Gluten-Free Potato Soup

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch

Cuisine: American

Keyword: gluten-free, russet potatoes, soup

Servings: servings

Author: Julia Elizabeth

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

US Customary - Metric

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