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Gluten-Free Potato Soup

Gluten-Free Potato Soup made creamy and thick by mashing part of the potatoes in the pot, then stirring in cheddar until melted. Loaded with crispy bacon bits and green onion topping for a classic American comfort bowl.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
Soup base and dairy
  • 6 strips bacon
  • 4 cup chicken broth (certified GF) Use certified gluten-free broth.
  • 1.5 cup heavy cream
  • 1 cup sour cream
  • 1.5 cup shredded cheddar
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Toppings
  • 1 green onions For topping.
  • 0.5 cup extra cheddar For topping (optional but recommended).

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside.
Sauté aromatics
  1. In the bacon drippings, sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Simmer potatoes
  1. Add the chicken broth and cubed potatoes, bring to a boil, then simmer for 20 minutes until very tender.
Mash for thick, chunky texture
  1. Mash about half the potatoes directly in the pot to create a thick, chunky-creamy texture.
Make it creamy
  1. Stir in the heavy cream and sour cream, then simmer for 5 minutes.
Melt cheddar and season
  1. Stir in the shredded cheddar until melted, then season with salt, black pepper, and garlic powder.
Serve
  1. Serve topped with the crispy bacon, extra cheddar, and green onions.

Notes

Pro tip: mash right in the pot while the potatoes are hot so the soup thickens quickly without extra thickener. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months, though dairy soups may thicken more after thawing—reheat gently with a splash of broth if needed. For a dairy-adjusted swap, use lactose-free sour cream and lactose-free heavy cream (or a lactose-free cream alternative) to keep the texture similar.