• ▢ ¼ cup diced bacon approximately 5 strips, for the best smoky flavor
• ▢ ¼ cup bacon grease reserved after cooking bacon, adds incredible depth
• ▢ 1 cup diced white onion or yellow onion; approximately 1 medium onion, finely diced for even cooking
• ▢ 2 tablespoons minced garlic approximately 4 large cloves, fresh is always best
• ▢ 2 pounds Yukon gold potatoes peeled, diced into uniform 1-inch pieces for even cooking
• ▢ 4 cups chicken stock low-sodium preferred, for better salt control
• ▢ ¾ cup heavy cream at room temperature, for a smooth finish
• ▢ 1 teaspoon salt more or less to taste, adjust at the end
• ▢ ½ teaspoon freshly cracked black pepper more or less to taste, for a fresh aroma
• ▢ 1 cup shredded cheddar cheese at room temperature, sharp or mild according to preference
• ▢ ⅔ cup full-fat sour cream at room temperature, for rich tanginess

For the Cornstarch Slurry

• ▢ ¼ cup heavy cream at room temperature, essential for a smooth slurry
• ▢ 3 tablespoons cornstarch the secret to gluten-free thickening

Serving Suggestions (All Optional)

• ▢ shredded cheddar cheese for an extra layer of cheesiness
• ▢ sliced green onions for a fresh, mild onion flavor and vibrant color
• ▢ Crispy Bacon Bits the reserved crispy bacon, for topping
• ▢ Fresh Chives or Parsley finely chopped, for garnish and a touch of freshness

• Begin by placing a large, heavy-bottomed pot on your stovetop over medium heat. Once the pot is warm, add the ¼ cup diced bacon to the pot. Cook the bacon, stirring it occasionally to ensure even crisping, until it reaches a beautiful golden-brown and is wonderfully crisp. This step is crucial for developing a deep, smoky flavor.
• Once the bacon is perfectly crisp, use a slotted spoon to carefully transfer the cooked bacon bits to a medium bowl. Set this bacon aside; it will be used later for topping and adding texture to the soup. Next, carefully transfer the rendered bacon grease from the pot into a small, heat-proof bowl or jar. You’ll need some of this flavorful fat for the next step.
• Return ¼ cup of the reserved bacon grease to the pot. Add the 1 cup diced white onion (or yellow onion) and stir it well to incorporate with the bacon fat. Sauté the onion over medium heat for approximately 5 minutes, or until the pieces become soft and translucent, releasing their sweet aroma.
• Now, add the 2 tablespoons minced garlic to the pot and stir it into the onion mixture. Continue to sauté the mixture for about 60 seconds, or until the garlic becomes wonderfully fragrant. Be careful not to brown the garlic, as it can turn bitter.
• Once the garlic is fragrant, add the 2 pounds of peeled and diced Yukon gold potatoes along with 4 cups of chicken stock to the pot. Stir everything thoroughly to combine. Increase the heat to high and bring the chicken stock to a rolling boil. Once boiling, reduce heat slightly and boil the potatoes for 10 to 12 minutes, or until they are fork-tender and easily pierced.
• While the potatoes are boiling, prepare the cornstarch slurry. In a small mixing bowl, combine the ¼ cup heavy cream (at room temperature) and 3 tablespoons cornstarch. Whisk these ingredients together vigorously until they are fully combined and form a smooth, lump-free slurry. Set aside.
• When the potatoes can be easily pierced with the tines of a fork, reduce the heat under the pot to low. Using a potato masher, mash the potatoes directly in the pot to your desired consistency. For a soup with varying textures, you may **optionally remove some of the diced potatoes from the pot before mashing** the remaining potatoes. Once mashed to your preference, return any reserved diced potatoes to the pot.
• Once you are satisfied with the consistency of the mashed potatoes, slowly add the prepared cornstarch slurry to the pot. Stir continuously to ensure the slurry is fully incorporated into the soup, which will begin the thickening process.
• Next, add the remaining ¾ cup heavy cream, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper to the pot. Stir thoroughly to incorporate all the ingredients. Allow the potato mixture to simmer gently for about 5 minutes, or until it has thickened to a rich, luscious consistency.
• Once the soup has reached its desired thickness, stir in the 1 cup shredded cheddar cheese, ⅔ cup full-fat sour cream, and the cooked bacon bits (reserving some for garnish if desired). Continue to stir until all ingredients are fully incorporated and the cheddar cheese has completely melted, making the soup wonderfully smooth and cheesy.
• Finally, taste the soup and adjust the salt and pepper as desired to achieve your perfect flavor balance. When satisfied, ladle the warm, creamy gluten-free potato soup into serving bowls. Top each serving generously with additional shredded cheddar cheese, sliced green onions, and reserved crispy bacon bits if desired. Serve immediately and enjoy this ultimate comfort food experience!

• Adjusting Consistency: If your creamy gluten-free potato soup turns out a little too thick for your liking, you can effortlessly thin it out by gently stirring in a tablespoon or two more of chicken stock or heavy cream until it reaches your desired consistency. This method ensures you maintain the rich flavor without watering down the soup. Conversely, potato soup will naturally thicken as it simmers on the stove, and it will become even thicker as it cools. Don’t be alarmed if it seems slightly thin initially; give it time. If it’s still not thickening as much as you’d prefer after the recommended simmer time, simply let it continue to simmer gently for an additional 10 minutes, stirring occasionally.
• Storage Instructions: Leftover gluten-free potato soup can be stored in an airtight container in the refrigerator for 3-4 days. For best results, allow the soup to cool completely before transferring it to the container.
• Reheating Tips: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently. You can also microwave it in short intervals, stirring between each. If the soup has thickened considerably in the refrigerator, add a splash of milk, cream, or chicken stock during reheating to restore its creamy texture. Whisking gently can help smooth out any separation that might occur with dairy-based soups.
• Freezing for Later: While dairy-heavy soups can sometimes separate when frozen and thawed, this potato soup freezes relatively well. Allow it to cool completely, then transfer it to freezer-safe bags or containers, leaving some headspace. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. You may need to whisk it vigorously and add a little extra liquid (milk or broth) during reheating to achieve the original consistency.
• Optional Add-ins & Variations: Feel free to customize your gluten-free potato soup! For a spicier kick, add a pinch of cayenne pepper or a few slices of jalapeño. Enhance the vegetable content with diced carrots or celery sautéed with the onions. For an extra protein boost, consider adding shredded cooked chicken or ham at the end. Different cheeses like Monterey Jack or Gruyere can also be experimented with for varied flavor profiles.
• Serving Suggestions: This loaded potato soup is hearty enough to be a meal on its own. However, it pairs wonderfully with a fresh green salad, a gluten-free crusty bread for dipping, or as a side to a simple sandwich.