Thick, Creamy Gluten-Free Potato Soup (Russet Potatoes)

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!

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

6 slices bacon chopped
2 tablespoons butter
1 small yellow onion diced
2 celery diced
2 carrots diced
3 cloves garlic minced
2½ pounds russet potatoes peeled and diced in ¼" cubes
4 cups gluten-free chicken or vegetable broth
1¼ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper
2 tablespoons cornstarch
12 ounce can evaporated milk
Optional toppings: grated cheese, chives, sour cream, bacon

Instructions

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.
2 tablespoons butter, 1 small yellow onion, 2 celery, 2 carrots, 3 cloves garlic
Stir in the broth, potatoes, salt, onion powder, and pepper. Cover and increase heat to medium-high and bring to a boil.
2½ pounds russet potatoes, 4 cups gluten-free chicken or vegetable broth, 1¼ teaspoon salt, ½ teaspoon onion powder, ¼ teaspoon pepper
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.

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.

Freezing / Storing

Store leftover soup, refrigerated, in an airtight container up to 5 days. To reheat, transfer to a saucepan and rewarm over gentle heat. If the soup is too thick upon reheating, add a splash of milk.

Freezing potato soup isn’t recommended because the potatoes will break down, become grainy, and lose its creamy consistency.

If you do wish to freeze the soup, the taste will be fine after thawing, but the texture will be off. To “save” the soup from an unappealing texture, use an immersion blender to puree back to smooth creaminess.

Nutrition