Gluten Free Potato Soup
Posted: 03/04/25
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Fully-loaded potato soup that’s rich, creamy, and completely gluten free? It sounds too good to be true, but I promise it’s real! With savory, crisp bacon, tangy sour cream and cheddar cheese, and creamy gold potatoes, every spoonful tastes better than the last.
What We Love About This Recipe
- Gluten free does not mean flavor free, and this potato soup has SO, so much flavor! We kept the seasonings simple – just a little salt and pepper, to really let all the other flavors shine! Savory, smoky bacon. Tangy sour cream. Sharp cheddar cheese. Earthy potatoes and onions and garlic.
- The combo of Yukon gold potatoes, heavy cream, sour cream, and cheddar cheese means you’re in for one of absolute creamiest soups EVER!
- It’s thick and rich, without using any flour at all. 2 pounds of mashed potatoes will do a lot to thicken up a soup, but the cornstarch slurry goes a long way, without adding any gluten. It leaves a better texture than using gluten-free flour, too!
Chef’s Tips
- If your gluten free potato soup is a little to thick for your liking, you can thin it out by adding more chicken stock or heavy cream.
- Potato soup will thicken as it simmers, and then more as it cools down, so don’t panic if it seems a little thin at first. If it’s not thickening up like you want, leave it to simmer 10 minutes more than instructed.
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Gluten Free Potato Soup
Talk about comfort food! This fully-loaded potato soup is rich, creamy, and completely gluten free!
servings
Ingredients
- ¼ cup diced bacon approximately 5 strips
- ¼ cup bacon grease reserved after cooking bacon
- 1 cup diced white onion or yellow onion; approximately 1 medium onion
- 2 tablespoons minced garlic approximately 4 large cloves
- 2 pounds Yukon gold potatoes peeled, diced
- 4 cups chicken stock
- ¾ cup heavy cream at room temperature
- 1 teaspoon salt more or less to taste
- ½ teaspoon freshly cracked black pepper more or less to taste
- 1 cup shredded cheddar cheese at room temperature
- ⅔ cup full-fat sour cream at room temperature
For the Cornstarch Slurry
- ¼ cup heavy cream at room temperature
- 3 tablespoons cornstarch
Serving Suggestions (All Optional)
- shredded cheddar cheese
- sliced green onions
Equipment
- large, heavy-bottomed pot
- slotted spoon
- medium bowl
- small heat-proof bowl or jar, to reserve bacon grease
- large wooden spoon
- Small mixing bowl
- whisk
- Potato masher
Instructions
- Place large pot on stovetop over medium heat. When pot is warm, add ¼ cup diced bacon to pot. Cook bacon, stirring occasionally, until bacon is crisp.
- Once bacon is crisp, use slotted spoon to transfer bacon to medium bowl. Set bacon aside. Transfer bacon grease from pot to heat-proof bowl or jar.
- Return ¼ cup bacon grease to pot. Add 1 cup diced white onion and stir to incorporate. Sauté onion over medium heat approximately 5 minutes or until onions are translucent.
- Add 2 tablespoons minced garlic to pot and stir to incorporate. Sauté mixture 60 seconds or until garlic is fragrant.
- Once garlic is fragrant, add 2 pounds Yukon gold potatoes and 4 cups chicken stock to pot. Stir to incorporate, then increase heat to high. Bring chicken stock to rolling boil, then boil potatoes 10 to 12 minutes or until soft.
- While potatoes boil, add ¼ cup heavy cream and 3 tablespoons cornstarch to small mixing bowl. Whisk ingredients together until fully combined into smooth slurry.
- When potatoes can be easily pierced with tines of fork, reduce heat under pot to low. Use potato masher to mash potatoes to desired consistency. Optional: for additional texture, remove some potatoes from pot first. Mash remaining potatoes to desired consistency, then return diced potatoes to pot.
- When satisfied with consistency of potatoes, add cornstarch slurry to pot and stir to incorporate.
- Add remaining ¾ cup heavy cream, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper to pot. Stir to incorporate, then simmer potato mixture 5 minutes or until thickened.
- Once soup has thickened, add 1 cup shredded cheddar cheese, ⅔ cup full-fat sour cream, and cooked bacon to pot. Stir until ingredients are fully incorporated and cheese has melted.
- Taste soup and adjust salt and pepper as desired. When satisfied with flavor of soup, ladle soup into serving bowls. Top servings with shredded cheddar cheese and sliced green onions if desired then serve warm.
Notes
- Consistency: If the soup ends up too thick for your liking, increase the amount of chicken stock or heavy cream to thin it without watering it down. If it’s too thin, let it simmer a little longer – but keep in mind that it’ll naturally get thicker over time and as it cools.
Nutrition Information
Serving: 1serving | Calories: 596kcal | Protein: 15g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 0.01g | Total Carbs: 42g | Fiber: 4g | Sugar: 7g | Net Carbs: 38g | Vitamin C: 33mg | Cholesterol: 99mg | Sodium: 849mg | Potassium: 960mg | Calcium: 221mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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