Gluten Free Loaded Baked Potato Soup
Thick, creamy, and loaded with crispy bacon, melted cheddar, and tangy sour cream, this is the kind of soup that makes you want to curl up on the couch and never leave. The base is built from russet potatoes simmered in chicken broth with smoked paprika, then half-mashed right in the pot so you get that perfect combination of chunky and velvety in every spoonful. Instead of flour to thicken things up, a simple cornstarch slurry does the job beautifully — no wheat, no fuss, just a rich and glossy broth that clings to every bite. It's one of those recipes where skipping gluten doesn't feel like a compromise at all; the flavor is completely there. Whole milk and sour cream round out the creaminess, and the finishing toppings — chives, extra cheese, more sour cream — make each bowl feel like a proper loaded baked potato in soup form. This one serves six, so it's ideal for a weeknight family dinner or meal-prepping a cozy lunch for the week ahead.
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and cut into ¾-inch cubes
- 4 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup whole milk
- 1 cup shredded cheddar cheese, plus more for serving
- ½ cup sour cream
For serving
- 3 tbsp fresh chives, thinly sliced
- extra shredded cheddar cheese (optional)
- extra sour cream (optional)
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
- 2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
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