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Gluten-Free Potato Soup

Gluten-Free potato soup made in one pot with crispy bacon, tender cubed russet potatoes, and a thick mash-and-cream texture. Finished with melted cheddar and topped with green onions, bacon bits, and extra cheese for a hearty American main.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 6 bacon diced
  • 4 cup chicken broth certified GF
  • 1.5 cup heavy cream
  • 1 cup sour cream
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 green onions for topping; sliced
  • 0.5 cup extra cheddar for topping, shredded

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook diced bacon until crispy in a large pot, then remove and set aside.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Simmer potatoes until very tender
  1. Add the certified GF chicken broth and cubed potatoes, bring to a boil, then simmer for 20 minutes until very tender.
  2. Mash about half the potatoes directly in the pot to create a thick, chunky-creamy texture.
Finish with dairy and cheddar
  1. Stir in the heavy cream and sour cream, then simmer for 5 minutes.
  2. Stir in the shredded cheddar until melted, then season with salt, black pepper, and garlic powder.
Serve
  1. Top the soup with the cooked bacon, extra cheddar, and green onions to serve.

Notes

For the thickest texture, mash the potatoes while they’re piping hot and stir well before adding cheddar so it melts smoothly. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove over low heat. Freezing is not recommended because the dairy can grain when thawed and reheated. For a dairy-light swap, use lactose-free cream and sour cream in the same amounts to keep the creamy mouthfeel.