Gluten-Free Loaded Baked Potato Soup

Ingredients

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• 3 lb russet potatoes, peeled and cut into 1-inch cubes
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 5 cups gluten-free chicken broth Shop
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar, shredded (plus more for topping)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 green onions, sliced

Instructions

1. 1 Cook the bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Remove with a slotted spoon and pour off all but 2 tablespoons of fat.
2. 2 Cook the onion in the fat for 5 minutes, then add the garlic for 30 seconds. Add the potatoes, broth, salt, and pepper.
3. 3 Bring to a boil and simmer 15 to 20 minutes, until the potatoes fall apart when pressed with a spoon.
4. 4 Mash about half the potatoes right in the pot with a potato masher, leaving some chunks. Stir in the milk and warm through.
5. 5 Off the heat, stir in the sour cream and cheddar until melted. Serve topped with bacon, green onions, and more cheese.

Nutrition (per serving)

Tips & Notes

• Russets break down and thicken best; Yukon Golds give a waxier, chunkier soup.
• Add the cheese off the heat so it melts smoothly instead of turning grainy.
• Refrigerate up to 3 days; potato soup does not freeze well.

Common questions