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Gluten-Free Potato Soup Without Flour
This gluten-free potato soup is warm, creamy, and easy to make. It uses potatoes to create a thick texture, so you do not need flour. Cheddar cheese, sour cream, and bacon add rich flavor, while green onions add a fresh taste.
Why Make This Recipe
- It is naturally gluten-free when you use gluten-free broth.
- It does not need flour or a roux.
- It uses simple ingredients.
- It is ready in one pot.
- It makes a warm and filling meal.
- You can adjust the toppings to suit your taste.
How to Make Potato Soup without Flour- Gluten Free Potato Soup Recipe
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 1 cup sour cream
- 4 cups chicken or vegetable broth
- 1/2 cup milk
- 1/4 cup chopped green onions
- Salt and pepper to taste
Directions
- Add the diced potatoes and broth to a large pot.
- Cook over medium heat until the potatoes are tender.
- Mash some of the potatoes in the broth. Leave some potato pieces whole for texture.
- Stir in the milk and sour cream.
- Add the shredded cheddar cheese and stir until it melts.
- Add the crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot with chopped green onions and extra cheese, if desired.
How to Serve Potato Soup without Flour- Gluten Free Potato Soup Recipe
Serve the soup hot in bowls. Add green onions, extra cheddar cheese, bacon, or a spoonful of sour cream on top. You can also serve it with a simple green salad or gluten-free bread.
How to Store Potato Soup without Flour- Gluten Free Potato Soup Recipe
Let the soup cool before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days.
Reheat the soup in a pot over low heat. Stir often and add a little milk or broth if it becomes too thick. Avoid boiling the soup, as the dairy may separate.
This soup can also be frozen, but the texture may change slightly because it contains milk, sour cream, and cheese.
Tips to Make Potato Soup without Flour- Gluten Free Potato Soup Recipe
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Mash only some of the potatoes to keep a chunky texture.
- Use sharp cheddar cheese for a stronger cheese flavor.
- Add the cheese over low heat to help it melt smoothly.
- Use gluten-free chicken or vegetable broth.
- Taste the soup before adding salt because bacon and broth may already be salty.
- Add more broth if the soup becomes too thick.
- Cook the bacon ahead of time to save preparation time.
Variation
- Add vegetables: Stir in chopped carrots, celery, or corn.
- Use different cheese: Try Monterey Jack, Colby, or a cheddar blend.
- Make it vegetarian: Use vegetable broth and leave out the bacon.
- Add spice: Mix in paprika, garlic powder, or a little red pepper.
- Add chicken: Stir in cooked shredded chicken for a heartier soup.
- Make it lighter: Use low-fat milk and reduced-fat sour cream and cheese.
FAQs
Is potato soup without flour gluten-free?
Yes, this soup can be gluten-free because it does not use flour. Check the broth, bacon, and other packaged ingredients to make sure they are labeled gluten-free.
Can I make this soup without bacon?
Yes. You can leave out the bacon or replace it with cooked turkey bacon. For a vegetarian version, use vegetable broth and omit the bacon.
How can I make the soup thicker?
Mash more of the potatoes in the broth. You can also blend part of the soup with an immersion blender. Do not blend the entire soup if you want potato pieces to remain.
Can I use milk instead of sour cream?
Yes, but the soup will be less rich and slightly thinner. You can use plain Greek yogurt as another option.
Can I use leftover baked potatoes?
Yes. Chop the baked potatoes and add them to the hot broth. Cook them for a shorter time because they are already soft.
How long does this soup last in the refrigerator?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove and stir well before serving.
Potato Soup without Flour
This creamy and warm gluten-free potato soup is easy to make and packed with flavor from cheddar cheese, sour cream, and bacon, while green onions add a fresh touch.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced Cut into similar-sized pieces for even cooking.
- 4 cups chicken or vegetable broth Ensure it's gluten-free.
- 1 cup sour cream
- 1/2 cup milk Add more if the soup gets too thick.
- 1 cup shredded cheddar cheese Use sharp cheddar for stronger flavor.
- 4 slices bacon, cooked and crumbled Cook ahead to save time.
- 1/4 cup chopped green onions Reserve some for garnish.
- to taste salt and pepper Taste before seasoning as bacon and broth may be salty.
Instructions
Preparation and Cooking
- Add the diced potatoes and broth to a large pot.
- Cook over medium heat until the potatoes are tender.
- Mash some of the potatoes in the broth, leaving some potato pieces whole for texture.
- Stir in the milk and sour cream.
- Add the shredded cheddar cheese and stir until it melts.
- Add the crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot with chopped green onions and extra cheese, if desired.
Notes
Let the soup cool before storing. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring often.
