This fully loaded potato soup is rich, creamy, and naturally gluten free. Crisp, savory bacon, tangy sour cream, sharp cheddar, and tender Yukon Gold potatoes combine for a comforting bowl that’s layered with flavor. Simple seasoning—salt and freshly cracked black pepper—lets the ingredients shine while the creamy base delivers an indulgent texture.
What We Love About This Recipe
- Gluten free doesn’t mean bland. This soup is packed with savory bacon, tangy sour cream, sharp cheddar, and aromatic onion and garlic—simple seasonings let those flavors stand out.
- The mix of Yukon Gold potatoes, heavy cream, sour cream, and cheddar yields one of the creamiest potato soups you’ll make at home.
- It’s thick and luxurious without any flour. Mashed potatoes provide body, and a cornstarch slurry finishes the texture smoothly without adding gluten.
Chef’s Tips
- If the soup is too thick, thin it with extra chicken stock or a splash more heavy cream until you reach the desired consistency.
- Potato soup thickens as it simmers and again as it cools, so if the soup seems thin at first, give it a few extra minutes on the heat before adjusting with liquid.
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Gluten Free Potato Soup
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This loaded potato soup is comfort food at its best: creamy, hearty, and gluten free.
Cheryl Malik
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6 servings
Ingredients
- ¼ cup diced bacon approximately 5 strips
- ¼ cup bacon grease reserved after cooking bacon
- 1 cup diced white or yellow onion about 1 medium onion
- 2 tablespoons minced garlic about 4 large cloves
- 2 pounds Yukon Gold potatoes peeled and diced
- 4 cups chicken stock
- ¾ cup heavy cream at room temperature
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly cracked black pepper
- 1 cup shredded cheddar cheese at room temperature
- ⅔ cup full-fat sour cream at room temperature
For the Cornstarch Slurry
- ¼ cup heavy cream at room temperature
- 3 tablespoons cornstarch
Serving Suggestions (Optional)
- extra shredded cheddar
- sliced green onions
Equipment
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large, heavy-bottomed pot
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slotted spoon
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medium bowl
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small heat-proof bowl or jar (to reserve bacon grease)
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large wooden spoon
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small mixing bowl
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whisk
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potato masher
Instructions
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Place a large pot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp.
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Transfer the crisp bacon to a bowl with a slotted spoon and reserve. Pour the bacon grease into a small heat-proof bowl or jar, then return ¼ cup of the bacon grease to the pot.
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Add the diced onion and sauté over medium heat about 5 minutes, until translucent.
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Stir in the minced garlic and cook for about 60 seconds, until fragrant.
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Add the diced Yukon Gold potatoes and chicken stock. Increase heat to high and bring to a rolling boil, then cook 10–12 minutes or until the potatoes are tender.
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While the potatoes cook, whisk ¼ cup heavy cream and 3 tablespoons cornstarch in a small bowl until smooth to make the slurry.
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When the potatoes are fork-tender, reduce heat to low. Use a potato masher to mash the potatoes to your preferred consistency. For more texture, remove a portion of the potato chunks before mashing and return them afterward.
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Stir the cornstarch slurry into the pot to help thicken the soup.
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Add the remaining ¾ cup heavy cream, salt, and cracked black pepper. Simmer 5 minutes, stirring, until the soup thickens.
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Stir in the shredded cheddar, sour cream, and the reserved cooked bacon. Continue stirring until the cheese melts and everything is well combined.
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Adjust seasoning to taste, then ladle into bowls. Top with additional cheddar and sliced green onions if desired and serve warm.
Notes
- Consistency: Thin with extra chicken stock or heavy cream if the soup is too thick. If it’s too thin, simmer a little longer; it will continue to thicken as it cools.
Nutrition Information
Serving: 1serving | Calories: 596kcal | Protein: 15g | Fat: 42g | Total Carbs: 42g
Nutrition values are estimates for one serving and will vary depending on ingredient brands and portion sizes.
© Author: Cheryl Malik