Gluten-Free Potato Soup
Ever had a bowl of potato soup that wraps you in warmth like your favorite blanket?
This Gluten-Free Potato Soup recipe is the epitome of comfort food—creamy, hearty, and oh-so-delicious! You can whip it up in just one pot, making cleanup a breeze. Plus, it’s packed with flavors that will have your taste buds dancing. So, grab your ingredients and let’s dive into this cozy dish!
Why make this recipe
First off, it’s super easy—so easy that even your kitchen-phobic friend could make it without any mishaps! Second, it’s an affordable meal that delivers depth and richness without breaking the bank. And let’s be real… who doesn’t want a warm bowl of potato goodness on a chilly evening? It’s family-friendly too, so kids will love it as much as adults. You might even hear them ask for seconds!
Ingredients
You don’t need fancy stuff — just these basics!
- 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 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
Place the bacon pieces in a stock pot over medium heat and cook until they’re crispy. Transfer bacon to a clean plate and set aside, leaving 2 tablespoons of fat in the pot and draining the rest.
Add the butter to the bacon fat and melt it. Toss in the chopped onion and cook for about 4 to 5 minutes, or until they soften. Add garlic and give it a quick cook for about 30 seconds.
Dump in the diced potatoes along with the chicken stock, salt, pepper, thyme, and paprika. Stir everything well and bring it to a boil. Cook until the potatoes are tender when pierced with a fork, which should take about 10 to 12 minutes.
Remove from heat. Use an immersion blender to puree the soup until chunky, blending for about 30 to 45 seconds. Leave some potato pieces for texture.
Stir in the heavy cream and sour cream. Allow the soup to simmer on low for about 15 minutes. Before serving, add the reserved bacon.
Top with extra sour cream, bacon, cheddar cheese, or chives as you wish.
How to make Gluten-Free Potato Soup (Overview)
Making this soup is all about layering flavors, and guess what? It’s simple! Start by cooking the bacon to get that crispy goodness. Once you’ve melted the butter and sautéed the onions and garlic, toss in the potatoes and broth. The blend of spices makes all the difference, so don’t rush it! Finish it off with a creamy swirl of heaviness and sour cream, and you’ve got an inviting bowl ready to warm your soul. Pro tip: Don’t skip toasting the garlic—it makes all the difference!
How to serve Gluten-Free Potato Soup
Consider this soup a blank canvas! Serve it in a rustic bread bowl for a fun spin, or pair it with crusty bread for that satisfying crunch. Imagine the rich aroma filling your kitchen as you ladle the piping hot soup into bowls, the colorful toppings contrasting against the creamy base. It’s not just a meal; it’s a feast for the senses! 😍
How to store Gluten-Free Potato Soup
This soup keeps well in the fridge for about 3-5 days! Just make sure to let it cool completely before storing it in an airtight container. Want to make it ahead of time? No problem! It also freezes beautifully and can last for up to 3 months. Just reheat your portion in a pot over low heat, or zap it in the microwave!
Tips to make Gluten-Free Potato Soup
- For a lighter option, try using half-and-half instead of heavy cream.
- Swap out Yukon potatoes for red potatoes or even sweet potatoes for a different flavor profile.
- Want a thicker soup? Stir in an extra splash of cream or some shredded cheese while simmering.
- If you’re in a pinch, onion powder can substitute for fresh onion in a hurry.
Variation
Feeling adventurous? Add spinach or kale for a nutrient boost! To make it vegan, replace bacon with smoked tempeh and use coconut cream in place of heavy cream. A sprinkle of nutmeg can also give it a unique twist—try it and see! Who knew potato soup could be so versatile? 😉
FAQs
Can I make this soup ahead of time?
Yes! This Gluten-Free Potato Soup keeps beautifully in the fridge for up to 5 days.
Can I freeze leftover potato soup?
Absolutely! Just let it cool and store it in an airtight container for up to 3 months.
What can I substitute for bacon for a vegetarian version?
Try using smoked tempeh or even some sautéed mushrooms for a similar umami kick without the meat.
Feeling hungry yet? Dive into this easy, homemade Gluten-Free Potato Soup and enjoy every creamy, dreamy bite! 📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Potato Soup
Ingredients
Method
- Place the bacon pieces in a stock pot over medium heat and cook until they’re crispy.
- Transfer bacon to a clean plate and set aside, leaving 2 tablespoons of fat in the pot and draining the rest.
- Add the butter to the bacon fat and melt it.
- Toss in the chopped onion and cook for about 4 to 5 minutes, or until they soften.
- Add garlic and give it a quick cook for about 30 seconds.
- Dump in the diced potatoes along with the chicken stock, salt, pepper, thyme, and paprika.
- Stir everything well and bring it to a boil.
- Cook until the potatoes are tender when pierced with a fork, which should take about 10 to 12 minutes.
- Remove from heat and use an immersion blender to puree the soup until chunky.
- Stir in the heavy cream and sour cream and allow the soup to simmer on low for about 15 minutes.
- Before serving, add the reserved bacon.
- Top with extra sour cream, bacon, cheddar cheese, or chives as you wish.
