Cream of Potato Soup

To make creamy potato soup from scratch, start by dicing 8 potatoes and slicing 2 onions. Place them in a saucepan, cover with water, and add 2 teaspoons of salt. Cook over medium to low heat until the potatoes are tender. Once tender, mash the potatoes in the cooking liquid, then stir in 3 cups of milk or cream, 0.125 teaspoons of nutmeg (if desired), and 2 tablespoons of butter. Stir constantly until the soup thickens, then garnish with chopped parsley before serving.

Yes, this cream of potato soup recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just ensure that any additional ingredients or toppings you use are also gluten-free to maintain dietary compatibility.

If you're lactose intolerant, you can substitute the milk or cream in this potato soup recipe with lactose-free milk, almond milk, or coconut milk. These alternatives will still provide a creamy texture while accommodating your dietary needs.

To store leftover cream of potato soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it for a longer period, consider freezing it in a freezer-safe container for up to 3 months. Just remember to reheat it gently to avoid separation.

Cream of potato soup pairs wonderfully with a variety of side dishes. Consider serving it with a fresh garden salad, crusty bread, or grilled cheese sandwiches for a comforting meal. You can also add a side of roasted vegetables for a nutritious complement.