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Gluten-Free Potato Soup

Gluten-Free Potato Soup made creamy and thick with mashed potatoes, cheddar melt, and crispy bacon. Simmer until the potatoes are very tender, then mash for a chunky texture and finish with cream and sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free Potato Soup
  • 3 lb russet potatoes, peeled and cubed
  • 1 onion, diced
  • 4 garlic, minced
  • 6 strips bacon, diced Use certified gluten-free bacon if needed.
  • 4 cup chicken broth (certified GF)
  • 1.5 cup heavy cream
  • 1 cup sour cream
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 green onions and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot until crispy, then remove and set aside.
  2. Sauté the diced onion in the bacon drippings for 4 minutes; add the minced garlic and cook for 1 minute.
Simmer and thicken
  1. Add the certified GF chicken broth and the cubed potatoes, bring to a boil, then simmer for 20 minutes until very tender.
  2. Mash about half the potatoes directly in the pot to create a thick, chunky-creamy texture.
Finish with dairy and cheese
  1. Stir in the heavy cream and sour cream, then simmer for 5 minutes.
  2. Stir in the shredded cheddar until melted, then season with salt, black pepper, and garlic powder.
Serve
  1. Top the soup with the reserved bacon, extra cheddar, and green onions to serve.

Notes

For the creamiest texture, simmer until the potatoes are truly very tender before mashing. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking the dairy. Freezing isn’t recommended because dairy soups can separate after thawing. For a lighter version, use half-and-half instead of heavy cream (the soup will be slightly less rich).