Rich and creamy, this gluten free potato soup is one of the best! It's simple, comforting, and kid-friendly too. Top with bacon, ham, and sharp cheddar cheese for a satisfying lunch or dinner.
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 are simmered then blended 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!
Why You'll Love This Soup
Potato soup recipes are all a bit different. Here's why you'll love this one!
- This gluten-free soup tastes anything but! Nobody will even know it's gluten-free.
- The whole family will love this comforting soup!
- Warms you up on a cold winter day.
- Packed with hearty vegetables like onions, celery, carrots, and taters!
Key Ingredients
This gluten-free potato soup is made with basic ingredients you can find at your local grocery store.
Yukon Gold Potatoes - Yukon 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 nutty garlic make a flavorful base for our soup.
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.
Milk, Cream, & Parmesan - These three ingredients up the creaminess of the soup. Parmesan adds a salty yet nutty flavor to the soup.
Gluten-Free Flour - The flour acts as a thickener and essentially combines with the fat to create a roux.
How to Make Potato Soup
Easy recipes are the best kind of recipes! Follow these instructions to make this simple soup.
Cook the Bacon: In a dutch oven on medium heat, sauté the diced bacon until crispy. Use a slotted spoon to remove the crispy bacon, but leave the bacon fat in the dutch oven.
Sauté Aromatics: Add the butter, carrots, and onions then sauté until translucent. Add the garlic and cook for 30 more seconds. This will prevent it from burning.
Add Flour: Stir in the gluten-free all-purpose flour.
Add Broth & Simmer: Add the chicken broth, potato chunks, and salt. Bring the mixture to a boil, then reduce the heat. Let the mixture simmer until the potatoes are fork tender. Stir the mixture occasionally to prevent the bottom from burning.
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 make soup fun! Here are are some great options:
- Green onions
- Sour cream
- Sharp cheddar cheese
- Crispy bacon
- Black pepper
- Garlic salt
- Parmesan crisps
This soup pairs well with homemade garlic toast or dinner rolls!
Variations:
- Vegetarian Potato Soup - Use 2 tablespoons of butter in place of the bacon fat and vegetable broth in place of chicken broth!
- Vegan Potato Soup - Use two tablespoons of olive oil in place of the bacon fat and butter. Omit the cream and use almond milk in place of whole milk, vegan parmesan in place of parmesan, and vegetable broth in place of chicken broth. Follow the recipe as directed.
- Dairy-Free Version - Follow the same directions for the vegan version! Any non-dairy milk works but almond milk has a mild flavor that works great in this soup.
- 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.
Other Delicious Soup Recipes
- Butternut Squash Soup Recipe
- Panera Turkey Chili Recipe
- Tomato Bisque [Easy & Creamy]
- Easy Homestyle Chili
Gluten Free Potato Soup
Equipment
- Dutch oven or large pot
- Cutting board
- 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.
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