Loaded Baked Potato Soup Gluten Free
Creamy, comforting, and completely gluten-free, this Loaded Baked Potato Soup is the ultimate cozy meal for chilly evenings. Packed with fluffy Russet potatoes, crispy bacon, gooey melted sharp cheddar cheese, and a velvety gluten-free roux, this hearty soup delivers all the flavors of a loaded baked potato in every spoonful. The recipe combines classic ingredients like sour cream, green onions, and garlic for a rich depth of flavor, all while being easy to prepare in just one pot. Perfect for family dinners or meal prepping, this gluten-free potato soup is sure to satisfy, especially when garnished with extra cheddar and bacon for a truly indulgent finish.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic
- 0.25 cup Gluten-free all-purpose flour
- 4 cups Chicken broth (gluten-free)
- 2 cups Whole milk
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.25 cup Green onions, thinly sliced
- 0.5 cup Additional shredded cheddar cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and prick them all over with a fork. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are soft and easily pierced with a knife.
While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to cool. Once cool, crumble the bacon and set aside. Reserve 2 tablespoons of the bacon grease in the pot.
Add the butter to the pot with the bacon grease and melt over medium heat. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the gluten-free flour over the onions and garlic, and stir constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps from the flour. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.
Once the potatoes are done baking, cut them in half and scoop out the flesh into a bowl. Use a fork or potato masher to mash the potatoes to your desired consistency (chunky or smooth). Discard the potato skins.
Stir the mashed potatoes into the soup, followed by the sour cream, salt, and black pepper. Reduce the heat to medium-low and let the soup simmer for 10 minutes, stirring occasionally.
Stir in the shredded cheddar cheese until melted and fully incorporated. Adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, and additional shredded cheddar cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1239 mg | 26% | |
*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.
