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Craving a warm, comforting bowl of soup that’s both delicious and gluten free? This Gluten Free Potato Soup is the perfect solution! Creamy, hearty, and packed with flavor, it’s a dish the whole family will love. Whether you’re following a gluten free diet or just looking for a cozy meal, this soup is sure to hit the spot.
I remember the first time I made this Gluten Free Potato Soup. It was a chilly evening, and I wanted something warm and comforting. As the aroma of sautéed onions, celery, and carrots filled the kitchen, I knew I was onto something special. The first spoonful was pure bliss—creamy, flavorful, and just the right amount of hearty. It’s been a staple in my home ever since!
Get ready to cook up a pot of this delightful Gluten Free Potato Soup. It’s easier than you think, and the results are absolutely worth it!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. Dice your onions, celery, carrots, and potatoes ahead of time to make the cooking process smoother. Also, have your broth and cream measured out and within reach.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| olive oil | 2 tablespoons |
| yellow or sweet onion (diced) | 1 |
| celery (diced) | 2 stalks |
| carrots (diced) | 2 |
| garlic (minced) | 3 cloves |
| Russet potatoes (peeled and diced) | 4 medium (about 1 ½ pounds) |
| Yukon Gold potatoes (peeled and diced) | 4 medium (about 1 ½ pounds) |
| chicken or vegetable broth | 4 cups |
| kosher salt and pepper | to taste |
| heavy cream (or milk, half & half, or non-dairy alternative such as canned full-fat coconut milk) | ¼ – ½ cup |
Step-by-Step Guide
- Heat olive oil in a large pot over medium heat.
- Add diced onion, celery, and carrots. Season with a generous pinch of kosher salt and pepper. Sauté until tender, about 5 minutes.
- Add minced garlic and cook just until fragrant, about 30 seconds.
- Add the diced Russet and Yukon Gold potatoes to the pot along with the broth. Add another pinch of salt.
- Bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 25-30 minutes.
- Leaving some chunks, gently mash some of the potatoes with a masher or the back of a wooden spoon to thicken the soup.
- Remove from heat and stir in the heavy cream.
- Taste and check for seasoning. Add more salt and pepper if needed.
- Serve with optional desired toppings, such as shredded cheddar cheese, crumbled bacon, and chives or green onion.
Notes:
You must buy a carton labeled “Gluten-Free” (Brands like Pacific Foods or Kitchen Basics). Do not use random bouillon cubes unless they are certified GF (like Herb-Ox).
- Avoid Cans: Do not use canned soup. Thicken the soup naturally or with Cornstarch.
- Cornstarch Slurry: Mix 2 tablespoons of Cornstarch with 2 tablespoons of cold milk and stir it in during the last 30 minutes.
- Fresh: Peeling your own Russet potatoes is the safest option (100% GF).
- Frozen: If using frozen, buy Ore-Ida (labeled Gluten-Free). Check the bag for “Wheat Flour.”
Look for the Gluten-Free label on the bacon package (Hormel Black Label is usually safe).
Pointers for Perfection & How to Store
For a smoother soup, you can use an immersion blender to blend a portion of the soup before adding the cream. This will give it a creamier texture while still leaving some chunks of potato.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Add a splash of milk or water if needed to thin the soup.
If you’re looking for another delicious gluten free soup recipe, be sure to check out this Gluten Free Lentil Soup Recipe.
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Gluten Free Potato Soup: Easy Crock Pot Recipe
- Total Time: 255
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Potato Soup is the ultimate easy comfort food. It requires minimal prep—just toss the ingredients into the Crock Pot and let it cook. Unlike traditional recipes that use a flour roux, this soup gets its thick, creamy texture from natural potato starch and a simple cornstarch finish. It’s like a loaded baked potato in a bowl.
Ingredients
— The Soup Base —
3 lbs Russet potatoes, peeled and diced into 1-inch cubes (Russets are best for thickening)
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken broth (Check label to ensure certified gluten-free)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
— The Creamy Finish —
1 cup heavy cream (or half-and-half)
2 tablespoons cornstarch (mixed into the cream)
½ cup sour cream (adds tang and richness)
— Loaded Toppings (Optional) —
6 slices bacon, cooked crispy and crumbled
1 cup shredded sharp cheddar cheese
¼ cup chopped green onions or chives
Instructions
1. Prepare the Base: Place the peeled and diced potatoes, diced onion, and minced garlic into a 6-quart Crock Pot or slow cooker.
2. Add Liquid & Spices: Pour in the gluten-free chicken broth. Add the salt, pepper, and dried thyme. Stir gently to combine.
3. Slow Cook: Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours, until the potatoes are fork-tender and falling apart slightly.
4. Thicken (The Gluten-Free Way): In a small bowl or measuring cup, whisk the cornstarch into the heavy cream until smooth (no lumps). Pour this mixture into the bubbling soup.
5. Mash & Stir: Use a potato masher to mash about 1/3 of the potatoes directly in the pot. (This creates a thick base while leaving plenty of chunky potato bites).
6. Add Creaminess: Stir in the sour cream until fully melted and combined.
7. Final Cook: Cover and cook on HIGH for another 15–20 minutes to allow the soup to thicken fully.
8. Serve: Ladle the soup into bowls. Top generously with crispy bacon, shredded cheddar cheese, and green onions.
Notes
Potato Choice: Russet potatoes are high in starch and break down easily, making the soup naturally thick. Yukon Golds will hold their shape better but result in a thinner broth.
Dairy-Free: Use full-fat canned coconut milk instead of heavy cream, and a dairy-free sour cream substitute. The texture remains creamy and delicious.
Freezing Warning: Potato soups with dairy tend to separate and become grainy when frozen. This soup is best eaten fresh or stored in the fridge for up to 4 days.
Vegetarian: Swap the chicken broth for vegetable broth and omit the bacon topping.
- Prep Time: 15
- Cook Time: 240
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 10
- Cholesterol: 65
Your Burning Questions Answered!
- Can I make this soup vegan?
- Yes! Simply use vegetable broth and a non-dairy alternative like canned full-fat coconut milk instead of heavy cream.
- Can I freeze this Gluten Free Potato Soup?
- While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for up to 3 days.
What are some good toppings for this soup?
Shredded cheddar cheese, crumbled bacon, chives, green onion, or a dollop of sour cream are all great options!
Dig In & Enjoy!
There you have it—a delicious, comforting bowl of Gluten Free Potato Soup that’s perfect for any occasion. Whether you’re serving it as a starter or a main course, it’s sure to be a hit. So go ahead, dig in, and enjoy every spoonful!
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