If you’re looking for a warm and comforting meal, look no further than this Thick, Creamy Gluten-Free Potato Soup. Made with creamy russet potatoes and packed with flavor, this soup is perfect for chilly evenings or anytime you need a little comfort food. Plus, it’s gluten-free, making it suitable for various dietary needs.
Why Make This Recipe
This potato soup is not only delicious but also very satisfying. It’s a fantastic way to use simple ingredients that are often found in your kitchen. The flavors from the sautéed vegetables and crispy bacon add a wonderful depth to the dish. It’s a family-friendly recipe that’s easy to make and even easier to enjoy!
How to Make Thick, Creamy Gluten-Free Potato Soup
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 into 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
Directions:
- Start by adding the chopped bacon to a large saucepan. Heat over medium heat, stirring frequently, until the bacon becomes crisp, which takes about 7-10 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Carefully tilt the pot, leaving about 2 tablespoons of bacon grease. Discard any excess grease.
- Add butter to the bacon grease to melt. Then, add the diced onions, celery, and carrots to the pot. Sauté for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
- Stir in the broth, diced potatoes, salt, onion powder, and pepper. Cover the pot and increase heat to medium-high until it reaches a boil.
- Partially remove the cover, reduce the 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 for a creamy texture. Alternatively, you can transfer about 2-3 cups of the soup to a blender and process it until smooth, then add it back to the pot.
- Mix the cornstarch with 2 tablespoons of water. Stir this mixture into the soup and heat over medium heat while cooking and stirring for 1-2 minutes, or until the soup thickens.
- Finally, stir in the evaporated milk and serve. You can top it with the reserved bacon and other optional toppings like cheese, chives, or sour cream.
How to Serve Thick, Creamy Gluten-Free Potato Soup
This soup is delicious on its own, but it can be served with your favorite bread or crackers. Scooping it up with slices of crusty bread adds a delightful crunch that complements the creamy soup. Serve it hot, garnished with optional toppings if you desire.
How to Store Thick, Creamy Gluten-Free Potato Soup
To store any leftover soup, allow it to cool completely. Then, transfer the soup to an airtight container and refrigerate. It will last for about 3-4 days in the fridge. If you want to keep it for a longer time, consider freezing it in portions. Just remember to leave some space in the container for expansion.
Tips to Make Thick, Creamy Gluten-Free Potato Soup
- For added creaminess, you can substitute regular milk with coconut milk or additional cream.
- If you prefer a smoother texture, blend more of the soup than stated in the recipe.
- Experiment with toppings! Try using croutons, crispy shallots, or even a drizzle of olive oil for a gourmet touch.
Variation
If you’re looking for a different flavor profile, consider adding leeks or diced bell peppers along with the onions. You can also switch up the herbs by adding thyme or rosemary for an aromatic experience.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, while russet potatoes are ideal for creaminess, you can also experiment with Yukon Gold or red potatoes.
2. Is there a way to make this soup even healthier?
Absolutely! You could leave out the bacon or reduce the amount of butter used. Adding more vegetables like spinach or kale can also boost the nutritional content.
3. Can I make this soup in advance?
Yes, you can prepare the soup ahead of time and reheat it when you are ready to serve. Just be sure to store it properly as directed above.
This Thick, Creamy Gluten-Free Potato Soup is not just a recipe—it’s a hug in a bowl. Enjoy the simplicity and comfort it brings to your meal!
Thick, Creamy Gluten-Free Potato Soup
Ingredients
For the soup base
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2.5 pounds russet potatoes, peeled and diced into ¼” cubes
- 4 cups gluten-free chicken or vegetable broth
- 1.25 teaspoon salt
- 0.5 teaspoon onion powder
- 0.25 teaspoon pepper
- 2 tablespoons cornstarch
- 12 ounces evaporated milk
Optional toppings
- grated cheese for serving
- chives for serving
- sour cream for serving
- bacon reserved from cooking
Instructions
Cooking the bacon
- Add the chopped bacon to a large saucepan and heat over medium heat, stirring frequently until crisp, about 7-10 minutes. Transfer crispy bacon to a paper towel-lined plate.
Preparing the vegetables
- Tilt the pot to leave about 2 tablespoons of bacon grease and discard any excess.
- Add butter to the bacon grease to melt, then add diced onions, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 30 seconds.
Cooking the soup
- Stir in the broth, diced potatoes, salt, onion powder, and pepper. Cover and increase heat to medium-high until it reaches a boil.
- Partially remove the cover, reduce heat to a simmer, and cook for 10-15 minutes, or until potatoes are very tender.
Blending and thickening
- Use an immersion blender to blend about half the soup for a creamy texture. Alternatively, transfer 2-3 cups of soup to a blender, process until smooth, then return it to the pot.
- Mix cornstarch with 2 tablespoons of water and stir into the soup. Heat over medium while stirring for 1-2 minutes until thickened.
Serving
- Stir in the evaporated milk and serve hot. Top with reserved bacon and optional toppings like cheese, chives, or sour cream.
