Need a quick ‘n easy hearty bowl to feed your soul and warm your bones? Try this comforting Gluten-Free Potato Soup Recipe.
In my home, chicken noodle, broccoli cheddar, and tomato soup tend to hog the menu. But come on, people! Potato soup deserves some love! It’s comforting and creamy, and yet, somehow, I managed to experience my entire childhood without it. I blame my parents.
My mom was (and is) a great cook but wasn’t much of a soup person. Or maybe I wasn’t a soup person—I do remember practically forcing my mom to make boxed chicken noodle soup despite there being a hearty pot of homemade chicken noodle on the stove.
Anyway, it wasn’t until my twenties that I discovered the beauty of a good bowl of potato soup. There was this soup bar not too far from my college campus, and they had every soup you could imagine.
I would usually get the creamy tomato bisque, but a buddy of mine was like, “Dude, you gotta try the potato soup.” I glanced at his bowl and politely declined. All I saw was a mealy, anemic, steaming mound of starch and a sprinkle of bacon. Well, then he plunged his spoon into my mouth like I was a stubborn toddler refusing to eat my veggies.
I’m glad he did.
To my surprise, I loved it. Okay, sure. The soup was laden with salt and cheese. Probably took a year off my life. But hey, I was in my 20s, and it was delicious. These days, I make a homemade version that doesn’t taste like I used a gallon of salt. And bonus—even my kids willingly scarf down a serving or two, which says something!
Is This Gluten-Free Potato Soup Healthy?
Let’s say, kinda sorta. Potatoes offer a bit of fiber, vitamin C, and potassium, so that’s good, right? Of course, there’s also heavy cream, butter, bacon, and shredded cheddar cheese, which add considerable amounts of saturated fat. Oh, let’s not forget about the sour cream. Granted, those cheese and sour cream are optional toppings, but who are we kidding? They’re both going in my bowl.
Feel free to swap the heavy cream for half-and-half or even soy milk. Also, turkey bacon is a lighter option. Honestly, though, these swaps defeat this soup’s purpose. I say, enjoy this soup as it is. Because if you’d prefer a lighter take, just make this Healthy Potato Soup recipe instead!
Why Yukon Golds Make The Best Potato Soup
Not all potatoes are created equal, and when it comes to soup, Yukon Golds win the gold. I’ve also used russets for potato soup, but their grainy texture doesn’t sit well with me. They’re nice and fluffy for baked potato recipes, but when you blend them, there’s a grittiness to them.
On the other hand, Yukon Golds stay smooth and velvety. They give your soup a naturally creamy texture—that’s good news for any of you who want to cut the heavy cream from the recipe.
Look, that doesn’t mean russets won’t work. It’s just that you’ll probably need to add more butter and cream to compensate for their texture. But if you want the richest, silkiest potato soup possible, stick to the recipe. Yukon Golds are the way to go.
How Do I Store Leftovers?
Potato soup makes excellent leftovers. Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days. While you can reheat it in the oven, I prefer the stove for even heating. Either way, splash a tablespoon or 2 of broth to loosen up the soup (if needed).
Serving Suggestions
You know what I love with a starchy soup? More starch. These Potato Rolls are perfect and can be made gluten-free with some ingredient swaps. This Cornbread With Creamed Corn works well with this soup, too. But if you don’t want to mess with modifying ingredients, these Cheddar Gluten-Free Biscuits With Buttermilk are a foolproof pick.
If you plan on serving this soup as a side to your protein, a whole Roasted Chicken is a solid choice. This creamy potato soup pairs deliciously with its crisp golden skin and juicy meat!
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
- Cook bacon in a stock pot over medium heat until crisp. Transfer to a plate, leaving 2 tablespoons of fat in the pot.
- Melt butter with bacon fat. Sauté onions until soft, then add garlic and cook for 30 seconds.
- Add potatoes, chicken stock, thyme, paprika, salt, and pepper to the pot. Bring to a boil and cook until potatoes are tender.
- Remove from heat and partially blend with an immersion blender, leaving some chunks for texture.
- Stir in heavy cream and sour cream, simmer on low for 15 minutes. Add cooked bacon back into the soup.
- Serve hot, topped with extra sour cream, bacon, cheddar cheese, and chives if desired.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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