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Gluten-Free Potato Soup

Gluten-Free potato soup with creamy mashed potatoes, hearty chunks, and melty cheddar. Simmered in certified gluten-free chicken broth and finished with heavy cream and sour cream for a thick, comforting texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes, peeled and cubed
  • 3 lb russet potatoes
Aromatics
  • 1 onion diced
  • 4 garlic minced
Bacon and toppings
  • 6 strips bacon diced
  • 1.5 cups shredded cheddar plus extra for topping
  • 0.5 cup green onions plus extra for topping
Broth and dairy
  • 4 cup chicken broth certified GF
  • 1.5 cups heavy cream
  • 1 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For best thickness, mash the potatoes while they’re still hot and leave visible chunks for that chunky-creamy texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove to avoid breaking the dairy. Freeze is not recommended because cream-based soups can become grainy after thawing; for a dairy-free swap, use lactose-free cream and lactose-free sour cream to maintain a similar texture.