Yes, I know it’s June—but this is Alberta, and we literally had a frost advisory last night! So naturally, I reached for comfort in a bowl and made my go-to gluten-free potato bacon soup. I usually save this one for fall or winter, but honestly, who says you can’t enjoy cozy food year-round? When the weather turns chilly (even in June), this soup totally hits the spot.
This hearty gluten-free potato bacon soup is pure comfort food—loaded with tender chunks of potato, crispy bacon, and a rich, creamy base. Just before serving, I pile on the toppings: more bacon, shredded cheese, and a generous dollop of sour cream. It’s like a loaded baked potato in soup form, and every spoonful is satisfying and cozy.
ingredients
- Butter
- Gluten Free 1-1 Flour
- Diced Onion
- Minced Garlic
- Potatoes
- Cream
- Milk
- Bacon
- Chicken Broth
- Cheddar Cheese
- Sour Cream
- Salt/Pepper
Supplies
- Dutch Oven
Storing
Fridge:
Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring often to keep it smooth.
Freezer:
This soup can be frozen, but keep in mind that potatoes may become a bit grainy or soft after thawing. To freeze, cool completely and store in freezer-safe containers for up to 2 months.
For best texture, reheat slowly and stir in a splash of cream or milk to bring it back to life.
Topping Tip:
If you know you’ll be storing leftovers, hold off on adding cheese, sour cream, or extra bacon until just before serving. This keeps the texture and flavour fresher when reheated.
Gluten Free Potato Bacon Soup
Ingredients
- 6 Strips of Bacon
- 42 Grams Butter
- 1 Onion – chopped
- 3 Cloves Garlic – Minced
- 42 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 6-8 Potatoes (Peeled and cut into 1” chunks)
- 960 Grams Chicken Broth
- 480 Grams Milk
- 155 Grams Heavy Cream
- 3 Grams Salt
- 3 Grams Pepper
- Sour Cream (for topping)
- Cheddar Cheese – shredded (for topping)
- Green Onions – chopped (for topping)
Instructions
- Cut strips of bacon into small pieces.6 Strips of Bacon
- In a large pot of water, boil the potatoes until cooked. Drain the potatoes until you are ready to use.6-8 Potatoes
- Put the chopped bacon into a pre-heated Dutch oven on the stove. Continue to cook the bacon until it is crispy. Remove the bacon from the Dutch oven and set aside.
- In the Dutch oven, add the butter and onions.42 Grams Butter, 1 Onion – chopped
- Cook the onions until it is translucent.
- Add in the minced garlic until fragrant.3 Cloves Garlic – Minced
- Stir in the flour until it becomes a paste. Continue stirring for 1 minute to cook the flour.42 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Slowly add in the chicken broth, milk and cream. Stir to combine.960 Grams Chicken Broth, 480 Grams Milk, 155 Grams Heavy Cream
- Add in the salt and pepper.3 Grams Salt, 3 Grams Pepper
- Add in the potatoes to the dutch oven. Stir to combine and continue cooking until the mixture has a rolling bubble – about 20 minutes.
- Using an immersion blender, blend up some of the potato chunks to smooth it out. Still leave some so you have a chunky soup.
- Stir everything again and continue to cook. Stir in 3/4 of the bacon.
- Serve in bowls. Top of sour cream, cheddar cheese, the rest of the bacon and green onions. Enjoy!Sour Cream, Cheddar Cheese – shredded, Green Onions – chopped
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
