Go Back

Gluten-Free Potato Soup

A hearty and delicious gluten-free potato soup enriched with the flavors of bacon and spices, perfect for a comforting meal on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon, uncooked and cut into small strips
  • 3 tablespoons unsalted butter
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2.5 lbs Yukon potatoes, peeled and cut into a 1-inch dice
  • 4 cups chicken stock Use low-sodium for less salt
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ⅔ cup heavy cream Can substitute with coconut cream for dairy-free
  • ⅔ cup sour cream Can substitute with cashew cream for dairy-free
Toppings
  • Shredded cheddar cheese
  • Green onions or chives
  • Additional sour cream and bacon for topping (optional)

Method
 

Cooking
  1. Place bacon pieces in a stock pot over medium heat and cook until crisp. Set aside and leave 2 tablespoons of fat in the pot, draining the rest.
  2. Add the butter to the reserved bacon fat and melt it. Cook the onion over medium heat until soft, about 4 to 5 minutes, then add garlic and cook for 30 seconds.
  3. Add diced potatoes, chicken broth, salt, pepper, thyme, and paprika. Stir to combine, bring to a boil, and cook until potatoes are tender, about 10 to 12 minutes.
  4. Remove from heat and use an immersion blender to puree the soup until chunky, about 30 to 45 seconds, leaving some pieces intact.
  5. Stir in heavy cream and sour cream, then let the soup simmer for 15 minutes on low. Add reserved bacon before serving.

Notes

Serve hot, optionally topped with sour cream, cheese, and chives. Pairs well with crusty bread or a light salad.