Gluten Free Loaded Potato Soup
This gluten free loaded potato soup is rich, creamy, and topped with all the good stuff. Perfect comfort food for any night of the week.
Equipment
- Dutch oven
- potato masher
Ingredients
- 3 lb Russet Potatoes (peeled and cut into 1-inch cubes)
- 6 slices Thick-Cut Bacon (chopped)
- 1 Medium Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 3 tbsp Gluten Free All-Purpose Flour Blend
- 4 cups Chicken Broth (gluten free)
- 1 cup Heavy Cream
- 1 1/2 cups Sharp Cheddar Cheese (shredded)
- 1/2 cup Sour Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Sliced Green Onions (for topping)
- Extra Sour Cream (for topping)
- Extra Shredded Cheddar (for topping)
Instructions
- Cook the chopped bacon in a large pot or Dutch oven over medium heat for 6 to 8 minutes until crisp. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the diced onion to the bacon fat and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.
- Sprinkle the gluten free flour blend over the onions and stir for 1 minute. Slowly pour in the chicken broth, whisking to combine and prevent lumps.
- Add the cubed potatoes and bring to a boil. Reduce heat to medium-low and simmer for 15 to 18 minutes until the potatoes are fork-tender.
- Use a potato masher to mash about half the potatoes directly in the pot, leaving some chunks for texture. Stir in the heavy cream, shredded cheddar, and sour cream until the cheese is melted and the soup is creamy.
- Season with salt and black pepper. Ladle into bowls and top with the reserved crispy bacon, sliced green onions, a dollop of sour cream, and extra shredded cheddar.
Nutrition
Serving: 1servingCalories: 542kcalCarbohydrates: 45gProtein: 22gFat: 30g
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