This gluten-free loaded baked potato soup recipe brings all the flavors of a fully loaded baked potato together in one delicious bowl.
This gluten-free potato soup recipe is the perfect recipe to enjoy on a chilly day. It comes together in only thirty minutes, and then you'll have a bowl of delicious soup that is topped just the way you like it!
If you love potatoes just like me, check out gluten-free potato latkes, creamy potato salad, cheesy scalloped potatoes, and cheesy loaded mashed potatoes recipes.
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Gluten-Free Potato Soup
Note that while potatoes are naturally gluten-free, not all potato soups are gluten-free. Often, potato soup contains flour or other gluten ingredients to help thicken it. If you are eating potato soup at a restaurant or someone made it, make sure that it is gluten-free before eating it.
Lucky for us, potatoes don't have gluten, so we can make this loaded potato soup anytime we want.
Ingredients.
This gluten-free soup uses simple ingredients, which makes the perfect last-minute dinner recipe to warm up after a busy fall evening of activities.
- Bacon
- Potatoes
- Heavy Cream
- Sour Cream
- Cheese
- Green Onion
- Chicken Broth/ Stock
- Butter
- Garlic
- Spices
Ingredient notes and substitutions.
- Potatoes. - My first choice for this gluten-free potato soup is Yukon gold or yellow potatoes. I find they have the best flavor and texture. If you can't find those, you can use russet potatoes.
- Chicken stock. - If you are using store-bought chicken stock, make sure it is clearly labeled gluten-free since not all broths and stocks are. You can also use vegetable stock instead of chicken if you prefer.
- Garlic. - If you want a more delicious garlic flavor, try roasting the garlic before adding it to the soup.
- Heavy cream. - I prefer the richness of adding heavy cream to this potato soup. If you don't have any, you can use regular milk instead. Note that the milk is thinner than the cream, so you might not need as much.
How to Make?
- Wash and chop your potatoes.
- Cook the bacon and remove the excess fat.
- Boil the potatoes in the chicken stock.
- Mash the cooked potatoes into the chicken stock.
- Add the milk, butter, cheese, and spices to the soup till it is melted.
- Stir in the sour cream, green onions, and reserved bacon.
Tips and Tricks
- Do you have to peel the potatoes? - The short answer is no; however, you can choose to peel or not to peel the potatoes. I like to use Yukon gold potatoes, so I do not peel them because the skins become tender while cooking. If I were going to use something along the lines of a Russet, then I would definitely peel the potatoes. Always wash your potatoes.
- Thickening potato soup. - If you want a thicker potato soup without flour, you have a few options. Remove the potatoes from the stock before mashing them to your desired thickness. Once the potatoes are mashed, add the stock back to the potatoes after you add the milk and butter. If you want it thicker, add less stock back. If you want it thinner, add more stock. You can also mix about ¼ of a cup of cornstarch with the butter before mixing it into the potatoes and stock to help thicken the soup.
- Love bacon? - If you want more bacon flavor in your potato soup, chop and cook the bacon in the pot before you boil the potatoes. Once the bacon is cooked, remove it from the pot. Remove excess grease from the pot, but leave about 1-2 tablespoons to boil with the potatoes and stock to infuse more bacon flavor.
- Mixing potato soup. - You can mash the potatoes and mix this potato soup a few different ways. You can use a hand masher and mash the potatoes into the stock. Alternately, using an immersion blender in the pot makes it easier to blend the potatoes to get the right consistency. Or you can pull some of the potatoes and stock from the pot, blend them together, and then add them back to the pot. You can mash and blend as much as you want to get a perfect consistency every time.
Topping Potato Soup
There is no right or wrong way to top this gluten-free potato soup, but here are a few of our favorites to add.
- More Bacon
- Cheese
- Sour Cream
- Green Onions
- or other favorite baked potato toppings.
Storing, freezing, and reheating.
- This potato soup will be kept in the fridge for about 3-4 days.
- When ready to reheat it, just let the soup defrost and warm it up over medium heat.
Pro tip: If your soup has thickened too much while reheating, add a bit of stock or more milk to get it to the desired thickness.
