Go Back

Gluten-Free Potato Soup

Gluten-Free potato soup made in one pot with bacon drippings, tender mashed potatoes, and melted cheddar for a thick, chunky-creamy texture. Finished with bacon bits, extra cheddar, and green onions for a hearty American main dish.
Print Recipe Pin Recipe
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 and aromatics
  • 3 lb russet potatoes Peeled and cubed
  • 1 onion Diced
  • 4 garlic Minced
Bacon and soup base
  • 6 strips bacon Diced
  • 4 cup chicken broth Certified GF
  • 1.5 cup heavy cream
  • 1 cup sour cream
Cheese and seasonings
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 green onions For topping
  • 1 cup extra cheddar For topping

Equipment

  • 1 Dutch oven

Method
 

Cook bacon
  1. Cook diced bacon until crispy in a large pot, then remove and set aside.
  2. Leave the bacon drippings in the pot so you can sauté the aromatics.
Build the soup base
  1. Sauté diced onion in the bacon drippings for 4 minutes, until softened.
  2. Add minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Add gluten-free chicken broth and cubed potatoes, bring the mixture to a boil, then simmer for 20 minutes until very tender.
Thicken and season
  1. Mash about half the potatoes directly in the pot for a thick, chunky-creamy texture.
  2. Stir in heavy cream and sour cream, then simmer for 5 minutes.
  3. Stir in shredded cheddar until melted, then season with salt, black pepper, and garlic powder.
Serve
  1. Top with the reserved bacon, extra cheddar, and green onions to serve.

Notes

For the creamiest texture, mash half the potatoes while they’re hot so the soup thickens as it cools. Refrigerate leftovers in a sealed container up to 3 days; freeze up to 2 months for best quality (cream-based soups may thicken and need reheating with a splash of broth). To make it dairy-light, swap heavy cream and sour cream for lactose-free versions or a half-and-half style option (flavor will be slightly less rich).