Gluten-Free Potato Soup
Published
Gluten-free Potato Soup is a cozy, creamy, and comforting bowl that’s perfect for chilly fall days. Made with starchy russet potatoes for a naturally thick, gluten-free base and finished with crispy bacon for salty, smoky flavor in every bite, it comes together with simple ingredients you likely have on hand. It’s an easy weeknight dinner the whole family will love, and I always load mine up with cheddar, green onions, and extra bacon.
Creamy Comfort in a Bowl
Potatoes are a staple in my gluten-free kitchen because they are delicious, affordable, and incredibly versatile. This creamy gluten-free potato soup builds flavor right from the start by sautéing the mirepoix in the leftover bacon grease, and the rest of the ingredients are simple pantry staples that simmer into a rich and filling bowl. I always make a big batch so I can freeze a portion for a quick and cozy meal later. Load it up with your favorite toppings. I like sharp cheddar, extra crispy bacon bits, and sliced scallions. Tell me what toppings you use in the comments.
Gluten-Free Cooking Tips
- Be careful blending hot soup. If you’re using a traditional blender, let the soup cool for a minute, then only fill the blender halfway. Remove the center piece of the lid to allow steam to escape, and cover the opening with a clean kitchen towel to prevent splatters. This helps avoid pressure buildup and keeps the hot soup from spilling out.
- Use the right potatoes. Use russet potatoes only for the best thickening since they are high in starch.
- Blend a bit for texture. I like to use an immersion blender and give the soup a few quick pulses to thicken it while keeping some chunks of potato. Adjust the blending to your preferred texture.
- When to add the cheese. Add cheese just before serving so it melts smoothly.
Gluten-Free Potato Soup
Equipment
- 1 blender or immersion blender
Ingredients
- 6 slices of bacon
- 1 large yellow onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 4 cloves garlic
- 4 cups chicken broth
- 1 tsp salt
- ½ tsp pepper
- 6 cups russet potatoes, peeled and cubed into bite-size pieces
- 1 ½ cup milk, for dairy-free, use coconut milk or oat milk
- ½ cup sour cream, for dairy-free, use dairy-free sour cream or dairy-free yogurt
Toppings
- cheddar cheese
- green onion
- bacon
Instructions
- In a large pot, fry the bacon on medium heat until crisp. I like to prepare my vegetables during this time. After it’s brown and crispy, remove bacon from the pot and set aside to cool. We’ll use this to top our soup bowls later.
- With the bacon grease still in the pot, return the pot to medium heat. Add in diced onion, carrots, and celery to the pot and begin sautéing. Scrape up any browned bacon bits from the bottom—this will add tons of flavor to your soup.
- Sauté your veggies until soft and translucent, then add in your garlic and let that sauté for an additional minute before adding your cubed potatoes, salt, pepper, and broth.
- Bring everything to a boil over medium-high heat and let it boil for 10-15 minutes, until the potatoes are fork-tender.
- Once the potatoes are done, ladle about half the soup into a blender and add in 1 cup of milk, and carefully blend until completely smooth. Be careful not to pressurize your blender or burn yourself, as the soup will be very hot!
- Return the now blended soup to the pot and add the rest of the milk and the sour cream, and carefully mix until combined.
- Allow the soup to come to a simmer while stirring, then remove it from the heat and serve with crumbled bacon, shredded cheddar cheese, and green onion.
Notes
- Soup too thick? Add splashes of broth or milk until smooth.
- Too thin? Simmer 5 extra minutes or blend a bit more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Potato Soup Step by Step
Gather all the ingredients together.
Cook the bacon: In a large pot, cook 6 slices of bacon over medium heat until crisp. While the bacon cooks, prepare your vegetables. Once the bacon is browned and crispy, remove it from the pot and set aside to cool for topping later.
Sauté the vegetables: With the bacon grease still in the pot, return it to medium heat. Add 1 diced large yellow onion, ½ cup diced carrot, and ½ cup diced celery. Sauté for 4 to 5 minutes, scraping up the browned bits on the bottom of the pot for extra flavor.
Add garlic: Stir in 4 cloves of minced garlic and cook for 1 minute.
Add the potatoes, seasoning, and broth: Add 6 cups of peeled, bite-sized cubed russet potatoes, 1 tsp salt, ½ tsp pepper, and 4 cups of chicken broth. Mix well.
Boil the soup: Increase the heat to medium-high and bring the soup to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork-tender.
Blend for creaminess: Ladle about half of the soup into a blender (or use an immersion blender in the pot) and add 1 cup of the milk from the 1½ cups total. Carefully blend until smooth. Use caution when blending hot liquids.
Combine and finish: Pour the blended mixture back into the pot. Add the remaining ½ cup of milk and ½ cup sour cream, stirring until fully combined. Bring the soup to a gentle simmer, then remove from the heat.
Top and serve: Serve hot and finish with toppings like crumbled bacon, shredded cheddar cheese, and sliced green onion.
Serving Suggestions
I love serving this gluten-free potato soup just like a loaded baked potato. I top my bowl with a generous sprinkle of cheddar cheese, some of the crispy bacon, and a handful of sliced green onions. If I’m making it for dinner, I’ll pair it with a simple green salad or some crusty gf baguette to dip into the bowl. It’s also a great soup to serve with a cozy roasted chicken or alongside sandwiches for an easy lunch.
Storage Instructions
Store any leftover potato soup in an airtight container in the fridge for 3 to 4 days. The soup will thicken as it sits, so when you reheat it on the stove or in the microwave, just stir in a splash of milk or broth to bring back the creamy texture. I don’t recommend freezing this soup because potatoes can become grainy once thawed, but it’s great to enjoy for lunches throughout the week.
