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
Scale
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