Gluten-Free Creamy Potato Soup
Warm up your kitchen with this velvety Gluten-Free Creamy Potato Soup—an irresistibly hearty recipe perfect for cozy evenings or family gatherings. Made with tender russet potatoes, savory gluten-free chicken broth, and a blend of whole milk and heavy cream, this soup delivers a rich and comforting flavor in every spoonful. The sautéed onions and garlic add depth, while crispy bacon, shredded cheddar cheese, and fresh parsley provide the ultimate toppings for a restaurant-quality experience at home. Quick to prepare in under an hour and thoughtfully crafted to be gluten-free, this creamy potato soup is a crowd-pleaser that’s both satisfying and accessible to special diets. Whether served as a main dish or a starter, it’s a delicious way to warm up your day!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups gluten-free chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.5 cup shredded cheddar cheese
- 4 strips bacon
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Set aside.
In a large pot, cook the bacon strips over medium heat until crisp. Remove the bacon from the pot and place on a paper towel-lined plate to drain, then crumble the bacon once cooled.
In the same pot, add the unsalted butter. Once melted, add the diced yellow onion. Cook until the onion is translucent, approximately 5 minutes.
Add the minced garlic to the pot and sauté for an additional minute, until fragrant.
Add the diced potatoes and gluten-free chicken broth to the pot. Bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the soup to the pot if using a countertop blender. Stir in the whole milk and heavy cream. Heat until warmed through.
Season with salt and black pepper to taste.
Serve hot, garnished with crumbled bacon, shredded cheddar cheese, and chopped fresh parsley.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 7061 mg | 307% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 30.7 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1019 mg | 78% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7789 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
