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