Rich and creamy, this gluten free potato soup is one of the best! It's simple, comforting, and kid-friendly too. Top it off with crispy bacon, savory ham, and sharp cheddar cheese for a hearty, satisfying meal.
Generally speaking, I tend to enjoy lighter dishes, but when I'm in the mood for something cozy - this gluten free potato soup is just the thing!
Potatoes, veggies, chicken broth, milk, and parmesan simmer then blend into a creamy soup. I like to leave some tender chunks of potato behind for a bit of texture!
This baked potato soup recipe is delicious on its own, but the toppings are half the fun! I say load it up with bacon, cheese, and sour cream!
Key Ingredients
This gluten-free potato soup is made with basic ingredients you can find at your local grocery store.
- Yukon Gold Potatoes - Gold potatoes are perfect for soups and mash! They have a creamy texture that blends well but doesn't completely fall apart. I would stay away from waxy potatoes (like red potatoes) for this recipe.
- Aromatics - Onions, carrots, celery, and garlic create a flavorful base.
- Bacon - The bacon doubles as a topping and fat to sauté the veggies. If you prefer to leave out the bacon, just substitute 2 more tablespoons of butter in its place.
- Chicken Broth - Chicken broth is a one-ingredient wonder. It's a perfect base for soups and stews. I prefer to buy reduced sodium chicken broth to avoid excess salt.
- Milk, Cream, & Parmesan - These three add rich creaminess to the soup, with the Parmesan bringing a salty, cheesy depth of flavor!
- Gluten-Free Flour - The flour acts as a thickener and essentially combines with the fat to create a roux.
How to Make GF Potato Soup
This one pot soup is so easy to make! Here's what you need to do:
- Cook the Bacon: The crispy bacon is for topping the soup. The leftover bacon grease is for sautéing the veggies!
- Sauté Aromatics: Carrots, onions, and garlic add such good flavor!
- Add Flour: The gluten-free flour helps thicken the soup so it's thick and creamy, not thin.
- Add Broth & Simmer: Cook the potatoes until they're nice and soft, easily pierced with a fork. Don't forget to stir the soup occasionally.
- Add Milk & Cheese: Stir in the milk, cream, and parmesan. Let it cook for 3 more minutes so the cheese can melt.
- Blend & Serve: Use an immersion blender to blend the soup to desired thickness. For a chunky soup, leave some potatoes and veggies unblended. Serve and add your favorite toppings!
Recipe Tips
- Cut your potatoes into small chunks. This will allow them to cook completely. Bite-sized chunks are more enjoyable to eat anyhow!
- If you want a chunky soup, only blend ¾ of the soup! This will give you a thick, creamy soup with some chunks in it.
- This cheesy potato soup is delish, but if you can't have cheese, don't worry! You can just leave out the parmesan.
- For a healthier alternative, use two tablespoons of olive oil instead of bacon fat and butter to sauté the veggies!
Topping Ideas
Toppings are where the real magic happens! This gluten-free potato soup is delicious on it's own, but even better with toppings.
Here's a few ideas to get you started:
- Green onions or chives
- Sour cream
- Sharp cheddar cheese or any other shredded cheese
- Crispy bacon
- Black pepper - I highly recommend freshly cracked!
- Garlic salt
- Parmesan crisps or gluten-free croutons
Variations:
- Vegetarian Potato Soup - Use 2 tablespoons of butter in place of the bacon fat and vegetable broth in place of chicken broth!
- Loaded Baked Potato Soup - Top each serving with cheddar cheese, sour cream, chives, and bacon crumbles!
FAQs
It depends on the recipe, but many contain flour to thicken the soup! For store-bought potato soup, always check the label for sneaky gluten-containing ingredients.
I use Bob's Red Mill's 1 to 1 Gluten-free baking flour. It has a gluten-like taste and texture! You can find it at Target, Walmart, or on Amazon.
Other Delicious Soup Recipes
- Butternut Squash Soup Recipe
- Panera Turkey Chili Recipe
- Tomato Bisque [Easy & Creamy]
- Easy Homestyle Chili
- Cowboy Soup
Gluten Free Potato Soup
Equipment
- Dutch oven or large pot
- Chef's knife
- Blender or immersion blender
- Measuring cups & spoons
Ingredients
- 1 onion small diced
- 2 carrots small diced
- 2 celery stalks small diced
- 2 lbs yukon gold potatoes cut into 1" chunks
- 3 thick cut bacon slices diced
- 1 tbsp unsalted butter
- 2 garlic cloves minced
- 4 cup chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup parmesan cheese shaved
- ¼ cup gluten free all-purpose flour
- 1 teaspoon kosher salt
Instructions
- In a large Dutch oven on medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
- Add the butter to the bacon grease then add the carrots, celery, and onion. Sauté for 4 minutes or until translucent. Add the minced garlic and cook for 30 more seconds.
- Stir in the gluten free all-purpose flour. Add the broth, potatoes, and salt. Bring the mixture to a boil, then reduce the heat and let simmer until the potatoes are fork tender - about 10 to 15 minutes. Stir occasionally so the bottom doesn't burn.
- Stir in the milk, cream, and parmesan cheese then cook for 3 more minutes. Carefully use an immersion blender to blend the soup to desired thickness. You can leave it a little chunky for some texture.
- Serve and add your favorite toppings!
Notes
- Store leftover potato soup in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop on low heat.
Patricia Stanton says
Would I be able to freeze this soup once it has cooled?.
Carolyn says
I don't recommend it. Cream-based soups tend to separate and suffer in texture when thawed.