Gluten-Free Loaded Baked Potato Soup Recipe
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.
- 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
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
- Prepare potatoes: Peel and chop the potatoes into small bite-sized cubes to ensure they cook evenly and quickly.
- Boil potatoes: Boil the chopped potatoes in water until fork tender, approximately 8 minutes. Drain well and set aside.
- 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.
- 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.
- Add garlic: Stir in minced garlic and cook for about 1 minute, allowing the garlic to become fragrant without burning.
- 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.
- 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.
- Simmer and season: Bring the soup to a gentle boil to meld flavors, then remove from heat. Season with salt and pepper to taste.
- 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
