Gluten-Free Potato Soup Recipe
Need a quick ‘n easy hearty bowl to feed your soul and warm your bones?
Table of Contents
Like many good gluten-free recipes, this thick and oh-so-creamy soup arose from a diagnosis of Celiac disease. However, potato soup has been made for centuries with various cultural traditions and flavors.
Potatoes are native to the Andes region and were brought to Europe by Spanish explorers in the 16th century. Potatoes trekked across Europe and found their way as an ingredient in many dishes, including soup, alongside regional herbs and spices. They became an economic staple in the United States during hard times, like the Great Depression. Who can pass up the richness and depth of flavor in this earthy blend of potatoes, cream, bacon, onions, garlic, and spices? For more mouth-watering comforting flavors, try these twists on the same theme: Creamy Vegan Potato Soup, Cajun Potato Soup, and The Best Creamy Potato Soup.
Is Gluten-Free Potato Soup Healthy?
This recipe is suitable for those with gluten sensitivity and those needing a pre- or post-game calorie boost. Potatoes are full of potassium and vitamins B6 and C. The onions, garlic, and spices add antioxidants to help your body eliminate harmful free radicals.
Try replacing the potatoes with a low-carb substitute, such as steamed cauliflower, for a keto diet. For vegetarians and vegans, replace bacon and chicken broth with vegetable broth and butter with avocado oil. Substitute the cream for broth and leave the cheese off as well.
Any of the above changes will suit those looking for lower-calorie options. Adjust the seasonings to your taste, as the flavors will change a bit.
Russet potatoes are uniquely suited for this recipe due to their high starch content. Blend them when tender to create a silky, velvety texture. The fluffy texture becomes a natural thickener, decreasing the need for excessive flour or cream. They also have a neutral taste—perfect for highlighting the other ingredients.Potatoes absorb the flavors well, so be sure to taste your soup while it’s cooking. For brightness, you can always add fresh herbs, such as those mentioned in the song Scarborough Fair. Parsley, sage, rosemary, and thyme… I digress.
INGREDIENTS
- 6 strips bacon, cut into small pieces
- 3 tablespoons unsalted butter
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 1/2 pounds Yukon gold potatoes, peeled and diced
- 4 cups low-sodium 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
- Shredded cheddar cheese (optional for topping)
- Green onions or chives, chopped (optional for topping)
- Additional sour cream (optional for topping)
INSTRUCTIONS
Crisp
Cook bacon until crisp, then set aside, keeping some fat in the pot.
Sauté
Melt butter in the pot, then cook onions and garlic until fragrant.
Boil
Add potatoes and seasonings, then boil until tender.
Blend
Partially blend the soup to keep a chunky texture.
Simmer
Mix in creams and simmer, then return bacon to the pot.
Serve
Top with your favorite garnishes and enjoy.
Devour!
FAQs & Tips
After cooling, pour the soup into a freezer bag or container and freeze for up to 3 months. You can also store leftovers in the refrigerator for up to 3-4 days.
It’s up to you! Some prefer the look and texture, and the skin has extra nutrients. If you do leave the skins on, be sure to scrub the potatoes well.
Yes, in an unprocessed state. However, be careful of tater tots, instant mashed potatoes, potato flour, and other processed potatoes. Make sure the package reads “gluten-free,” and read the ingredient list for fillers and additives that may contain gluten.
Some types work better than others. Try Yukon Golds for a buttery and slightly sweet flavor. They are also less starchy, resulting in a smoother texture. Red potatoes have thin skins making them highly edible.
For soup that’s too thick, simply add a little broth at a time, stir, and taste until you get the right thickness. If it’s too thin, try adding small amounts of gluten-free flour roux at a time. Create the roux by blending equal parts warm broth or cream with flour until there are no flour lumps.
Serving Suggestions
Eat Gluten-Free Potato soup on a cold night while you watch the snow fall. You can also prepare it anytime for a quick lunch or dinner. It pairs well with gluten-free Almond Flour Banana Bread, a veggie side dish such as Air-Fryer Broccoli, or a light dessert like these favorite Mini Gluten Free Brownies With Cherries And Chocolate Ganache.
Gluten-Free Potato Soup
Ingredients
- 6 strips bacon cut into small pieces
- 3 tablespoons unsalted butter
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 1/2 pounds Yukon gold potatoes peeled and diced
- 4 cups low-sodium 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
- Shredded cheddar cheese optional for topping
- Green onions or chives chopped (optional for topping)
- Additional sour cream optional for topping
Instructions
- Cook bacon in a stock pot over medium heat until crisp. Transfer to a plate, leaving 2 tablespoons of fat in the pot.
- Melt butter with bacon fat. Sauté onions until soft, then add garlic and cook for 30 seconds.
- Add potatoes, chicken stock, thyme, paprika, salt, and pepper to the pot. Bring to a boil and cook until potatoes are tender.
- Remove from heat and partially blend with an immersion blender, leaving some chunks for texture.
- Stir in heavy cream and sour cream, simmer on low for 15 minutes. Add cooked bacon back into the soup.
- Serve hot, topped with extra sour cream, bacon, cheddar cheese, and chives if desired.
- DEVOUR!
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