Potato Soup without Flour
A warm and comforting gluten-free potato soup that’s rich in flavor and easy to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 6 strips Bacon, uncooked and cut into small strips
- 3 tablespoons unsalted Butter
- 1 cup Onion, chopped
- 3 cloves Garlic, minced
- 2 ½ lbs Yukon gold Potatoes, peeled and cut into a 1-inch dice
- 4 cups Chicken Stock
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1 ½ teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- ⅔ cup Heavy Cream
- ⅔ cup Sour Cream
- Shredded cheddar cheese (for topping)
- Green onions or chives (for topping)
- Additional sour cream and bacon (for garnish, optional)
Instructions
- Cook the bacon in a stock pot over medium heat until crisp, about 5-7 minutes. Transfer to paper towels and leave 2 tablespoons of fat in the pot.
- Add the unsalted butter to the bacon fat and melt. Stir in the chopped onion, cooking for 4-5 minutes, then add minced garlic for 30 seconds until fragrant.
- Add the diced potatoes, chicken stock, salt, black pepper, thyme, and smoked paprika. Stir, bring to a boil, and cook until potatoes are tender, about 10-12 minutes.
- Remove from heat and blend soup with an immersion blender for 30-45 seconds, leaving some chunks of potato.
- Stir in the heavy cream and sour cream, return to low heat for 15 minutes and add reserved bacon.
- Ladle soup into bowls and top with additional sour cream, shredded cheddar, crumbled bacon, and green onions or chives if desired.
Notes
Feel free to customize with your favorite toppings. This soup is great for meal prep and reheats well.