why make this recipe

Gluten-Free Potato Soup is a hearty and delicious option for anyone looking for a comforting meal without gluten. This recipe is easy to follow, and it uses simple ingredients that you may already have at home. With a rich flavor from the bacon and spices, it makes for a warm bowl of goodness on a chilly day. Whether you’re gluten intolerant or just looking for a tasty soup, this recipe delivers satisfaction in every spoonful.

how to make Gluten-Free Potato Soup

Ingredients:

6 strips bacon (uncooked and cut into small strips)
3 Tablespoons unsalted butter
1 cup onion (chopped)
3 cloves garlic (minced)
2 ½ lbs Yukon potatoes (peeled and cut into a 1-inch dice)
4 cups chicken stock
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 ½ teaspoons kosher salt
1 teaspoon black pepper
⅔ cup heavy cream
⅔ cup sour cream
Shredded cheddar cheese
Green onions or chives
Additional sour cream and bacon for topping (optional)

Directions:

Place bacon pieces in a stock pot over medium heat and cook until bacon is crisp. Move the bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.
Add the butter to the bacon fat and melt. Add the onion and cook over medium heat until the onions are soft, about 4 to 5 minutes. Add garlic and cook for 30 seconds.
Add diced potatoes to the pot along with chicken broth, salt, pepper, thyme, and paprika. Stir to combine. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
Remove from heat. Use an immersion blender to puree the soup until chunky, about 30 to 45 seconds. Leave some of the potato pieces broken into chunks.
Add the heavy cream and sour cream. Allow the soup to simmer for 15 minutes on low. Stir in the reserved bacon before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives, if desired.

how to serve Gluten-Free Potato Soup

Serve the Gluten-Free Potato Soup hot in a bowl. For a nice presentation, you can add a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some chopped green onions or chives on top. This soup pairs well with crusty bread or a light salad for a complete meal.

how to store Gluten-Free Potato Soup

To store the soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to three days. If you want to keep it longer, consider freezing it in an airtight container for up to three months. To reheat, thaw and warm it on the stove or in the microwave, adding a little extra cream or stock if it gets too thick.

tips to make Gluten-Free Potato Soup

For extra flavor, consider adding chopped herbs like parsley or rosemary.
If you prefer a creamier texture, blend the soup longer until smooth.
Feel free to adjust the seasonings to your taste. If you like a bit more spice, add a pinch of cayenne pepper.
Use low-sodium chicken broth to control the salt levels.

variation

You can add vegetables like carrots or celery for extra nutrients and flavor. Another option is to swap the bacon for cooked sausage or a plant-based alternative for a different twist.

FAQs

1. Can I make this soup dairy-free?
Yes! You can use coconut cream or cashew cream instead of heavy cream and sour cream for a dairy-free version.

2. Is it necessary to use an immersion blender?
No, if you don’t have an immersion blender, you can transfer the soup to a regular blender in batches. Just be careful, as the soup will be hot.

3. Can I add other ingredients to this soup?
Absolutely! Consider adding spinach, kale, or even corn for additional flavor and texture. You can get creative with leftovers or other veggies you have on hand.