This creamy gluten-free potato soup is warm and comforting! Made with simple ingredients like potatoes, broth, and a splash of cream, it’s sure to please everyone.
It’s perfect for chilly days, and I love adding a sprinkle of cheese on top. It’s like a cozy hug in a bowl! Your kitchen will smell amazing while it cooks, too!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this recipe due to their creamy texture when cooked. If they aren’t available, you can use Yukon Golds, which also provide a nice buttery flavor.
Broth: Gluten-free chicken or vegetable broth adds depth to the soup. If you prefer a vegetarian option, opt for homemade veggie broth to control the ingredients. You can also use bouillon cubes labeled gluten-free.
Bacon: While bacon adds a delicious crunch, you can skip it for a vegetarian version or replace it with gluten-free turkey bacon. For a vegan twist, coconut bacon or smoked paprika can give a nice smoky flavor.
Heavy Cream: If you’re looking for a lighter version, substitute with half-and-half, or for dairy-free options, use coconut cream or cashew cream. This will still give a rich texture while keeping it gluten-free.
How Do I Achieve the Right Texture for My Soup?
The texture of the soup is key to making it enjoyable. Here are some simple tips:
- Start with the right mash. Use a potato masher or immersion blender to blend half of the soup after cooking, which gives it a creamy feel while leaving chunks for heartiness.
- If you want it super smooth, let the soup cool slightly and then blend it in batches in a regular blender. Just be cautious with hot liquids!
- Adjust creaminess at the end. Add more cream or broth if it seems too thick for your taste.
This will help you achieve the perfect balance of creamy and chunky, making your soup delightful!
How to Make Gluten-Free Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups gluten-free chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 4 strips of bacon, cooked and crumbled (optional, check gluten-free status)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh rosemary, chopped (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes for cooking. In total, you’ll need about 35 minutes to make this delicious soup from start to finish. It’s quick, comforting, and perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté these for about 3-4 minutes until they’re softened and smell amazing. This will be the flavorful base for your soup!
2. Cook the Potatoes:
Add the diced potatoes to the pot, stirring to combine with the onion and garlic. Pour in the gluten-free broth and bring it to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
3. Blend for Texture:
After the potatoes are cooked, it’s time to give your soup some texture! Use a potato masher or an immersion blender to mash or blend about half of the soup. This will create a mix of creamy and chunky parts, making it more interesting to eat. Blend it as much or as little as you like!
4. Add Cream and Cheese:
Next, stir in your heavy cream and add the shredded cheddar cheese. Mix everything well until the cheese melts and combines with the soup, giving it a rich and creamy texture.
5. Season to Perfection:
Now, it’s time to season! Add salt, pepper, and thyme or rosemary if you’re using it. Taste the soup and adjust the seasoning as needed. This step is important to enhance the flavors.
6. Serve and Garnish:
ladle the hot soup into bowls and top each serving with crumbled bacon (if using) and freshly chopped chives. This will add a lovely touch of flavor and color.
Now, your hearty gluten-free potato soup is ready to enjoy! It’s creamy, flavorful, and perfect for chilly nights or when you need something comforting. Savor every delicious bite!
Can I Use Different Types of Potatoes?
Yes, you can use other types like Yukon Gold for a creamier texture or red potatoes for a firmer bite. Just keep in mind that the cooking time may vary slightly based on the type of potato used.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, substitute the heavy cream with coconut cream or cashew cream, use vegetable broth, and skip the bacon or replace it with smoked tempeh for a similar flavor!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of broth or cream if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stove.
