Gluten-Free Potato Soup (No Flour)

• Potatoes- I suggest using Yukon gold potatoes, which cook up fluffier than red or russet potatoes.
• Bacon- Use simple bacon, no maple or other sweet flavors.
• Unsalted Butter- I always recommend using unsalted butter. If you use salted butter, you will need to reduce the salt added to the soup. I don't recommend using olive oil.
• Onion- White or yellow onions, and even red onion work in this recipe. Just don't use a sweet onion.
• Chicken Stock- You can use homemade chicken broth, store-bought, or even vegetable broth.
• Thickeners- Sour cream and heavy cream work with the potato starch to create the best texture. Do not substitute milk for the cream. But you can substitute Greek yogurt or creme fraiche for the sour cream.
• Seasonings- Smoked paprika is a critical element. If you only have regular paprika try adding a bit of chili powder to deepen the flavor. You also need dried thyme, pepper, and garlic.
• Toppings- Cheddar cheese, green onions, chives, and more bacon (of course!).

Crisp the Bacon

Add your bacon pieces to a large stock pot or dutch oven and cook over medium heat until the bacon is crisp. Be sure to

Remove the bacon and set it aside. Reserve 2 tablespoons of fat in the pot.

If your bacon is really fatty you definitely need to remove most of the bacon drippings. As it will pool on top of the refinished soup and look oily.

Saute the Onions

Next, add the butter to your pot. Swirl it around to mix it with the bacon fat.

Add your onion and cook over medium heat until the onions begin to soften. Add the garlic and cook until it smells fragrant, only about 30 seconds.

Boil the Potatoes

Add the peeled and diced potatoes, chicken broth, and spices to your pot. Bring to a rolling boil and cook for 12-ish minutes.

The potatoes are ready when they are fork-tender and fluff when pierced.

Puree

Remove the soup from the heat. Using an immersion blender, puree for 30 to 45 seconds or until chunky.  The soup should look creamy but still have chunks.

Be sure not to blend too much or you will have added unwanted starch, causing a potentially gummy texture.

If you want to use a blender only puree half the soup and then add it back to the pot. Alternatively, you can also use a hand masher (like for mashed potatoes).

Stir in the sour cream and heavy cream. Once thoroughly mixed in bring the soup to a simmer. Simmer for 15 minutes until thickened. Do not let it boil.

Top with your favorite toppings and serve!

💭 Soup Variations

Spicy- To add some spice to the flavor of your soup, add pepper flakes or a pinch or two of cayenne. Another option to add some color and make your soup spicier is the addition of fresh jalapeno or serrano peppers. Just seed, slice and mince your pepper and stir into the pot.