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Gluten-Free Potato Soup

Gluten-Free potato soup made in one pot with crispy bacon, tender mashed potatoes, and a thick cheddar-cream finish. Chunks stay hearty while the soup turns creamy with a blend of heavy cream, sour cream, and melted shredded cheddar.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
Bacon and soup base
  • 6 bacon
  • 4 cup chicken broth certified GF
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Creamy dairy and cheese
  • 1.5 cup heavy cream
  • 1 cup sour cream
  • 1.5 cup shredded cheddar
  • 1 green onions for topping

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté aromatics
  1. Cook diced bacon in a large pot over medium-high heat until crispy, then remove and set aside.
  2. Sauté diced onion in the bacon drippings for 4 minutes, then add minced garlic and cook for 1 minute.
Simmer potatoes until tender
  1. Add certified GF chicken broth and cubed russet potatoes to the pot and bring to a boil.
  2. Simmer for 20 minutes until the potatoes are very tender.
  3. Mash about half the potatoes directly in the pot to create a thick, chunky-creamy texture.
Finish with cream and cheddar
  1. Stir in heavy cream and sour cream, then simmer for 5 minutes.
  2. Stir in shredded cheddar until melted, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle into bowls and top with the cooked bacon, extra cheddar, and green onions.

Notes

For extra thickness, mash slightly more than half the potatoes once they’re tender. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat because dairy can break if boiled. Freezing is not recommended for the creamiest texture. Dietary swap: use turkey bacon if you want a lighter flavor while keeping the same creamy potato base.