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.