs make this Gluten Free Creamy Potato Vegetable Soup a flavorful masterpiece. There’s nothing like a creamy bowl of soup to warm the soul.
ME BEFORE THE RECIPE…
Well, I broke my toe; yup, it was my thoughtful present to myself on Thanksgiving day. I’m not even going to waste my time making up some impressive story as to how it happened. I walked into a kitchen cabinet. That’s it; story’s over.
Now, I kind of pride myself in the fact that I’m a tough girl. I absolutely hate whining and moping and complaining. I find it pointless and annoying to throw self pity parties over every little obstacle in life. In fact, I err in the other extreme by bottling up all my frustrations and emotions to the point that I build a bit of a wall when it comes to connecting with other people. I know, I’m working on it.
But you see, when it comes to broken toes, running marathons, or having babies, I’m a real champ! Because, you know, those things are all comparable, right??? I hope you know I’m kidding. I’d break all my toes and then go run a marathon before I ever want to experience back labor again. Oh my word!
Anyhow, breaking my toe made me realize just how opposite our family members are. Ben and Braelyn are two peas in a pod and Emry and I are soul sisters.
Ben and Braelyn LOVE attention. They thrive off praise, compliments, and accolades. They need to be noticed, nurtured, and recognized. For example, Ben asks me nearly every week what my favorite thing about him is. Even though it never changes, he just needs to hear it one, two, three hundred more times. It’s no character flaw at all; it’s just the way they operate. And for how successful Ben is in life, I’d say he’s figured out his form of motivation quite well.
However, if either of them broke a toe, they would probably be at the urgent care in mere seconds, insist on hobbling around on crutches for at least a month, and expect the entire world to stop dead in its tracks to cater to their every need. They would basically transform into temporary invalids. And then this is when their super sympathetic wife/mother would say, “Um…suck it up; it’s just a broken toe.”
You see, that’s how I operate. My philosophy in life is more along the lines of, “If it doesn’t kill you, get over it.”
Haha. Oh man, just reading that out loud makes me pity my family. Am I really that harsh??? Yep, yep I am. But that’s what works for me, and that’s also what works for Emry. We don’t want anyone futzing over us, pampering us, or babying us. I don’t know, I guess it just makes us feel uncomfortable to be the center of attention or to ask for help. I’ve only seen Emry cry a handful of times and it breaks my heart because I know she must have been in real pain. She’s definitely my tough it out girl. I wonder where she gets it from…
I actually didn’t even realize my toe was broken until Thanksgiving day was over. When I initially stubbed it, I heard a crack and I even remember matter of factly commenting that I must have broken my toe. But ain’t nobody got time for that! There were pies to be made, a turkey to stuff, and a house to be cleaned. But sure enough when I took my socks off at the end of the night, my throbbing toe was purple and swollen. Guess I won’t be running for a while.
HERE COMES THE RECIPE…
But here’s the thing: life doesn’t stop for a minor injury. We came home from vacation, I joined a gym, and I’m learning some new workouts for the time being. Why not just sit on my toosh and wait for my toe to heal??? Well basically it’s so I can still keep eating delicious meals like this Gluten Free Creamy Potato Vegetable Soup.
I don’t diet. Never will. I like flavor, which means I cook with butter, cream, cheese, you name it. Those things aren’t bad in the least, but to balance everything out, my body does need exercise…even with a broken toe.
Let me tell you, though. This gluten free creamy potato soup was 100% worth every minute I spent lap swimming in the pool today. In fact, I should have doubled my laps just so I could enjoy seconds. Maybe next time.
This gluten free creamy potato soup is ultra creamy, full of fresh herbs, and flavorful to the max. It even has a slight tang from the white wine and fresh lemon juice that seems to pair perfectly with the richness of the cream. I’m still dreaming about another bite.
To be honest, my selection of herbs was strictly due to the fact that my poultry herb blend needed to be used up: sage, rosemary, and thyme. You guys, this trio is a match made in heaven because these herbs are meant to be together. They not only added so much flavor, but they filled my kitchen with the most satisfying aroma. It smelled like Thanksgiving all over again!
Besides this gluten free creamy potato soup being downright delicious, it was also a breeze to make. My fridge is basically barren of food from having been on vacation, and I was still able to pull off this soup. It’s made up of basic veggies, broth, cream, milk, and some seasonings. So simple! It literally took me about 30 minutes to make.
You can either whip up this quick gluten free creamy potato soup right before dinner, or make it the night before for an even more enhanced flavor. This soup keeps for up to a week in the fridge, so keep it in store for a busy, middle of the week kind of night. There’s nothing like ready made, soul warming soup to calm your nerves after a hectic day. Am I right?!
YOU MIGHT ALSO ENJOY…
- One Pot Olive Garden Zuppa Toscana Soup
- Vegetarian Pumpkin Sage Vegetable Soup
- Gluten Free Cream of Mushroom Soup
- Vegetarian Roasted Poblano and Tomato Soup
- Thai Turkey Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 cup chopped celery, including leaves (about 2 ribs)
- 1½ cups peeled and chopped carrots (about 2)
- 2½ cups diced potatoes (about 2-3 medium)
- 3 cloves garlic, minced
- salt and pepper for seasoning
- ½ cup white wine
- juice of 1 lemon (about 1½ tablespoons)
- 2 cups chicken broth or veggie broth
- 2 cups heavy cream
- 1 cup half and half or milk (use at least 1%)
- ¼ cup cornstarch
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ teaspoons chopped fresh sage leaves (4-5 leaves)
- ½ teaspoon fresh thyme leaves
- ½ teaspoon chopped fresh rosemary leaves (about 1 sprig)
- Prepare all veggies by chopping onion, celery, carrots, and potatoes. In a large pot or Dutch oven, heat olive oil over medium heat. Once pan is hot, add veggies. Stir to coat. Season liberally with salt and pepper. Stir again and cook for 5-6 minutes until onions become translucent. Add minced garlic and cook 1 minute more.
- Add white wine and lemon juice and cook until liquid is almost reduced, stirring occasionally, for about 5 minutes.
- Add chicken or veggie stock. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until veggies are tender.
- While soup is simmering, whisk together heavy cream, half and half or milk, cornstarch, 1 teaspoon salt, ¼ teaspoon pepper, sage, thyme, and rosemary. Set aside.
- Once soup has simmered remove lid. Whisk cream mixture again and pour into soup. Increase heat to medium and stir constantly until soup has thickened, about 5 minutes.
- Season soup to taste with additional salt and pepper if needed. Serve warm with desired toppings.
- Store leftovers in an airtight container in fridge for up to 1 week. Soup can be frozen but potatoes will have a softer texture once reheated. I recommend eating fresh.
