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I love a nice, rich potato soup on a cold day, and this gluten and dairy free potato soup recipe does not disappoint.
Furthermore, living in western NY, we have lots of blustery winter days perfectly made for a comfort combination that includes warm fuzzy socks, a good book and a bowl of *this* potato soup!
This recipe for gluten and dairy free potato soup is loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. Indeed, this soup is a reader favorite for good reason – it’s easy to make and absolutely delicious! Top it with scallions and bacon and no one will be able to resist.
Living a gluten and dairy free lifestyle, I’ve adapted many recipes, and this is a family favorite. Even without heavy cream, this soup will be thick and rich, and taste like the real deal.
The trick to making it thick? Use a good all-purpose gluten free flour. I use rice milk as it has a similar taste and consistency to skim milk. (Want more dairy free substitutions for baking? Click here!
Potato Soup – Gluten & Dairy Free
Ingredients
- 16 oz. Bacon 1 package; reserve half for garnish
- 2 lbs Baking potatoes, peeled & chopped into bite sized pieces
- 1½ cups Chopped yellow onion
- 1 cup Diced celery About 2 stalks
- 4 cups Chicken broth
- 4 cups Rice (or other dairy-free) milk
- ⅔ cup Butter substitute Earth balance, or use Olive Oil
- ¾ cup Gluten free all-purpose flour
- ¾ cup Chopped scallions For garnish
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In a medium skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet.
- Add yellow onion and celery and cook on medium-high heat until onions are translucent.
- In 6-quart pot (or Dutch oven) mix onion, 3 cups of the chicken broth and diced potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same medium skillet, melt butter substitute over low heat. Stir in gluten free flour and whisk until smooth. Add 1 cup of chicken broth. Bring to a boil and continue to let boil for 1 minute.
- Reduce heat and gradually stir in 4 cups of the rice milk. Continue to cook and stir while mixture thickens.
- Pour thickened rice milk mixture into potato mixture. Add the salt and pepper and ½ of the bacon crumbles. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Serve hot, in soup bowls, and top with remaining bacon crumbles and scallion onions.
Pro tips
- Although red or other potatoes can be used, Russet potatoes are one of the most starch-filled. Starch releases as the potatoes cook in the broth, making a rich, thick soup.
- Don’t freeze this (or any creamy-style) soup
- To crisp pieces of bacon easily, cut the slices crosswise into 1/2 inch pieces. Scrape them into the large skillet (cast-iron is an especially good pan for cooking bacon) and fry them over medium heat until deeply golden brown.
- Miss cheese as a garnish? Try Daiya (dairy free) cheddar style shreds.
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