Gluten Free Potato Soup
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.
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.
Nutrition
Calories: 285kcalCarbohydrates: 28gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 1013mgPotassium: 726mgFiber: 4gSugar: 4gVitamin A: 2970IUVitamin C: 33mgCalcium: 226mgIron: 1mg
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