Russet potatoes simmered until fork-tender form the hearty base of this soup, mashed just enough to thicken while leaving plenty of chunky bites throughout. Smoked paprika and crisp, rendered bacon bring deep, savory flavor, while sautéed onion and garlic build a fragrant foundation before everything gets ladled together into something warm and satisfying. The broth turns rich and velvety once the potatoes break down, no flour-based roux or thickener required to get that classic creamy consistency. Fresh chives scattered over the top add a bright, sharp finish that cuts through the richness in every spoonful. It's an easy one-pot dinner that comes together mostly hands-off while the potatoes simmer, and it holds up beautifully as leftovers the next day. This is a solid pick for a gluten free rotation, delivering all the cozy, loaded-potato-soup comfort without any concerns about what's hiding in the bowl.
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Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the pot.
Add the olive oil to the pot with the reserved drippings and heat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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