Creamy Potato Soup - Gluten Free/Casein Free

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“Fleischmann's unsalted margarine was used in this recipe. Rice milk or Dari-Free potato milk work equally well. Potato starch may be substituted for corn starch. For a traditional, loaded baked potato-style soup, garnish with finely chopped green onion, Oscar Mayer fully cooked ready-to-serve bacon and/or Galaxy Foods' Rice Vegan cheddar style "cheese."”
1hr 15mins

Ingredients Nutrition


  1. Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.
  2. In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.
  3. In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.
  4. Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.
  5. Add potatoes to broth; ladle into soup bowls; garnish and serve.

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