Gluten Free Potato Soup without Flour
Rich, creamy Gluten Free Potato Soup without Flour! Naturally thick with bacon, sour cream. Perfect dinner for two. Ready in 40 minutes—no xanthan gum needed!
Last winter, I was desperately craving loaded baked potato soup but realized most recipes call for flour to thicken the broth. As someone who avoids gluten, I wondered—do we really need it?
Turns out, this gluten free potato soup without flour is even better than the traditional version! The potatoes themselves create that luscious, velvety texture when you partially blend them. No artificial thickeners, no weird aftertaste—just pure comfort in a bowl.
This recipe has become my go-to for cozy weeknight dinners for two, though I always make the full batch because leftovers taste even better the next day. It’s one of those diner ideas recipes gluten free style that feels fancy but comes together in about 40 minutes with ingredients you probably already have.
Table of Contents
Creamy Gluten Free Potato Soup without Flour
Equipment
- Large stock pot or Dutch oven
- Immersion blender
- Knife and cutting board
- Wooden spoon
Ingredients
- 6 strips bacon uncooked and cut into small strips
- 3 tablespoons unsalted butter
- 1 cup onion chopped
- 3 cloves garlic minced
- 2½ lbs Yukon gold potatoes peeled and cut into 1-inch dice
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
Optional Toppings
- shredded cheddar cheese as desired
- green onions or fresh chives as desired
- additional sour cream and bacon as desired
Instructions
- Place your bacon pieces in a stock pot over medium heat and let them sizzle until they’re perfectly crisp and golden—about 6-8 minutes. Transfer the crispy bacon to a clean plate and set aside for later. Leave exactly 2 tablespoons of that gorgeous bacon fat in the pot (it’s flavor gold!) and drain off the rest.
- Add the butter to your reserved bacon fat and let it melt into a silky pool. Toss in the chopped onion and cook over medium heat until they soften and turn translucent, about 4-5 minutes—your kitchen will smell incredible. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Add your diced potatoes to the pot along with the chicken broth, salt, pepper, thyme, and smoked paprika. Give everything a good stir to combine all those beautiful flavors. Bring the mixture to a rolling boil, then reduce to a steady simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
- Remove the pot from heat—this is where the magic happens! Use an immersion blender to puree the soup for about 30-45 seconds, but here’s the key: leave it chunky. You want some potato pieces completely smooth to thicken the broth naturally, while other chunks remain intact for texture. This creates that signature thick, creamy consistency without any flour.
- Stir in the heavy cream and sour cream until they’re fully incorporated—watch how the soup transforms into this rich, velvety dream. Allow the soup to simmer gently on low heat for 15 minutes, stirring occasionally. Right before serving, fold in your reserved crispy bacon so every spoonful has that smoky, savory goodness.
- Ladle the gluten free potato soup without flour into bowls and get creative with toppings! A dollop of sour cream, extra crispy bacon, sharp cheddar cheese, and fresh chives turn this into a restaurant-worthy meal. Serve immediately while it’s piping hot and irresistibly creamy.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Bacon, uncooked and cut into small strips | 6 strips |
| Unsalted butter | 3 tablespoons |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Yukon gold potatoes, peeled and diced (1-inch) | 2½ lbs |
| Chicken stock | 4 cups |
| Dried thyme | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Kosher salt | 1½ teaspoons |
| Black pepper | 1 teaspoon |
| Heavy cream | ⅔ cup |
| Sour cream | ⅔ cup |
| Optional Toppings: | |
| Shredded cheddar cheese | As desired |
| Green onions or fresh chives | As desired |
| Additional sour cream and bacon | As desired |
Instructions
Step 1: Cook the Bacon
Place your bacon pieces in a stock pot over medium heat and let them sizzle until they’re perfectly crisp and golden—about 6-8 minutes. Transfer the crispy bacon to a clean plate and set aside for later. Leave exactly 2 tablespoons of that gorgeous bacon fat in the pot (it’s flavor gold!) and drain off the rest.
Step 2: Sauté the Aromatics
Add the butter to your reserved bacon fat and let it melt into a silky pool. Toss in the chopped onion and cook over medium heat until they soften and turn translucent, about 4-5 minutes—your kitchen will smell incredible. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
Step 3: Build the Soup Base
Add your diced potatoes to the pot along with the chicken broth, salt, pepper, thyme, and smoked paprika. Give everything a good stir to combine all those beautiful flavors. Bring the mixture to a rolling boil, then reduce to a steady simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
Step 4: Create the Creamy Texture
Remove the pot from heat—this is where the magic happens! Use an immersion blender to puree the soup for about 30-45 seconds, but here’s the key: leave it chunky. You want some potato pieces completely smooth to thicken the broth naturally, while other chunks remain intact for texture. This creates that signature thick, creamy consistency without any flour.
Step 5: Finish with Cream and Bacon
Stir in the heavy cream and sour cream until they’re fully incorporated—watch how the soup transforms into this rich, velvety dream. Allow the soup to simmer gently on low heat for 15 minutes, stirring occasionally. Right before serving, fold in your reserved crispy bacon so every spoonful has that smoky, savory goodness.
Step 6: Serve and Top
Ladle the gluten free potato soup without flour into bowls and get creative with toppings! A dollop of sour cream, extra crispy bacon, sharp cheddar cheese, and fresh chives turn this into a restaurant-worthy meal. Serve immediately while it’s piping hot and irresistibly creamy.
