Homemade Potato Soup (Gluten-Free)

There’s nothing quite like a steaming bowl of homemade potato soup on a chilly day. Growing up in Europe, potato soup was one of the staple dishes we often enjoyed, and over the years, it has become our all-time favorite family recipe.

Our potato soup version is naturally gluten-free, full of colorful vegetables, and subtle flavors from marjoram, caraway seeds, and fresh parsley. You can serve a small bowl of potato soup as a starter before the main meal, or fill a larger bowl, maybe with a side of your favorite bread, as a hearty, flavorful, and warming main meal.

Why You’ll Love This Homemade Potato Soup Recipe

There’s a lot to love about this simple yet satisfying soup:

• Naturally gluten-free – our version skips the traditional flour roux, perfect for serving family and friends with dietary needs, and we think it even tastes better.
• Packed with veggies – potatoes, carrots, parsnips, peas, and corn make it colorful, nutritious, and filling - a vegetarian's delight.
• Budget-friendly – made with some of the most common veggies and everyday ingredients you probably already have in your pantry.
• Quick to prepare – ready in about 30-45 minutes from start to finish.
• Versatile – enjoy it as a light lunch, a starter, or pair it with bread (sourdough or gluten-free) for a heartier meal.
• Cozy and comforting – the kind of food that warms you from the inside out on a chilly day.

This homemade, gluten-free potato soup is proof that a few humble ingredients can create something truly delicious.

From Humble Origins to Global Favorite

Potato soup is one of those meals that is made just about everywhere around the world. Potatoes were a staple for South American societies, and potato soup was one of the ways to prepare them. They arrived in Europe in the 16th century and became widespread as a cheap, filling staple for working families.

In Ireland and Germany, potato soup was often made with whatever vegetables were on hand, creating countless regional variations. Interestingly, the humble and cheap homemade potato soup has even become a comfort food during wartime rationings, thanks to its simple and nourishing ingredients.

Today, it’s enjoyed around the world - from creamy chowders in North America to rustic, broth-based bowls in Central and Eastern Europe.

Homemade Potato Soup Variations

As you can tell, there will be many variations and versions of the homemade potato soup - based on where you came from, or even family to family.

What we present here is our favorite version made with some of the most common veggies, available even on a tight budget. The inspiration is the German/Middle European version we used to eat at home as kids. The spice that, for us, is the indispensable and the most recognisable flavor in this version is marjoram.

Traditionally, the soup would be thickened with a flour roux (or simply dust the onion and root vegetables with flour after being sautéed, and cook until flour is light brown) - which we tend to skip. It makes the recipe gluten-free, and we like the more flavorful, thinner soup. But the choice is yours.

The other traditional ingredient that we skip, as it is really hard to get in dry Australia, is king bolete or porcini mushrooms. These add some great flavor and textures to the soup. For those of you in Canada, the States, or Europe, where you can stroll into woods and pick some boletes in the season, make the most of it and get some - both fresh and dried work beautifully. You would add the boletes with the potatoes and spices.

Ingredients for Homemade Potato Soup

(Serves 6-8)

• 4 medium potatoes (800–900g), diced
• 2 onions (200g), diced
• 2 carrots (approx. 170g), diced
• 1 parsnip (approx. 150g), diced
• 1 tablespoon salt
• 1 tablespoon marjoram
• 1 tablespoon caraway seeds
• 1 teaspoon pepper
• 1.5 cups of peas (300 g), fresh or frozen
• 1.5 cups of corn kernels (300 g), fresh or frozen
• 1 tablespoon vegetable stock powder
• 2–3 tablespoon oil for sautéing
• handful of curly parsley, chopped, for garnish

Step-by-Step Instructions

1. Prepare the vegetables
Dice the potatoes, onions, carrots, and parsnip. I like to leave the potato skins on for the extra nutrition and rustic texture, but you can peel them if you prefer. Keep the peas and corn aside until later.

💡 Cook’s Tip:
Potato skins are packed with fiber, vitamins, and minerals like potassium and vitamin C. Leaving them on not only boosts nutrition but also adds a lovely rustic texture to your soup. Just give them a good scrub before dicing!

2. Sauté the aromatics
In a large pot, heat the oil over medium heat. Add the onions, carrots, and parsnip. Sauté for about 5–6 minutes until the onions are translucent and the vegetables begin to soften.

3. Add water, potatoes, and seasonings
Pour in 2.5 liters of boiling water. Tip the diced potatoes into the pot. Stir in the vegetable stock powder, salt, marjoram, caraway seeds, and pepper. Bring to a gentle boil and cook for about 10 minutes, until just tender.

4. Add peas and corn
Stir in the peas and corn. Continue cooking for another 2–3 minutes, just until heated through and bright in color.

5. Serve
Ladle the soup into bowls and garnish with chopped curly parsley. Serve hot with a slice of crusty gluten-free bread if you like.

Homemade Potato Soup Variations

As we said before, there are many variations and versions of the homemade potato soup. Here are a few more ideas to customise and adjust the potato soup to your taste and preference:

• Add extra creaminess – mash some of the cooked potatoes right in the pot before serving, or blend part of the soup for a creamy texture.
• Add or swap veggies – celery, bell peppers, or leeks make great additions for extra flavor and color.
• Add the protein – stir in cooked shredded chicken, diced ham, or crispy bacon bits for a heartier meal.
• Play with spices – add a pinch of smoked paprika for a hint of warmth and smokiness, or chili flakes for a little heat.
• Try other fresh herbs – swap parsley for dill, chives, or thyme to give your soup a new flavor profile.

There is really no right or wrong - add the veggies you like, leave out the ones you don't, and make this gluten-free potato soup truly your own.

Storing Homemade Potato Soup

Homemade potato soup is a perfect make-ahead recipe. We tend to do a large one-gallon / 5-litre pot of the soup at a time, have some for dinner, and store the rest. It tastes even better the next day, after the flavors have mingled.

The potato soup will keep in the fridge for 7-10 days. We like to store it in glass containers with sealed lids - they do not splash and can be stacked in the back of the fridge.

Once the soup has cooled down, you can also freeze it. Our favorite method is filling the plastic takeaway food boxes and putting them in a freezer. Once the soup has frozen into cubes, you just put the frozen potato soup into a plastic bag to reuse the containers for next time.

Also, as takeaway boxes are mostly single-serve, you will have individual portions ready to warm up - great if your family is too busy to meet at the table. Plus, since it’s naturally a gluten-free potato soup, it’s a great option for serving guests with dietary restrictions.

Recipe