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Gluten-Free Potato Soup

Gluten-Free Potato Soup with creamy, chunky texture made by simmering russet potatoes until very tender, then mashing half in the pot and melting in cheddar. Crispy bacon, bacon drippings sautéed onion, and GF chicken broth keep the flavor hearty and comforting.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peel and cube.
Soup base aromatics
  • 1 onion Dice.
  • 4 garlic Minced.
Bacon and cooking fat
  • 6 bacon Dice strips and render until crisp.
Liquids
  • 4 cup chicken broth Use certified gluten-free.
Creamy dairy
  • 1.5 cup heavy cream
  • 1 cup sour cream
Cheddar and seasonings
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Toppings
  • 1 green onions For topping.
  • 1 cup extra cheddar For topping; use additional shredded cheddar if desired.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté aromatics
  1. Cook the diced bacon in a large pot until crispy, then remove and set aside.
  2. Sauté the diced onion in the bacon drippings for 4 minutes; add the minced garlic and cook for 1 minute.
Simmer potatoes until tender
  1. Add the certified gluten-free 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 for a thick, chunky-creamy texture.
Make it creamy and finish
  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. Serve topped with the crispy bacon, extra cheddar, and green onions.

Notes

Pro tip: keep the heat at a gentle simmer after adding dairy so the soup stays smooth and creamy. Store in the refrigerator up to 4 days; reheat gently, adding a splash of broth if needed. Freeze up to 2 months, but expect a slightly different texture when thawed—stir thoroughly while reheating. For a dairy-light swap, replace heavy cream with lactose-free half-and-half and use lactose-free sour cream and cheddar.