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Topped with crispy bacon crumbles and green onions, this easy creamy gluten free potato soup is dairy free, Paleo, and Whole30 friendly.
Soup season is my favorite! Soup is the ultimate comfort food and nothing beats a big bowl of soup on a cold winter day.
Traditional potato soup is filled with all-purpose flour and heavy cream. This creamy soup is an easy recipe using basic ingredients that are gluten and dairy free that the whole family will love. In around 15-20 minutes this comforting soup comes together which is perfect for an easy weeknight dinner.
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Ingredients
Substitutions
Potatoes- I like using yellow potatoes, like Yukon Gold potatoes. You can use russet potatoes or red potatoes too.
Chicken broth- You can use chicken broth, chicken stock, or even chicken bone broth. If you don't have chicken broth or stalk, you could use vegetable broth or vegetable stock.
Arrowroot flour- You can substitute tapioca flour for arrowroot flour. Cornstarch or gluten-free flour is also a great option.
Dairy-free milk- Any non-dairy milk will work in this recipe. I like using unsweetened almond milk but you can use full-fat coconut milk or even oat milk. If you aren't dairy free then any milk, whole milk, or heavy cream will work.
Ghee- You can use avocado oil, olive oil, butter, or vegan butter instead of ghee.
Step by step
- Add the bacon to a Dutch oven or large soup pot and cook till crisp then set aside on a paper towel-lined plate leaving the bacon fat in the pan.
- Cut the potatoes into one-inch chunks and add to a large pot of water and boil until tender, about 10 minutes.
- Dice the onion and mince the garlic.
- Add the diced onions to the Dutch oven you cooked the bacon in, add the ghee, and saute until the onions are tender about 3-4 minutes.
- Add the garlic and cook for a minute or two.
- Sprinkle the arrowroot flour over the sauteed onions, stir, and let cook on medium heat for about two minutes.
- Drain the cooked potatoes then add them to the pot along with the milk, salt, pepper, nutritional yeast, and broth and cook for 10 minutes on low heat.
- Using an immersion blender directly in the Dutch oven, blend the potatoes until creamy. If you don't have an immersion blender then you can scoop out ¾ of the soup and blend it in a blender till creamy then add it back to the Dutch oven.
- Crumble the cooked bacon into small pieces and sprinkle them on top of the soup along with fresh chives.
Instant Pot
- Turn your Instant Pot to the saute function and add the ghee to the bottom of the pot.
- Cut the potatoes into one-inch cubes, dice the onion, and mince the garlic.
- Add the diced onion to the pot with the melted ghee and saute until tender. About 3-4 minutes, then add the garlic and saute for another minute or two.
- Sprinkle the arrowroot flour over the sauteed onions and garlic and stir till everything is coated.
- Add the cut potatoes, milk, broth, nutritional yeast, salt, and pepper to the pot. Put the lid on the Instant Pot and make sure it is on the seal function.
- Using the manual mode, cook with high pressure for 10 minutes.
- While the soup cooks, crisp up the bacon and set it aside for serving.
- After the soup is done, manually release the steam.
- Using an immersion blender, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer ¾ of the soup to a blender and blend it till creamy and add it back to the rest of the soup.
- Top with crumbled bacon and chives.
Frequently asked questions
Traditional potato soup uses flour to thicken the soup. Also, many bullion cubes and broths contain gluten.
You can use cornstarch or arrowroot starch to thicken potato soup without using flour.
Tip and notes
I like to use an immersion blender for this creamy gluten free soup because I feel like it gives it a smoother texture than some of the other methods. If you don't have an immersion blender then you can use a blender or a food processor. If you don't have any of those then you can use a potato masher but you won't get as silky of a consistency.
Ways to serve
Here are some of my favorite toppings to jazz up this simple soup.
- Top with dairy free sour cream, fresh chives, and bacon.
- Add a dollop of dairy free cream cheese.
- Top with shredded dairy free sharp cheddar cheese.
Storing
You can store this soup in an airtight container in the fridge for up to five days.
Note: The bacon will lose its crispiness after being stored in the fridge.
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Recipe
Gluten Free Potato Soup
Ingredients
- 5 medium Yukon Gold Potatoes
- 4 strips Bacon
- 2 cups Chicken Broth
- 1 cup Unsweetened Dairy Free Milk
- ½ Onion
- 2 cloves Garlic
- 2 tablespoons Nutritional Yeast
- 1 tablespoon Ghee
- 1 tablespoon Arrowroot Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Chives optional
Instructions
For Stove top
- Add the bacon to a Dutch oven and cook till crisp then set aside on a paper towel-lined plate.
- Cut the potatoes into one inch chunks then add them to a large pot of water and boil until tender, about 10 minutes.
- Dice the onion and mince the garlic.
- Add the diced onions to the Dutch oven with the ghee and sauté on medium heat until the onions are tender, about 3-4 minutes.
- Sprinkle the arrowroot flour over the sauteed onions, stir, and let cook on medium heat for about two minutes.
- Add the garlic and cook for a minute or two.
- Drain the cooked potatoes then add them along with the milk, salt, pepper, nutritional yeast, and broth to the Dutch oven and cook on low for 10 minutes.
- Using an immersion blender directly in the Dutch oven, blend the potatoes until creamy. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender then you can scoop out ¾ of the soup and blend it in a blender until creamy then add it back to the Dutch oven and stir.
- Serve with crumbled bacon and chives.
For The Instant Pot
- Turn your Instant Pot to the sauté function and the ghee to the bottom of the pot.
- Cut the potatoes into one inch cubes, dice the onion, and mince the garlic.
- Add the diced onion to the pot with the melted ghee and sauté till tender. About 3-4 minutes then add the garlic and sauté for another minute or two.
- Sprinkle the arrowroot flour over the sauteed onions and garlic and stir till everything is coated then cook for one minute.
- Add the cut potatoes, milk, broth, nutritional yeast, salt, and pepper to the pot. Put the lid on the Instant Pot and make sure it is on the seal function.
- Using the manual mode, cook with high pressure for 10 minutes.
- While the soup is cooking, crisp up 4 slices of bacon and set them aside for serving.
- After the soup is done, manually release the steam.
- Using an immersion blender directly in the Instant Pot, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer ¾ of the soup to a blender and blend it until creamy and add it back to the rest of the soup and combine.
- Top with crumbled bacon and chives.
EQUIPMENT NEEDED
- Dutch Oven or Instant Pot
Notes
Nutrition
*nutrition information is an approximate
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