- I don't recommend freezing this potato soup. I find that the potatoes absorb more liquid, and the potato soup can become grainy and lose its creamy texture. If you really want to freeze it, just note that you'll have to blend it well to bring it back to life.
How to Serve?
This soup usually becomes an all-in-one meal for us. My husband will occasionally request his favorite gluten-free panini or some of my gluten-free cornbread to go with it.
More Gluten-free Soup Recipes
📖 Recipe
Gluten-free Loaded Baked Potato Soup
This gluten-free loaded baked potato soup recipe brings all the flavors of a fully loaded baked potato together in one delicious bowl.
Ingredients
- 1 Pound Bacom Cut into small pieces.
- 2 ½ Pounds Potatoes of Choice Peeled if desired, cut into equal sized pieces.
- 3 Tablespoons Butter
- 3 Clovess Minced Garlic Or 2 Teaspoons powdered.
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream or Milk
- 2 Cups Cheddar Cheese Plus extra for topping.
- 1 Cup Sour Cream
- 1 Teaspoon Onion Powder
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
- ½ Cup Green Onion or Chives Chopped.
Optional Toppings
- Cheddar Cheese
- Sour Cream
- Bacon Pieces
- Chives
Instructions
- Cook the bacon in a large stockpot over medium heat, until it is crispy.1 Pound Bacom
- When the bacon is cooked, remove the pieces from the pot and set them aside. Drain the remaining bacon fat from the pot. Leave about 1-2 TBS in the bottom of the pot.
- Add the cut potatoes and chicken stock to the pot.2 ½ Pounds Potatoes of Choice, 4 Cups Chicken Stock
- Bring the pot to a boil.
- Cover the pot and allow the potatoes to cook until they are easily masted and falling apart. This should take about 15 minutes.
- Once the potatoes have fully cooked, mash them into the chicken broth in the pot.
- Add in the remaining ingredients, including the reserved bacon and stir till combined.3 Tablespoons Butter, 3 Clovess Minced Garlic, 1 Cup Heavy Cream, 2 Cups Cheddar Cheese, 1 Cup Sour Cream, 2 Teaspoons Salt, 1 Teaspoon Pepper, ½ Cup Green Onion or Chives, Cheddar Cheese, Sour Cream, Bacon Pieces, Chives, 1 Teaspoon Onion Powder
- Allow the mixture to cook over medium heat for about ten minutes so the soup can thicken and the flavors come together.
- Top the soup with your choice of toppings and serve with your favorite gluten-free crusty bread for an added treat.
Notes
Tips and Tricks
- Do you have to peel the potatoes? - The short answer is no; however, you can choose to peel or not to peel the potatoes. I like to use Yukon gold potatoes, so I do not peel them because the skins become tender while cooking. If I were going to use something along the lines of a Russet, then I would go for sure peel the potatoes. Always wash your potatoes.
- Thickening potato soup. - If you want a thicker potato soup without flour, you have a few options. Remove the potatoes from the stock before mashing them to your desired thickness. Once the potatoes are mashed, add the stock back to the potatoes after you add the milk and butter. If you want it thicker, add less stock back. If you want it thinner, add more stock. You can also mix about ¼ of a cup of cornstarch with the butter before mixing it into the potatoes and stock to help thicken the soup.
- Love bacon? - If you want more bacon flavor in your potato soup, chop and cook the bacon in the pot before you boil the potatoes. Once the bacon is cooked, remove it from the pot. Remove excess grease from the pot but leave about 1-2 tablespoons to boil with the potatoes and stock to infuse more bacon flavor.
- Mixing potato soup. - You can mash the potatoes and mix this potato soup a few different ways. You can use a hand masher and mash the potatoes into the stock. Alternately, using an immersion blender in the pot makes it easier to blend the potatoes to get the right consistency. Or you can pull some of the potatoes and stock from the pot and blend them together and then add them back to the pot. You can mash and blend as much as you want to get a perfect consistency every time.
Nutrition
Calories: 556kcal
Tried this recipe?Let us know how it was!
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