Simple Gluten Free Potato Soup
A comforting, creamy potato soup ready in under 30 minutes. Naturally thickened with potatoes instead of flour, making it completely gluten-free and incredibly satisfying.
Ingredients
- 4 slices thin cut bacon Beef or turkey bacon works great
- 1 cup yellow onion Finely diced
- 2 lb potatoes Peeled, cut into 1/2 inch dice
- 2 cups large carrots Peeled and finely diced
- 4 cups water Fresh and cold
- 1 teaspoon fine sea salt Adjust to taste
- 1/4 teaspoon dried thyme Crush between fingers
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper For warmth, not heat
- 1 1/2 cups milk of choice Optional, for extra creaminess
Instructions
- Start the bacon in a cold pot over medium-low heat. Cook slowly until crispy to render the fat. Remove bacon and set aside, keeping 2 tablespoons of drippings in the pot.
- Add finely diced onions to the drippings. Sauté slowly until soft and golden at the edges.
- Stir in the diced potatoes, carrots, water, and all seasonings (salt, thyme, parsley, basil, oregano, and cayenne).
- Bring to a gentle simmer, cover with a lid, and cook for 15 minutes or until vegetables are fork-tender.
- Using a potato masher, mash about half of the cooked potatoes directly in the pot to thicken the soup, leaving some chunks for texture.
- Stir in the milk (if using) over low heat. Serve warm topped with the reserved crumbled bacon.
Notes
For a dairy-free version, skip the milk or use unsweetened oat milk. To make it vegan, swap bacon for 2 tablespoons of olive oil and add a pinch of smoked paprika.