Here are multiple methods you can use: 1. Potato Masher: Use a potato masher to gently mash some of the cooked potatoes in the soup. This will release their starch and help thicken the broth naturally. 2. Cornstarch Slurry (Gluten-Free): Mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water until it forms a smooth slurry. Stir the slurry into the soup and let it simmer for a few minutes to thicken. 3. Arrowroot Powder (Gluten-Free): Similar to cornstarch, arrowroot powder can be used as a gluten-free alternative for thickening soups. Mix 1 to 2 tablespoons of arrowroot powder with an equal amount of cold water, then stir it into the soup and simmer. 4. Rice Flour (Gluten-Free): Rice flour can also be used as a gluten-free thickener. Mix 1 to 2 tablespoons of rice flour with a small amount of cold water to create a slurry, then add it to the soup and simmer until thickened. 5. Potato Flakes: Add a handful of instant mashed potato flakes to the soup and stir until they dissolve. The flakes will absorb the liquid and thicken the soup. 6. Cooked and Pureed Vegetables: Cook and puree additional vegetables like carrots or cauliflower, then add them to the soup to thicken it naturally. 7. Roux: Create a roux using gluten-free flour (such as rice flour or a gluten-free all-purpose flour blend) and oil or butter. Cook the roux until it's lightly browned, then add it to the soup to thicken. Remember to add thickening agents gradually and simmer the soup for a few minutes after each addition to allow the thickening to take effect. Be cautious not to over-thicken the soup.