BEST Gluten-Free Potato Soup (Ultra Creamy)

Dive into a bowl of thick and creamy comfort with this easy recipe for gluten-free potato soup! Dollop with loaded baked potato toppings or enjoy with a simple sprinkling of bacon and watch your family devour!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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. 6 slices bacon

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. 2 tablespoons butter, 1 small yellow onion, 2 celery, 2 carrots, 3 cloves garlic

Step 3

Stir in the broth, potatoes, salt, onion powder, and pepper. Cover and increase heat to medium-high and bring to a boil. 2½ pounds russet potatoes, 4 cups gluten-free chicken or vegetable broth, 1¼ teaspoon salt, ½ teaspoon onion powder, ¼ teaspoon pepper

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. 2 tablespoons cornstarch, 12 ounce can evaporated milk

Step 7

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

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