Gluten Free Potato Soup

easyhealthyrecipes.com/gluten-free-potato-soup/

Talk about comfort food! This fully-loaded potato soup is rich, creamy, and completely gluten free!

Prep: 15

Cook: 45

Total: 1

Recipe makes approximately 6 servings

Equipment Needed

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

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)