Dive into a bowl of thick and creamy comfort with this easy recipe for gluten-free potato soup! Dollop with loaded baked potato toppings or enjoy with a simple sprinkling of bacon and watch your family devour!
Add the chopped bacon to a large saucepan. Heat over medium heat, stirring frequently, until the bacon is crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper-towel lined plate. Carefully tilt the pot, and you should have about 2 tablespoons grease left. Discard any extra.
6 slices bacon
To the bacon grease add the butter to melt. Add the onions, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until soft. Add the garlic and cook for 30 seconds longer.
Partially remove cover, reduce heat to a simmer, and cook for 10-15 minutes, or until the potatoes are very tender.
Use an immersion blender to blend about half the soup. Alternatively, transfer about 2-3 cups to a blender and process until smooth. Add back to the pot.
Mix together the cornstarch with 2 tablespoons water. Stir into the soup, heat over medium heat, cooking and stirring for about 1-2 minutes, or until the soup has thickened. Stir in evaporated milk.
2 tablespoons cornstarch, 12 ounce can evaporated milk
Serve with reserved cooked bacon and optional toppings, such as cheese, chives, or sour cream.
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Notes
DAIRY-FREE OPTION
To make dairy-free potato soup, the butter and milk will have to be replaced with non-dairy substitutes. Use a vegan, plant based butter or olive oil in place of the butter. For the evaporated, replace with a dairy-free milk of choice, such as almond milk.
VEGAN / VEGETARIAN OPTION
Omit the bacon and replace the drippings with 2 tablespoons plant-based butter or olive oil. Replace the milk with any preferred dairy-free options.
Instead of chicken broth use vegetable broth. Read the labels carefully to make sure it is still safe for a gluten-free diet.