Short, Catchy Intro
So you want a bowl of warm, cozy, totally satisfying potato soup that does not require a PhD in kitchen wizardry. I hear you. This gluten free potato soup is like a hug from your oven mitts. It tastes rich, it warms your soul, and it makes your house smell like you actually planned dinner. Bonus points because it is stupidly easy. Want to impress someone without a sweat equity commitment? This is it.
Why This Recipe is Awesome
Why is this recipe a keeper? For starters it is almost impossible to mess up. Seriously. It cooks fast, cleans up faster, and everyone pretends they made it from scratch with love and secret spices. It balances creamy with smoky bacon and a little tang from sour cream so it never gets boring.
You get comfort food vibes without a ton of fuss. Want to make it in a slow cooker instead of a pot? Try this crock pot version for max chill and minimal babysitting. Also this soup plays nice with gluten free diets so no awkward label-reading at dinner parties. IMO it is the kind of recipe that becomes a favorite for cold nights and movie marathons.
Ingredients You’ll Need
- 6 strips bacon uncooked and cut into small strips
- 3 Tablespoons unsalted butter
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 ½ lbs yukon potatoes peeled and cut into a 1-inch dice
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese
- Green onions or chives
- Additional sour cream and bacon for topping optional
Yes you need bacon. No shame. If you want to skip it see the Alternatives & Substitutions section. Keep those potatoes chunky for texture. And a quick tip here use good chicken stock because it actually matters for flavor.
Step-by-Step Instructions
- Place bacon pieces in a stock pot over medium heat and cook until bacon is crisp. Move the bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.
- Add the butter to the bacon fat and melt. Add the onion and cook over medium heat until onions are soft about 4 to 5 minutes. Add garlic and cook for 30 seconds.
- Add diced potatoes to the pot along with chicken broth, salt, pepper, thyme, and paprika. Stir to combine. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
- Remove from heat. Use an immersion blender to puree the soup until chunky. About 30 to 45 seconds. Leave some of the potato pieces broken into chunks.
- Add the heavy cream and sour cream. Allow soup to simmer for 15 minutes on low. Stir in the reserved bacon before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives.
Common Mistakes to Avoid
- Thinking you should overblend the soup. If you puree until baby-smooth you lose texture. Aim for chunky, not chalky.
- Burning the garlic. Cook onions first and add garlic for only 30 seconds. Burned garlic tastes bitter and ruins moods.
- Discarding all the bacon fat. Keep those 2 tablespoons. That fat carries flavor like a tiny flavor taxi.
- Skipping the simmer at the end. The cream and sour cream need time to marry with the potatoes. Rushing this step makes the soup flat.
- Using low quality stock. Water works in an emergency but decent broth lifts the whole pot.
Alternatives & Substitutions
- No bacon or vegetarian? Use olive oil or a knob of butter and smoke the paprika a little more to mimic bacon warmth. For vegan swap heavy cream and sour cream for coconut cream and a dollop of nondairy yogurt.
- Want lighter soup? Use half and half instead of heavy cream or sub milk for part of the cream. The result will be lighter but still tasty.
- No yukon gold potatoes handy? Russets work fine. They get fluffier so keep an eye while pureeing if you like chunkiness.
- Don’t have smoked paprika? Use regular paprika and add a couple of drops of liquid smoke if you have it. Use sparingly my friends.
- Need a thicker soup? Mash a few potato chunks against the side of the pot or add a small cornstarch slurry. Add slurry slowly.
- Want extra tang? Stir in a small amount of prepared horseradish or a splash of lemon juice at the end. It sounds wild but it works.
FAQ (Frequently Asked Questions)
Q Will leftover soup keep well in the fridge?
A Yes it does. Store it in an airtight container for up to 4 days. Reheat gently on low so the dairy does not split.
Q Can I freeze this soup?
A Sure you can. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly. Texture may change a tad but flavor stays great.
Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that. Real butter adds depth. Margarine will work in a pinch though.
Q Can I swap the chicken stock for vegetable stock?
A Absolutely yes. Vegetable stock keeps it vegetarian friendly and still flavorful. Use a good one to avoid watery blandness.
Q Is this gluten free for real?
A Yes when you use gluten free stock and toppings. The recipe itself contains no flour or wheat. Still double check labels if you are highly sensitive.
Q Will this be too rich for kids?
A Kids usually love creamy things. If worried, cut the cream slightly and add more broth to thin it.
Q How can I make this spicy?
A Toss in some cayenne or chopped jalapeno when you add the garlic. Start small and taste. Heat builds.
Final Thoughts
There you go. A cozy, rich, and surprisingly simple potato soup that behaves like a weekend treat but takes less time than your favorite TV binge. It offers texture, comfort, and a reliable crowd-pleaser status. Do not overblend and do not toss the bacon fat unless you want a sad, flavorless bowl.
Make a big pot and hoard leftovers or share with friends to look generous. Want to plate like a pro? Add a sprinkle of cheddar, a drizzle of sour cream, a few chives, and that bacon crumbled on top. Instant Sunday vibes any night of the week.
Now go impress someone or yourself with your new culinary cred. You have the tools and the recipe. What are you waiting for? Time to get slurping.
Conclusion
If you want another gluten free take on potato soup or a slightly different technique check this recipe called Simply Perfect Gluten-free Potato Soup for more inspiration and tips.
Print
Cozy Gluten-Free Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A warm and satisfying gluten-free potato soup that combines creamy flavors with crispy bacon and tangy sour cream, perfect for cold nights.
Ingredients
- 6 strips bacon, uncooked and cut into small strips
- 3 tablespoons unsalted butter
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 ½ lbs Yukon potatoes, peeled and cut into 1-inch dice
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese (for topping)
- Green onions or chives (for topping)
- Additional sour cream and bacon for topping (optional)
Instructions
- Place bacon pieces in a stock pot over medium heat and cook until crisp. Move to a plate and set aside, leaving 2 tablespoons of fat in the pot.
- Add butter to the bacon fat, melt, and then add the onion. Cook until soft, about 4 to 5 minutes. Add garlic and cook for 30 seconds.
- Add diced potatoes, chicken broth, salt, pepper, thyme, and paprika to the pot. Stir to combine, bring to a boil, and cook until tender, about 10 to 12 minutes.
- Remove from heat and use an immersion blender to puree the soup until chunky, about 30 to 45 seconds.
- Add heavy cream and sour cream, then simmer for 15 minutes on low. Stir in the reserved bacon before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives as desired.
Notes
For vegetarians, substitute bacon with olive oil or butter and use vegetable stock. Ensure to use quality chicken stock for better flavor.