Gluten-Free Potato Soup Recipe

Need a quick ‘n easy hearty bowl to feed your soul and warm your bones?

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Like many good gluten-free recipes, this thick and oh-so-creamy soup arose from a diagnosis of Celiac disease. However, potato soup has been made for centuries with various cultural traditions and flavors.

Potatoes are native to the Andes region and were brought to Europe by Spanish explorers in the 16th century. Potatoes trekked across Europe and found their way as an ingredient in many dishes, including soup, alongside regional herbs and spices. They became an economic staple in the United States during hard times, like the Great Depression. Who can pass up the richness and depth of flavor in this earthy blend of potatoes, cream, bacon, onions, garlic, and spices? For more mouth-watering comforting flavors, try these twists on the same theme: Creamy Vegan Potato Soup, Cajun Potato Soup, and The Best Creamy Potato Soup.

Is Gluten-Free Potato Soup Healthy?

This recipe is suitable for those with gluten sensitivity and those needing a pre- or post-game calorie boost. Potatoes are full of potassium and vitamins B6 and C. The onions, garlic, and spices add antioxidants to help your body eliminate harmful free radicals.

Try replacing the potatoes with a low-carb substitute, such as steamed cauliflower, for a keto diet. For vegetarians and vegans, replace bacon and chicken broth with vegetable broth and butter with avocado oil. Substitute the cream for broth and leave the cheese off as well.

Any of the above changes will suit those looking for lower-calorie options. Adjust the seasonings to your taste, as the flavors will change a bit.

Russet potatoes are uniquely suited for this recipe due to their high starch content. Blend them when tender to create a silky, velvety texture. The fluffy texture becomes a natural thickener, decreasing the need for excessive flour or cream. They also have a neutral taste—perfect for highlighting the other ingredients.Potatoes absorb the flavors well, so be sure to taste your soup while it’s cooking. For brightness, you can always add fresh herbs, such as those mentioned in the song Scarborough Fair. Parsley, sage, rosemary, and thyme… I digress.

INGREDIENTS

6 strips bacon, cut into small pieces
3 tablespoons unsalted butter
1 cup onion, chopped
3 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and diced
4 cups low-sodium chicken stock
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup heavy cream
2/3 cup sour cream
Shredded cheddar cheese (optional for topping)
Green onions or chives, chopped (optional for topping)
Additional sour cream (optional for topping)

INSTRUCTIONS

Crisp

Cook bacon until crisp, then set aside, keeping some fat in the pot.

Sauté

Melt butter in the pot, then cook onions and garlic until fragrant.

Boil

Add potatoes and seasonings, then boil until tender.

Blend

Partially blend the soup to keep a chunky texture.

Simmer

Mix in creams and simmer, then return bacon to the pot.

Serve

Top with your favorite garnishes and enjoy.

Devour!

FAQs & Tips

How to Make Ahead and Store?

After cooling, pour the soup into a freezer bag or container and freeze for up to 3 months. You can also store leftovers in the refrigerator for up to 3-4 days.

Do I need to peel the potatoes first?

It’s up to you! Some prefer the look and texture, and the skin has extra nutrients. If you do leave the skins on, be sure to scrub the potatoes well.

Are all potatoes gluten-free?

Yes, in an unprocessed state. However, be careful of tater tots, instant mashed potatoes, potato flour, and other processed potatoes. Make sure the package reads “gluten-free,” and read the ingredient list for fillers and additives that may contain gluten.

What other varieties of potatoes can I use?

Some types work better than others. Try Yukon Golds for a buttery and slightly sweet flavor. They are also less starchy, resulting in a smoother texture. Red potatoes have thin skins making them highly edible.

What if my soup is too thick or thin?

For soup that’s too thick, simply add a little broth at a time, stir, and taste until you get the right thickness. If it’s too thin, try adding small amounts of gluten-free flour roux at a time. Create the roux by blending equal parts warm broth or cream with flour until there are no flour lumps.

Serving Suggestions

Eat Gluten-Free Potato soup on a cold night while you watch the snow fall. You can also prepare it anytime for a quick lunch or dinner. It pairs well with gluten-free Almond Flour Banana Bread, a veggie side dish such as Air-Fryer Broccoli, or a light dessert like these favorite Mini Gluten Free Brownies With Cherries And Chocolate Ganache.