Easy Gluten-Free Potato Soup
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Our Gluten-Free Potato Soup recipe feels like a loaded baked potato! It’s creamy, filling, and topped with goodies. It’s perfect for a chilly night!
When you go gluten-free, there are some obvious things you’ll need to rethink, like bread, bagels, and crackers. But gluten also hides in sneaky places like sauces, broth, bouillon, and seasoning mixes.
Potato soup is a great example of this. You might be thinking, “isn’t all potato soup gluten-free?” It seems like it should be gluten-free–potatoes are gluten-free! However, most potato soup recipes are NOT naturally gluten-free. Many are thickened with flour or a flour-based roux, and some use broth or bouillon that contains gluten. So, if you have Celiac disease or gluten intolerance, you’ll need to look for a gluten-free potato soup recipe.
I’ve got you covered today with this cozy gluten-free baked potato soup recipe. This creamy soup has layers of flavor from smoky bacon, potatoes, and a secret dash of spice.
Here’s what you need to make this easy gluten-free potato soup recipe…
Our Easy Gluten-Free Potato Soup Recipe, At A Glance:
Here’s What You need To Make This Cozy Soup:
- Bacon. Salty, savory, smoky bacon gets crisped in the pan. Then, you’ll save some of the drippings to add more flavor to the soup. You’ll top the creamy soup with crispy bacon bits and it’s a glorious contrast of textures and flavors.
- Onion & Garlic. These two soup classics provide a savory base of flavor for the soup. Feel free to add more garlic if you like!
- Salt & Pepper. Don’t skimp on the salt and pepper! The salt will sort of activate all the other flavors, and the pepper adds a nice subtle layer of bite to the soup.
- Chili Powder! My “secret” ingredient! Adding just a little chili powder adds another smoky layer of flavor and depth to the soup. Don’t worry–it won’t taste like chili!
- Yukon Gold Potatoes. I love that they’re a touch less starchy than Russets, which helps prevent the soup from getting gluey. I recommend peeling them for the smoothest texture, but the skin is thin enough to eat if you want to skip this step!
- Chicken Broth. The better your broth, the better your soup will be. I’ve been reaching for Bonafide provisions chicken broth or chicken bone broth lately. Great taste, great quality, and a little more protein than some!
- Cream, Milk, Or Half & Half. This adds that velvety smooth creamy texture and thickness to the potato soup. We’ve been loving lactose-free options lately. (Organic Valley and Lactaid are two good choices!) Cream will give your soup the thickest texture, half-and-half will be medium thick, and milk will be the thinnest. Choose your own adventure!
- Cornstarch. To help thicken the soup even more, you’ll whisk some cornstarch into the cream before adding it to the soup.
- Cheddar Cheese. I love that it adds a bit of saltiness and another layer of creaminess. It really plays up those baked potato flavors!
- Greek Yogurt or Sour Cream. The tang this brings to the party helps balance the flavors. It won’t be super tangy or taste like sour cream; it’ll just wake up the flavors.
- Chives & Toppings, To Finish! Don’t skip the toppings here! They add to the flavor of the soup and are part of the experience. I’ve shared my favorite toppings in the recipe card, but check out the FAQ below for even more ideas!
How Do You Thicken Potato Soup Without Flour?
You can use gluten-free flour, but we prefer the texture of cornstarch! It doesn’t have any grit, has a totally neutral flavor, and works like a charm. We use 4 Tablespoons of cornstarch here.
How To Make Gluten-Free Potato Soup, Step By Step:
- Crisp The Bacon. In a large Dutch Oven or large pot, crisp the bacon over medium heat until it reaches your desired doneness. (I like mine browned and crisped for this soup.) Remove the crisped bacon bits to a paper towel-lined plate and drain all but about 3 Tablespoons bacon fat from the pan into a heat-proof bowl. Reserve any extra bacon fat for another use or discard.
- Cook Onion. Use 3 Tablespoons of the bacon fat to the pan to cook the onion for 4-5 minutes on medium heat, or until mostly softened.
- Add Garlic & Seasonings. Then, add the garlic, salt, pepper, and chili powder to the pot and stir 1-2 minutes, or until fragrant.
- Stir In Potatoes & Broth. Add the diced potatoes and broth to the soup pot and bring to a simmer over medium heat.
- Simmer the potatoes for 10-15 minutes, or until fork-tender. They should easily pierce with a fork if you test one.
- Combine Cream & Cornstarch. In a liquid measuring cup or bowl, combine the cream and cornstarch. Whisk until smooth, then add to the simmering soup. Cook 2-3 minutes, stirring regularly, until the soup has thickened.
- Mash Or Puree Part Of The Soup. Use a potato masher to mash some of the potatoes in the soup as desired. For a smoother texture, you can use an immersion blender to pulse the soup a bit. For the smoothest texture, work in batches to puree the soup in a traditional blender. (For safety, let the cool soup a bit before using a regular blender. Never fill a blender with warm/hot liquid more than halfway full. Make sure there is a vent in the lid to allow steam to escape and cover the blender with a kitchen towel when blending to avoid splatters.)
- Stir In Cheese & Yogurt. Stir the cheese and yogurt or sour cream into the soup and stir until smooth.
- Top Bowls With Goodies. You can stir half of the bacon into the soup if you like, and garnish each bowl with the rest, or simply sprinkle it onto each bowl. Serve the finished soup with the crisped bacon, fresh chives, salt, pepper, and more cheese (if desired).
Adjust The Thickness, As Needed
Now’s the time to taste and adjust! If the soup needs a bit more salt, pepper, or yogurt, now’s the time to add it! If your soup is thicker than you like, you can thin it with a splash of milk or water. If you want the soup thicker, you can puree more of the soup, or simmer it on low heat for 15-20 minutes to thicken it more. Do keep in mind that potato soup naturally thickens with time, and as it cools down.
