Simple recipe for the most deliciously smooth and hearty soup you've ever had. Keep this soup on hand for an everyday lunch or quick dinner. Gluten Free Potato Soup is like a baked potato in a bowl (maybe better!).
I love this hearty soup any time of year, but especially in the fall when the weather starts to turn chilly. It's the quickest way to warm me up!
This soup was inspired by my Broccoli Potato Soup on this site, and pairs really well with this our Italian Salad for that ultimate "soup and salad" combination.
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Ingredients
I love that this soup recipe uses simple ingredients you probably already have on hand in your pantry.
- Olive oil - I like olive oil because it's easy, but feel free to use butter here too.
- Onion - a sweet yellow onion is wonderful, and with soup, I've found that pre-chopped frozen onion also works great and cuts the prep time to almost nothing!
- Garlic - once again, I use pre-chopped garlic in a jar, but fresh garlic will give a stronger flavor.
- Gluten free flour blend - any blend you prefer, but I love King Arthur Measure for Measure. You can read why in my gluten free flour blends comparison post.
- Chicken Stock - or vegetable stock if you want to make this recipe vegetarian or vegan. I use regular, not low-sodium here. If you use low-sodium, you'll need to increase the salt to taste.
- Yukon Gold Potatoes - I've made this recipe multiple times with both Yukon and Russet potatoes, and there's almost no difference. I'd say Yukon is slightly smoother and Russet has a more traditional "baked potato" flavor.
- Kosher Salt - gotta get lots of flavor
- Pepper - more flavor balance
- Dried Thyme - an herby touch
- Sour Cream - this adds that hint of tang and lots of creaminess. I use a lactose free sour cream, but regular or vegan sour cream will work great too!
See recipe card for quantities.
Instructions
This recipe follows very logical steps, but I've taken pictures of each step along they way to make it super easy to follow along. If you prefer to cook bacon on the stovetop, use a bit of bacon grease to sauté the onions rather than oil.
Bake bacon at 400°F for about 12 minutes (until crisp) on foil-lined baking sheet.
In a large pot over medium-high heat, sauté onions in olive oil.
Add garlic and gluten free flour and cook for about 1 more minute.
Here's how it looks when the flour has been cooked enough. Add chicken stock.
Bring onion and chicken stock to a boil.
Add potatoes, pepper, salt and thyme and bring back to a boil.
Once potatoes are tender, use a blender stick to cream potatoes. Alternately, use a blender in batches to cream the soup.
Add sour cream and butter and stir until melted. Done!
This hot potato soup is the perfect rainy day lunch, dinner side dish or even a meal to serve company and kept warm in a slow-cooker. It's so versatile and you can have lots of fun with toppings. See ideas below.
Hint: Make a double-batch and freeze half in a freezer bag and save for later! This soup reheats like a dream and makes an amazing quick meal option.
Substitutions
This Potato Soup is already gluten free, but it can be adjusted to fit other diets as well.
- Vegetarian - simply swap the chicken stock for vegetable stock and skip the bacon or use a soy bacon substitute.
- Vegan - include the swaps above, and then also replace the sour cream with a vegan sour cream substitute and use vegan butter and cheese.
Even though this recipe was made with gluten free flour, it can easily be made using regular glutenous flour with no other adjustments necessary.
Variations
There are so many fun ways to amp up this gluten free potato soup. Here are a few of my favorite ideas:
- Spicy - top it off with chopped pickled jalapeño peppers (I love the jar from Trader Joe's), or simply add a dash of your favorite spicy sauce, such as Tapatio, or sprinkle red pepper flakes on top.
- Deluxe - add all your favorite baked potato toppings - steamed broccoli, chopped onions, different kids of grated cheeses, crushed potato chips, olives, banana peppers, corn, black beans, tomatoes...the possibilities are truly endless!
- Kid friendly - serve with potato chips for dipping and let them put their own toppings on. My kids will eat almost anything they get to put together themselves. Also, dial down the heat for kids too.
Check out our Pumpkin Sweet Potato Soup for a sweeter take on potato soup!
Equipment
The only equipment needed for this recipe is a medium or large pot and a stove top.
Storage
This vegetable-based soup will last 3-4 days in the refrigerator. Store in an air-tight container and re-heat in the microwave or on the stovetop before serving.
To freeze soup, simply allow to cool to room temperature and the ladle soup into a zip-top bag and freeze on a flat surface lying down (this will make it easier to store). Soup can be frozen for up to 3 months. Be sure to label and date your freezer bags!
To reheat frozen soup, place in the refrigerator overnight and the place mostly defrosted soup in the crockpot on low for 8 hours, or high for 4 hours. Or simply pour into a large pot and heat, stirring frequently, until hot all the way through.
Top tip
Be sure to boil the potatoes until they are fork-tender so they blend easily and get really smooth. Undercooked potatoes will give a slightly "mealy" texture to the soup and will be more difficult to blend.
Gluten Free Potato Soup
Ingredients
- 2 tablespoons olive oil
- ½ large onion or 1 small onion
- 3 garlic cloves
- 2 tablespoons gluten free flour blend any blend you prefer
- 4 cups chicken stock 32oz container
- 2 pounds yukon gold potatoes or russet
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- ¾ cup sour cream
- 2 tablespoons unsalted butter
Toppings
- 4 slices bacon cooked and crumbled
- 2 tablespoons chopped fresh chives more or less to taste
- ¾ cup shredded cheddar cheese more or less to taste
Instructions
- In a large pot over medium-high heat, sauté onion in 2 Tablespoons olive oil until translucent, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add gluten free flour, cook for 1 minute more.
- Add chicken broth and bring to a boil.
- Carefully add potatoes, salt, pepper and thyme and bring to a boil.
- Cook for 18-22 minutes until potatoes are fork tender.
- Remove from heat, use an immersion blender and puree soup.
- Add sour cream and butter and whisk until butter is melted and sour cream is incorporated.
- Serve soup in large bowls with soup spoons. Top off with chives, cheese and bacon, or an extra dollop of sour cream.
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