Gluten-Free Potato Soup

why make this recipe

Gluten-Free Potato Soup is a warm and comforting dish perfect for any occasion. It is rich and creamy, making it a favorite among families. The use of fresh ingredients like Yukon potatoes, crispy bacon, and wholesome dairy ensures a delicious taste. Plus, it’s gluten-free, allowing those with dietary restrictions to enjoy this classic recipe without worry!

how to make Gluten-Free Potato Soup

Ingredients:

• 6 strips bacon (uncooked and cut into small strips)
• 3 tablespoons unsalted butter
• 1 cup onion (chopped)
• 3 cloves garlic (minced)
• 2 ½ lbs Yukon potatoes (peeled and cut into a 1-inch dice)
• 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
• Additional sour cream and bacon for topping (optional)

Directions:

1. Place bacon pieces in a stock pot over medium heat and cook until crispy. Move the bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.
2. Add butter to the bacon fat and melt. Add chopped onion and cook until soft, about 4 to 5 minutes. Stir in minced garlic and cook for 30 seconds.
3. Add diced potatoes to the pot along with chicken stock, salt, pepper, thyme, and paprika. Stir well and bring to a boil. Cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
4. Remove from heat and use an immersion blender to puree the soup until it is chunky, about 30 to 45 seconds. Leave some potato pieces broken into chunks for texture.
5. Add heavy cream and sour cream. Allow the soup to simmer for 15 minutes on low heat. Stir in the reserved bacon before serving.
6. Top with additional sour cream, bacon, cheddar cheese, or chives, if desired.

how to serve Gluten-Free Potato Soup

Serve the soup hot in bowls, and feel free to add your favorite toppings like shredded cheddar cheese, crispy bacon, and a dollop of sour cream. Fresh herbs like chives or green onions add a nice touch and extra flavor.

how to store Gluten-Free Potato Soup

Store any leftover soup in an airtight container in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, consider freezing it. Let the soup cool down, then place it in freezer-safe bags or containers. It can last for up to 3 months in the freezer.

tips to make Gluten-Free Potato Soup

• For a healthier version, you can use turkey bacon instead of pork bacon.
• If you want a thicker soup, you can mash a portion of the potatoes with a potato masher after cooking.
• Adjust the seasoning to your taste; you can add more herbs or spices if you like it bolder.

variation (if any)

You can easily customize this soup by adding vegetables like carrots or celery for extra flavor and nutrition. For a vegan version, substitute the bacon, chicken stock, cream, and sour cream with plant-based ingredients.

FAQs

Q: Can I make this soup dairy-free?
A: Yes! You can substitute the heavy cream and sour cream with coconut milk and non-dairy yogurt.

Q: How can I make this soup spicier?
A: Add a dash of cayenne pepper or some diced jalapeños for an added kick.

Q: Can I use other types of potatoes?
A: While Yukon potatoes are preferred for their creaminess, you can use other varieties like Russet potatoes, but the texture may vary.

Gluten-Free Potato Soup

A warm and comforting gluten-free potato soup made with rich and creamy ingredients like Yukon potatoes, bacon, and dairy, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the soup

• 6 strips bacon (uncooked and cut into small strips) For a healthier version, use turkey bacon.
• 3 tablespoons unsalted butter
• 1 cup onion (chopped)
• 3 cloves garlic (minced)
• 2.5 lbs Yukon potatoes (peeled and cut into a 1-inch dice) For a thicker soup, can mash a portion of the potatoes after cooking.
• 4 cups chicken stock For a vegan version, substitute with vegetable stock.
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1.5 teaspoons kosher salt Adjust seasoning to taste.
• 1 teaspoon black pepper
• ⅔ cup heavy cream For dairy-free, substitute with coconut milk.
• ⅔ cup sour cream For dairy-free, substitute with non-dairy yogurt.
• Shredded cheddar cheese For topping.
• Green onions or chives For garnish.
• Additional sour cream and bacon for topping (optional)

Method

 

Preparation

1. Place bacon pieces in a stock pot over medium heat and cook until crispy. Move the bacon to a clean plate and set aside, leaving 2 tablespoons of fat in the pot.
2. Add butter to the bacon fat and melt. Add chopped onion and cook until soft, about 4 to 5 minutes. Stir in minced garlic and cook for 30 seconds.
3. Add diced potatoes to the pot along with chicken stock, salt, pepper, thyme, and paprika. Stir well and bring to a boil.
4. Cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
5. Remove from heat and use an immersion blender to puree the soup until it is chunky, about 30 to 45 seconds, leaving some potato pieces in for texture.
6. Add heavy cream and sour cream. Allow the soup to simmer for 15 minutes on low heat.
7. Stir in the reserved bacon before serving.

Notes

Serve the soup hot in bowls, adding toppings like shredded cheddar cheese, crispy bacon, and a dollop of sour cream. Fresh herbs like chives or green onions add extra flavor. Store leftovers in an airtight container in the refrigerator for 3 to 4 days; freeze for up to 3 months.