FAQ + Tips And Tricks For The Best Gluten-Free Potato Soup:
What Are The Best Potatoes For Potato Soup? We recommend Yukon gold potatoes for potato soup. They’re slightly less starchy than Russet potatoes. They’re less likely to get gluey or overly starchy when blended, mashed, or mixed. As an added perk, they also have very thin skin, so if you don’t have time to peel them, it’ll be ok!
A Trick For Dicing Bacon. Cutting bacon into small pieces can be tricky without the right circumstances. Use cold bacon and kitchen scissors or a very sharp knife for best results. Scissors make the job so easy!
Can You Freeze Potato Soup? It’s not recommended. Potatoes can get separated and mealy when thawed and dairy can sometimes separate upon thawing. The fridge is best for leftover storage.
Toppings To Try On Baked Potato Soup
Think of this soup like a loaded baked potato soup! Obviously some baked potato toppings are a no-go here (chili, I’m looking at you!), but things like shedded cheese, a dollop of Greek yogurt or sour cream, bacon bits, chives or sliced green onions, etc. are all welcome! Or, you can get creative with slices of crispy Kielbasa or chicken sausage, caramelized onions, or fresh herbs.
More Gluten-Free Soup Recipes to Try:
- Gluten-Free Chicken Noodle Soup
- Cozy Autumn Squash Soup (Panera Copycat)
- Gluten-Free Beef Stew (Slow Cooker Option!)
- Salsa Verde Chicken Chili (Quick + Easy + Healthy!)
- Tomato Basil Soup (Vegan, Paleo, Whole30)
WE SUGGEST:
Don’t forget to leave a star review and comment below when you make our gluten-free potato soup recipe. I can’t wait to hear how it goes!
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Gluten-Free Potato Soup
- Total Time: 1 hour
- Yield: 10–12 cups soup 1x
- Diet: Gluten Free
Description
Our Gluten-Free Potato Soup recipe feels like a loaded baked potato! It’s creamy, filling, and topped with goodies–perfect for a chilly night!
Ingredients
For The Potato Soup:
- 6–8 slices bacon (6–8 oz.)
- 1 onion, diced (about 2 cups)
- 1–2 cloves garlic, minced
- 1 teaspoon kosher salt (more or less, to taste)
- 1/2–1 teaspoon black pepper (more or less, to taste)
- 1/4–1/2 teaspoon chili powder (start with 1/4 teaspoon)
- 2 1/2 pounds Yukon gold potatoes, peeled and diced into 1/2–3/4-inch cubes
- 4 cups (32 oz) chicken broth
- 2 Tablespoons cornstarch
- 1–2 cups heavy cream, half-and-half, or milk*
- 1 cup shredded cheddar cheese (about 2 oz.)
- 1/2–2/3 cup Greek yogurt or sour cream
To Serve:
- Additional shredded cheese
- Chives or sliced green onion
- Salt & pepper
Instructions
- Crisp The Bacon. In a large Dutch Oven or large pot, crisp the bacon over medium heat until it reaches your desired doneness. (I like mine browned and crisped for this soup.) Remove the crisped bacon bits to a plate and drain all but about 3 Tablespoons bacon fat from the pan into a heat-proof bowl. Reserve any extra bacon fat for another use or discard.
- Cook Onion. Use 3 Tablespoons of the bacon fat to the pan to cook the onion for 4-5 minutes on medium heat, or until mostly softened.
- Add Garlic & Seasonings. Then, add the garlic, salt, pepper, and chili powder to the pot and stir 1-2 minutes, or until fragrant.
- Stir In Potatoes & Broth. Add the diced potatoes and broth to the soup pot and bring to a simmer over medium heat.
- Simmer the potatoes for 10-15 minutes, or until tender. They should easily pierce with a fork if you test one.
- Combine Cream & Cornstarch. In a liquid measuring cup or bowl, combine 1 cup of the cream and the cornstarch. Whisk until smooth, then add to the simmering soup. Cook 2-3 minutes, stirring regularly, until the soup has thickened.
- Mash Or Puree Part Of The Soup. Use a potato masher to mash some of the potatoes in the soup as desired. For a smoother texture, you can use an immersion blender to pulse the soup a bit. For the smoothest texture, work in batches to blend some or all of the soup in a traditional blender. (For safety, let the cool soup a bit before using a regular blender. Never fill a blender with warm/hot liquid more than halfway full. Make sure there is a vent in the lid to allow steam to escape and cover the blender with a kitchen towel when blending to avoid splatters.)
- Stir In Cheese & Yogurt. Stir the cheese and yogurt or sour cream into the soup and stir until smooth.
- Adjust The Thickness, If Needed. Now’s the time to taste and adjust. If the soup needs a bit more salt, pepper, or yogurt, now’s the time to add it! If your soup is thicker than you like, you can thin it with more milk, cream, or water. If you want the soup thicker, you can puree more of the soup, or simmer it on low heat for 15-20 minutes to thicken it more. Do keep in mind that potato soup naturally thickens with time, and as it cools down.
- Top Bowls With Goodies. You can stir half of the bacon into the soup if you like, and garnish each bowl with the rest, or simply sprinkle it onto each bowl. Serve the finished soup with the crisped bacon, fresh chives, salt, pepper, and more cheese (if desired).
- Store leftover soup in an airtight container in the refrigerator 3-4 days.
Notes
Cream will give your soup the thickest texture, half-and-half will be medium thick, and milk will be the thinnest
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
This soup is comfort food x 100. Made it for my GF daughter and the entire family loved it. Fighting over the last cup full!
YAAAAY! So glad it was a win Lolo!