Hey there! I’m Callie, and if there’s one thing I love more than glorious comfort food, it’s making it gluten-free and delicious for everyone in the family to enjoy. Today, I’m excited to share my Gluten-Free Potato Soup recipe. It’s creamy, hearty, and downright satisfying. Plus, it’s got crispy bacon bits which means my kids can’t ever get enough of it!
I remember the first time I made this soup—my little ones peeked into the pot, sniffed, and simply said, “Yummy, mom!” It’s the kind of recipe that warms you up on a chilly evening, making you feel cozy and content. And the best part? It’s straightforward enough to whip up on a busy weeknight. If you love potato soups, don’t forget to check out my creamy baked potato soup.
Why you’ll love this recipe
- Gluten-free:Made with easily accessible gluten-free ingredients.
- Quick and easy:Ready in just 40 minutes.
- Family favorite:Loved by adults and kids alike.
- Versatile toppings:Customize it with your family’s favorite toppings.
Ingredients
- 6 strips bacon
- 3 tablespoons unsalted butter
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 ½ lbs Yukon potatoes, peeled and diced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese, green onions or chives, and additional sour cream and bacon for topping (optional)
Step-by-step instructions
Cook the bacon
Place bacon pieces in a large stock pot over medium heat. Cook until crisp. Transfer to a clean plate, leaving 2 tablespoons of bacon fat in the pot. Drain any excess.
Sauté the aromatics
Melt the butter in the reserved bacon fat. Add diced onion and cook until soft, about 4-5 minutes. Toss in the garlic and cook for another 30 seconds.
Simmer the potatoes
Add potatoes to the pot, followed by chicken stock, thyme, smoked paprika, salt, and pepper. Stir to combine. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
Blend and cream it up
Take the pot off the heat. Use an immersion blender to puree the soup to your desired consistency—chunky or smooth or a little in-between. Stir in the heavy cream and sour cream. Let it simmer on low for 15 minutes.
Serve with toppings
Before serving, mix in the crispy bacon you’ve set aside. Then, top the soup with cheddar cheese, green onions, or more bacon and sour cream if you like.
Recipe tips & variations
- Consistency is key:If you want a thicker soup, mash more of the potatoes before blending. For a thinner soup, add a bit more stock.
- Spice it up:Add some red pepper flakes for a kick.
- Make it vegetarian:Swap bacon for smoked tofu and use vegetable stock instead of chicken stock.
Storage & reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low-medium heat on the stovetop, stirring occasionally. Add a splash of chicken stock or milk to restore creaminess if needed.
FAQs
Can I make this soup dairy-free?
Yes! Use dairy-free butter, coconut milk or almond milk instead of heavy cream, and dairy-free sour cream.
What’s the best way to blend the soup if I don’t have an immersion blender?
You can use a countertop blender, but be sure not to overfill it. Blend in batches for best results.
Can this soup be frozen?
It’s best not to freeze cream-based soups as they can separate when reheated, but you can freeze the soup base before adding the creams.
What can I add to increase the protein content?
Add some cooked chicken or turkey for extra protein.
Recipes you may like
I hope you love making thisGluten-Free Potato Soupas much as I do. It’s become such a staple in our home, and I believe it’s going to be in yours too! Don’t hesitate to customize it to your family’s taste and let me know how it turned out in the comments below. Happy cooking!
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Gluten-Free Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A creamy and hearty gluten-free potato soup recipe that’s quick and easy to prepare, perfect for cozy family dinners.
Ingredients
- 6 strips bacon
- 3 tablespoons unsalted butter
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 1/2 lbs Yukon potatoes, peeled and diced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2/3 cup heavy cream
- 2/3 cup sour cream
- optional toppings: shredded cheddar cheese, green onions or chives, additional sour cream and bacon
Instructions
- Place bacon pieces in a large stock pot over medium heat. Cook until crisp. Transfer to a clean plate, leaving 2 tablespoons of bacon fat in the pot. Drain any excess.
- Melt the butter in the reserved bacon fat. Add diced onion and cook until soft, about 4-5 minutes. Toss in the garlic and cook for another 30 seconds.
- Add potatoes to the pot, followed by chicken stock, thyme, smoked paprika, salt, and pepper. Stir to combine. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
- Take the pot off the heat. Use an immersion blender to puree the soup to your desired consistency—chunky or smooth or a little in-between. Stir in the heavy cream and sour cream. Let it simmer on low for 15 minutes.
- Before serving, mix in the crispy bacon you’ve set aside. Then, top the soup with cheddar cheese, green onions, or more bacon and sour cream if you like.
Notes
- Consistency is key: If you want a thicker soup, mash more of the potatoes before blending. For a thinner soup, add a bit more stock.
- Spice it up: Add some red pepper flakes for a kick.
- Make it vegetarian: Swap bacon for smoked tofu and use vegetable stock instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg