Gluten-Free Loaded Baked Potato Soup Recipe

Introduction

This Gluten-Free Loaded Baked Potato Soup is a hearty and comforting dish perfect for chilly days. Packed with tender potatoes, crispy bacon, and melted cheddar, it’s a rich and creamy soup that everyone will love.

Ingredients

• 4-6 large potatoes
• 1 cup bacon (chopped)
• 4 tbsp butter
• 1/2 onion (chopped finely)
• 2 tbsp minced garlic
• 1/4 cup gluten-free flour blend
• 2 1/2 cups whole milk
• 2 1/2 cups chicken broth
• 1 cup cheddar cheese (shredded)
• 1/2 cup sour cream
• Salt & pepper to taste
• Green onions (for garnish)

Instructions

1. Step 1: Peel and chop the potatoes into small bite-sized cubes.
2. Step 2: Boil the potatoes until fork tender, about 8 minutes, then drain and set aside.
3. Step 3: In a large pot, cook the chopped bacon until brown. Remove the bacon but reserve just over a tablespoon of the grease in the pan.
4. Step 4: Add the butter and chopped onion to the bacon fat, cooking until the onions are soft and translucent.
5. Step 5: Stir in the minced garlic and cook for 1 minute, stirring constantly.
6. Step 6: Whisk in the gluten-free flour blend, then gradually add the chicken broth and milk, stirring constantly to avoid lumps.
7. Step 7: Stir in the cooked potatoes, sour cream, shredded cheddar cheese, and half of the cooked bacon.
8. Step 8: Bring the soup to a boil, then remove from heat. Season with salt and pepper to taste.
9. Step 9: Serve the soup garnished with green onions, extra shredded cheese, and the remaining bacon.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Use a mix of sharp and mild cheddar cheese for a more complex flavor.
• To make it dairy-free, substitute milk and sour cream with coconut milk and a dairy-free sour cream alternative.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of milk or broth to thin it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red potatoes or sweet potatoes instead?

Yes, you can substitute red potatoes or sweet potatoes. Just keep in mind that sweet potatoes will add a slightly sweeter flavor and a different texture to the soup.

Is this soup suitable for freezing?

It’s best to avoid freezing this soup as the dairy ingredients can separate and affect the texture. Freshly made soup will have the best taste and consistency.

Gluten-Free Loaded Baked Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This delicious Gluten-Free Loaded Baked Potato Soup is a comforting and hearty dish perfect for chilly days. Made with tender potatoes, crispy bacon, creamy cheddar cheese, and a rich blend of gluten-free flour, milk, and chicken broth, this soup delivers all the flavors of a loaded baked potato in a warm bowl. Garnished with green onions and extra cheese, it’s a satisfying gluten-free option that’s simple to prepare.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 4–6 large potatoes
• 1 cup bacon, chopped
• 4 tbsp butter
• 1/2 onion, chopped finely
• 2 tbsp minced garlic
• 1/4 cup gluten-free flour blend
• 2 1/2 cups whole milk
• 2 1/2 cups chicken broth
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream
• Salt & pepper to taste
• Green onions, for garnish

Instructions

1. Prepare potatoes: Peel and chop the potatoes into small bite-sized cubes to ensure they cook evenly and quickly.
2. Boil potatoes: Boil the chopped potatoes in water until fork tender, approximately 8 minutes. Drain well and set aside.
3. Cook bacon: In a large pot, cook the chopped bacon over medium heat until brown and crispy. Remove bacon from the pot and set aside, reserving just over a tablespoon of bacon grease in the pan for flavor.
4. Sauté onions and butter: Add butter and finely chopped onions to the pan with the bacon grease. Cook until the onions become soft and translucent, about 3-5 minutes.
5. Add garlic: Stir in minced garlic and cook for about 1 minute, allowing the garlic to become fragrant without burning.
6. Create the roux: Whisk in the gluten-free flour blend to coat the onions and garlic. Then slowly pour in the chicken broth and milk while stirring constantly to prevent lumps, creating a smooth soup base.
7. Add potatoes and dairy: Stir the cooked potatoes, sour cream, shredded cheddar cheese, and half of the cooked bacon into the soup mixture, ensuring everything is well combined and heated through.
8. Simmer and season: Bring the soup to a gentle boil to meld flavors, then remove from heat. Season with salt and pepper to taste.
9. Serve: Ladle the soup into bowls and garnish with remaining bacon pieces, extra shredded cheese, and green onions for added texture and flavor.

Notes

• For a vegetarian version, substitute bacon with smoked paprika and vegetable broth, and omit bacon garnish.
• Use lactose-free milk or a dairy-free alternative to make the recipe lactose-free.
• To make it creamier, blend a portion of the soup before adding potatoes back in.
• Adjust seasoning as needed; some gluten-free flour blends might thicken differently, so add more broth or milk if too thick.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Keywords: Gluten-Free, Loaded Baked Potato Soup, Comfort Food, Potato Soup, Dairy, Bacon