BEST Gluten-Free Potato Soup (Ultra Creamy)

Updated at: Fri, 18 Oct 2024 06:39:20 GMT

Step 1

Add the chopped bacon to a large saucepan. Heat over medium heat, stirring frequently, until the bacon is crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper-towel lined plate. Carefully tilt the pot, and you should have about 2 tablespoons grease left. Discard any extra.

Step 2

To the bacon grease add the butter to melt. Add the onions, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until soft. Add the garlic and cook for 30 seconds longer.

Step 3

Stir in the broth, potatoes, salt, onion powder, and pepper. Cover and increase heat to medium-high and bring to a boil.

Step 4

Partially remove cover, reduce heat to a simmer, and cook for 10-15 minutes, or until the potatoes are very tender.

Step 5

Use an immersion blender to blend about half the soup. Alternatively, transfer about 2-3 cups to a blender and process until smooth. Add back to the pot.

Step 6

Mix together the cornstarch with 2 tablespoons water. Stir into the soup, heat over medium heat, cooking and stirring for about 1-2 minutes, or until the soup has thickened. Stir in evaporated milk.

Step 7

Serve with reserved cooked bacon and optional toppings, such as cheese, chives, or sour cream.

Step 8

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