Our gluten-free potato soup is packed with russet potatoes simmered in chicken broth and then blended with corn, coconut milk, and bacon. It’s a gluten and dairy free potato soup that your family will love.
There is nothing better than serving a steaming bowl of soup on a chilly winter day. The flavors combined with the creaminess of this potato soup, make it the ideal comfort food during cold months.
Not only can your family enjoy this stovetop potato soup, our Instant Pot Loaded Potato Soup and Easy Crockpot Potato Soup are also popular hearty potato soup recipes!
You’ll love gluten-free cream of potato soup for its simplicity and deliciousness. Ready in under an hour with minimal ingredients, it’s packed with vegetables and stores well as leftovers. Plus, it’s a one-pot meal, making cleanup a breeze. It’s comfort food at its best!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 large cloves garlic, minced
- 3 pounds russet potatoes, peeled and cubed
- 32 ounces chicken broth ✅
- 13.66 ounce can unsweetened coconut milk ✅
- 2 tablespoons cornstarch ✅
- 15 ounce can corn kernels, drained ✅
- 4 slices bacon ✅
- 1 teaspoon salt
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Sauté the onions and celery
Heat the olive oil in a large stockpot. Add the onions and celery. Cook until onions are transparent, about 3-4 minutes. Add the garlic and cook for an additional minute.
Simmer the potatoes
Add the potatoes and chicken broth, cover. Bring to a boil, then turn down to simmer. Simmer for 15 minutes or until potatoes are tender.
Pro Tip: The smaller you cube the potatoes, the quicker the potatoes will cook. Chop smaller if looking to speed up the cooking time.
Blend in the rest of the ingredients
Add the coconut milk to the potato mixture. Add the cornstarch and salt. Whisk the soup over medium heat for 1-2 minutes until the soup thickens. Whisking will break apart some of the potato chunks which helps thicken the soup as well. Stir in the corn and bacon.
Serve
Garnish with additional bacon, green onion, or freshly cracked pepper.
Tips and Tricks
- Choose the Right Potatoes: Russet potatoes work well for this soup because they become creamy when cooked. However, you can experiment with other varieties for different textures and flavors.
- Consistent Cubes: When cubing the potatoes, try to keep them uniform in size. This ensures they cook evenly and prevents some pieces from becoming mushy while others remain undercooked.
- Adjust the Thickness: If you prefer a thicker soup, you can add more cornstarch, a little at a time, until you reach your desired consistency. Likewise, if you want a thinner soup, you can add a bit more chicken broth or coconut milk.
- Bacon Crispiness: For extra crispy bacon, you can cook it separately before adding it to the soup. This way, you can control the level of crispiness and ensure it stays crunchy.
- Customize Your Garnish: While bacon, green onions, and cracked pepper are great garnish options, feel free to get creative. Chopped chives, grated cheese, sour cream, or a drizzle of hot sauce can also add a unique twist to your potato soup.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. When reheating, add a little extra chicken broth or coconut milk to maintain the desired consistency.
- Experiment with Spices: Don’t hesitate to experiment with spices and herbs to customize the flavor to your liking. A pinch of paprika, a dash of cayenne pepper, or a handful of fresh herbs like thyme or parsley can elevate the taste.
Frequently Asked Questions
Potatoes are gluten-free as they do not contain wheat, rye, or barley. As a starchy vegetable, potatoes are a great celiac-safe option for those following a gluten-free diet.
We know everyone has a different preference when it comes to the thickness of soup, which is why we are sharing a few different ways to thicken this soup if desired. Allow the potatoes to simmer longer, bump the cornstarch to 3 Tablespoons, or add arrowroot powder or potato starch according to package instructions.
This potato soup is filling enough to be served as a complete meal on its own. Of course, you could also serve it with any of our favorites such as Gluten Free Rolls, Whole Beef Tenderloin Steak or Air Fryer Ranch Chicken Thighs.
If aiming for a creamy potato soup, Russets are the way to go. Breaking apart as they cook, starches are released to create the desired creaminess. If chunky potato soup is preferred, use Yukon gold potatoes.
Absolutely! Leftover soup can be stored in the fridge for up to 4 days and reheated in the microwave or on the stovetop. Freezing potato soup is not recommended as potatoes often become grainy when frozen.
The choice is totally up to your family’s preference. Keeping the peels on saves time and adds an extra boost of potassium and magnesium.
Storage Instructions
First, allow the soup to cool to room temperature. Then, transfer any remaining soup to an airtight container, ensuring it’s sealed tightly to prevent any air from getting in. Refrigerate the soup promptly, and it should stay good for up to 3-4 days.
If you have a large batch or plan for longer-term storage, consider freezing individual portions in airtight freezer-safe containers or resealable bags. When reheating, you may need to add a little extra chicken broth or coconut milk to achieve the desired consistency, as soups can thicken when refrigerated or frozen.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Chop the onions and celery approximately the same size so they cook the same.
- When you start to smell the garlic after it has been added to the pan, this is a sign it is time to add the potatoes.
- When peeling a potato, wear a cut glove on the hand that is holding the potato to prevent injury.
Gluten-Free Soup Recipes
- Gluten Free Chicken Noodle Soup
- Gluten Free Cream of Chicken Soup
- Butternut Squash Sweet Potato Soup
- Slow Cooker Chunky Vegetable Soup
- Cheesy Vegetable Soup
- Gluten-Free Cream of Mushroom Soup
- Instant Pot Chicken Soup With Rice
- Chicken Sausage Soup
- Brussels Sprouts Soup (Instant Pot)
- Sausage and Pepper Soup
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Potato Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 large cloves garlic, minced
- 3 pounds russet potatoes, peeled and cubed
- 32 ounces chicken broth ✅
- 13.66 ounce can unsweetened coconut milk ✅
- 2 tablespoons cornstarch ✅
- 15 ounce can corn kernels, drained ✅
- 4 slices bacon ✅
- 1 teaspoon salt
Instructions
- ⭐️ Saute the onions and celery. Heat the olive oil in a large stockpot. Add the onions and celery. Cook until onions are transparent, about 3-4 minutes. Add the garlic and cook for an additional minute.2 tablespoons olive oil, 1 medium onion, diced, 3 stalks celery, diced, 2 large cloves garlic, minced
- ⭐️ Simmer the potatoes. Add the potatoes and chicken broth, cover. Bring to a boil, then turn down to simmer. Simmer for 15 minutes or until potatoes are tender.3 pounds russet potatoes, peeled and cubed, 32 ounces chicken broth
- ⭐️ Blend in the rest of the ingredients. Add the coconut milk to the potato mixture. Add the cornstarch and salt. Whisk the soup over medium heat for 1-2 minutes until the soup thickens. Whisking will break apart some of the potato chunks which helps thicken the soup as well. Stir in the corn and bacon.13.66 ounce can unsweetened coconut milk, 2 tablespoons cornstarch, 15 ounce can corn kernels, drained, 4 slices bacon, 1 teaspoon salt
- Serve. Garnish with additional bacon, green onion, or freshly cracked pepper.
Notes
- Allow the potatoes to simmer longer
- Bump the cornstarch to 3 Tablespoons
- Add arrowroot powder or potato starch according to package instructions
Nutrition
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