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Gluten-Free Potato Soup with Bacon

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Thick and creamy, this gluten free potato soup recipe is warming and delicious. Perfect for the winter months.

This creamy gluten-free potato soup is delicious and perfect for the whole family. It’s loaded up with potato chunks, some blended and some left as they are.

The potatoes provide enough starch to thicken this soup without any flour.

side view of soup.

The onion and potatoes in the soup are first sauteed in bacon fat which gives excellent flavor. The finished soup is topped with crispy bacon bits to provide some texture and saltiness.

What potatoes are best for soup?

There are plenty of potato varieties that work well in soup. Here are a few to choose from this soup season:

  • White potatoes. These are also called waxy potatoes and they hold their shape really well after cooking. For this reason, they are great in a soup where you want some chunks of potato left whole.
  • Yukon gold potatoes. These are buttery, nice all-purpose potatoes that work well in soup, especially when some potatoes are blended. They create a lovely creamy soup base.
  • Russet potatoes. This is a starchy potato that works well in potato soup and will give it a thick and creamy texture.
  • Red potatoes. These are lovely and creamy, with very thin skin. If you wanted to skip peeling the potatoes, red potatoes’ skin adds a little color to the soup.
a spoon scooping potato soup with bacon.

Ingredients

You can find the actual ingredient amounts for this comforting soup in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

  • Potatoes – A waxy or starchy variety
  • Bacon – The bacon will provide a garnish on top of the soup, and the bacon fat adds flavor.
  • Onion and garlic. Base flavors.
  • Fresh thyme. A fresh addition to lift the soup.
  • Chicken broth or vegetable broth
  • Whole milk – The addition of milk adds extra richness.
  • Salt and black pepper.

Equipment

You will need an immersion blender or another blender to blend up some of the cooked potatoes and thicken the soup. This will give it a creamy consistency. You can also use a potato masher though this won’t give the same smoothness.

Method

Peel and dice the potatoes into small cubes and finely dice the onion. Set these aside.

Chop the bacon strips into small pieces. Add them to a large pot or dutch oven over medium heat and cook the bacon bits until they are browned and crispy. Remove the bacon pieces but keep the grease in the pot. Set the pieces aside.

chopped onion on grey board.
frying bacon in a pot.

When the bacon pieces have been removed from the pot, add in the onion and cook until it is translucent and beginning to caramelize about 5 minutes.

Add in the minced garlic and fry for a further minute until fragrant. Add in the diced potatoes and fresh thyme and sautee for 30 seconds before adding in the vegetable stock or chicken stock, salt and milk.

potato cubes in a pot.
milk being poured into soup.

Bring the mixture to a simmer and keep simmering on a low boil until the potatoes are tender. This will be around 18-22 minutes, though the cooking time will vary on the size of the potato pieces.

Remove the soup from the heat and use an immersion blender to blend up around half the soup. This will make it thicker and creamy, but there should still be chunks of potato. Alternatively, add about half the soup to a blender and blend til smooth, then add it back to the soup pot. Season the soup with black pepper and extra salt to taste.

Serve the soup while hot, sprinkled with the cooked bacon bits.

an immersion blender blending soup.
a spoon with potato soup.

Optional additions

Make this an extra hearty meal with some additions!

  • Stir through some peas or broccoli florets at the end, after blending and let them cook for 3-4 minutes to warm through. This makes a nice addition and brings more nutrition.
  • Add on a dollop of sour cream.
  • Add a pinch of smoked paprika to the onions as they sautee for a smoky flavor.
  • Substitute half the milk with heavy cream for an extra rich soup.
  • Sprinkle some shredded cheese over each bowl. A sharp cheddar cheese works well.
  • Garnish with finely chopped green onions or fresh chives.

Storing

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen in a freezer-safe container for up to 3 months.

a bowl of potato soup on a plate.

More easy recipes

a spoon scooping potato soup with bacon.

Creamy Gluten-Free Potato Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Deliciously creamy, this gluten-free potato soup is warming and delicious. Perfect for the winter months.

Ingredients

  • 6-7 bacon strips
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 1/2lb (1.2kg) white, gold or russet potatoes
  • 3 1/2 cups chicken or vegetable stock
  • 1 1/2 cups whole milk
  • 1 Tbsp fresh thyme leaves (or 1/4 teaspoon dried), plus more for serving
  • 1 tsp salt, plus more to taste
  • Black pepper to taste
  • Optional - finely sliced green onions or chives to serve

Instructions

  1. Peel and dice the potatoes into small cubes and finely dice the onion. Set these aside.
  2. Chop the bacon strips into small pieces. Add them to a large pot over medium heat and cook the bacon bits until they are browned and crispy. Remove the bacon pieces but keep the grease in the pot. Set the pieces aside.
  3. When the bacon pieces have been removed from the pot, add in the onion and cook until it is translucent and beginning to caramelize about 5 minutes.
  4. Add in the minced garlic and fry for a further minute until fragrant. Add in the diced potatoes and fresh thyme and sautee for 30 seconds before adding in the vegetable stock or chicken stock, salt and milk.
  5. Bring the mixture to a simmer and keep simmering on a low boil until the potatoes are tender. This will be around 18-22 minutes, though the cooking time will vary on the size of the potato pieces.
  6. Remove the soup from the heat and use an immersion blender to blend up around half the soup. This will make it thicker and creamy, but there should still be chunks of potato. Alternatively, add about half the soup to a blender and blend til smooth, then add it back to the soup pot. Season the soup with black pepper and extra salt to taste.
  7. Serve the soup while hot, sprinkled with the cooked bacon bits. Add on a sprinkle of chives or green onion and a crack of black pepper.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 93mgSodium: 816mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 27g

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