Gluten-Free Potato Soup with Bacon

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Thick and creamy, this gluten-free potato soup recipe is warming and delicious. This comforting soup is 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 simple soup without any flour. 

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 hold their shape well after cooking. For this reason, they are great in a soup where you want some chunks of potato left whole.
• Yukon gold potatoes. This buttery yellow potatoes work well in soup, especially when some are blended. They create a lovely creamy soup base.
• Russet potatoes. This starchy potato works well in potato soup and gives 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.

Ingredients

You can find the actual ingredient amounts for this creamy potato 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
• Olive oil – Only if needed, there should be enough bacon fat to cook the onions. 
• 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. You could use dairy-free milk for this too. 
• Salt and black pepper.

Equipment

You will need an immersion 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.

When the bacon pieces have been removed from the pot, add in the diced 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 the diced potatoes, fresh thyme, and sautee for 30 seconds before adding salt and milk to the vegetable or chicken stock.

Bring the mixture to a simmer and keep simmering on a low boil until the potatoes are tender. This will be around 15-20 minutes, though the cooking time will vary depending on the potato pieces’ size.

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 potato chunks. Alternatively, add about half the soup to a blender and blend until smooth, then add it back to the pot. Season the soup with black pepper and extra salt to taste.

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

Optional additions

Make this an extra hearty meal with some additions! You can add in all your favorite toppings or try these suggestions.

• Stir through some peas or broccoli florets at the end; after blending, let them cook for 3-4 minutes to warm through. This makes a nice addition and brings more nutrition.
• Add 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.