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Gluten-Free Potato Soup

Gluten-Free Potato Soup made creamy and thick with half the potatoes mashed in the pot for a chunky texture. Cook bacon for flavor, simmer until very tender, then melt in cheddar and finish with bacon, extra cheese, and green onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 garlic cloves minced
Soup base
  • 6 strips bacon diced
  • 4 cup chicken broth certified GF
Creamy dairy
  • 1.5 cup heavy cream
  • 1 cup sour cream
Cheddar and seasoning
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Toppings
  • 1 green onions for topping
  • 0.5 cup extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside.
Sauté aromatics
  1. Sauté the diced onion in the bacon drippings for 4 minutes, until softened.
  2. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer potatoes
  1. Add certified GF chicken broth and cubed russet potatoes, then bring to a boil.
  2. Simmer for 20 minutes, until the potatoes are very tender and easily pierced with a fork.
  3. Mash about half the potatoes directly in the pot to create a thick, chunky-creamy texture.
Make it creamy and finish
  1. Stir in heavy cream and sour cream, then simmer for 5 minutes to warm through.
  2. Stir in shredded cheddar and cook until melted.
  3. Season with salt, black pepper, and garlic powder, stirring until evenly distributed.
Serve
  1. Ladle the soup into bowls and top with the reserved bacon, extra cheddar, and green onions.

Notes

Pro tip: certified GF chicken broth helps keep the soup fully gluten-free, and mashing some of the potatoes in the pot gives the signature thick, chunky-creamy texture. Store covered in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate when thawed. For a dairy-light option, use evaporated milk or half-and-half and reduce the cheese slightly, though the texture will be less rich.