Substitutions
Dairy-Free Option: For a gluten free meat free recipes version, you can swap the heavy cream for full-fat coconut milk and replace sour cream with dairy-free sour cream or cashew cream. Skip the butter and use olive oil instead—the bacon fat alone provides tons of flavor!
Bacon Alternatives: If you’re making this as one of your gluten free meat free recipes, simply omit the bacon and use 2 tablespoons of olive oil or vegan butter to start. Add a teaspoon of liquid smoke to the broth for that smoky depth you’d get from bacon.
Potato Choices: Yukon golds are my favorite for their buttery texture, but russet potatoes work beautifully too—they break down even more easily for an extra-thick soup. Red potatoes hold their shape better if you prefer a chunkier texture in your dinners for two gluten free meals.
Stock Options: Chicken stock adds rich flavor, but vegetable broth makes this soup completely vegetarian while keeping it naturally gluten free. Just add an extra pinch of salt to compensate for vegetable broth’s milder taste.
Troubleshooting
Soup Too Thin: Well… if your gluten free potato soup without flour isn’t as thick as you’d like, simply blend it a bit more to break down additional potato chunks. Alternatively, simmer it uncovered for an extra 10 minutes to reduce the liquid—it’ll thicken up beautifully without any flour needed!
Soup Too Thick: Sometimes this soup gets a little too cozy and thick, especially after sitting. Just add more chicken stock or even milk, a quarter cup at a time, until you reach your perfect consistency. It’s super forgiving!
Potatoes Not Tender: If your potatoes are taking forever to soften, make sure they’re cut into uniform 1-inch pieces—larger chunks take longer. Also check that your soup is actually boiling; a gentle simmer won’t cook them fast enough for this quick diner ideas recipes gluten free meal.
Bland Flavor: Taste as you go! If your soup needs more oomph, add extra salt, a splash of apple cider vinegar for brightness, or more smoked paprika for depth. Don’t be shy with the black pepper either—it really makes the flavors pop.
Storage and Meal Prep
Store leftover gluten free potato soup without flour in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it sits, so you’ll want to add a splash of chicken broth or milk when reheating. Warm it gently on the stovetop over medium-low heat, stirring frequently to prevent scorching.
For meal prep enthusiasts, this soup is perfect for making ahead for easy dinners for two gluten free throughout the week. I actually think it tastes better on day two after all the flavors have mingled! You can prep your toppings separately in small containers—crispy bacon, shredded cheese, and chopped chives—so everything stays fresh and crunchy.
This soup freezes well for up to 3 months, though the texture may change slightly with the dairy. Freeze it before adding the cream if possible, then stir in fresh cream when you reheat it for the best texture.
Serving Suggestions
This creamy gluten free potato soup without flour is hearty enough to serve as a complete meal, especially when you load it up with all the toppings. I love pairing it with a simple side salad dressed in tangy vinaigrette to balance the richness.
For a cozy date night or relaxed dinners for two gluten free style, serve this alongside some crusty gluten free bread for dipping. Those fudgy gluten free hot cocoa cookies make an unexpectedly delicious dessert pairing—sweet and savory together is pure comfort food magic!
It’s also perfect for game day gatherings, holiday meals, or whenever you need something warming and satisfying. You know what? I’ve even served this as an appetizer in small cups at parties, and it’s always the first thing to disappear.
Variations
Loaded Baked Potato Style: Double down on those classic baked potato toppings by adding crispy bacon pieces, extra sharp cheddar, and a generous dollop of sour cream to each bowl. Sprinkle with fresh chives and a crack of black pepper for that steakhouse-style presentation everyone loves.
Lighter Version: For a lighter take on this gluten free potato soup without flour, use half-and-half instead of heavy cream and Greek yogurt in place of sour cream. You’ll still get that creamy texture with fewer calories—perfect for your diner ideas recipes gluten free meal rotation.
Veggie-Packed Option: Transform this into one of your favorite gluten free meat free recipes by adding diced carrots and celery when you sauté the onions. Stir in some fresh baby spinach or kale at the end for extra nutrition and color—it wilts right into the hot soup beautifully.
Instant Pot Version: Use the sauté function for steps 1-2, then pressure cook everything (except cream) on high for 8 minutes with natural release. Blend, add cream, and let it hang out on “keep warm” for those busy dinners for two gluten free nights when timing is everything.
Gluten Free Potato Soup without Flour FAQs
What is a substitute for flour in potato soup?
The beauty of this gluten free potato soup without flour is that the potatoes themselves act as the thickener! When you partially blend the cooked potatoes, they release starches that create a naturally thick, creamy texture. No flour, cornstarch, or artificial thickeners needed—just pure potato magic.
What is a gluten-free substitute for flour in soup?
If you’re adapting other soup recipes, cornstarch or arrowroot powder work as excellent gluten free thickeners—use about half the amount you’d use for flour. However, for potato-based soups, simply blending some of the potatoes creates the best texture without any additives, making it perfect for clean diner ideas recipes gluten free cooking.
Can I make soup without flour?
Absolutely! Many soups don’t need flour at all—they rely on other ingredients for body and thickness. Potatoes, beans, lentils, and even pureed vegetables create wonderfully creamy soups naturally. This gluten free potato soup without flour proves you don’t need wheat to make something incredibly satisfying.
How to thicken potato soup without using flour?
The secret is in the blending technique—use an immersion blender to puree about half the soup, leaving the rest chunky. The blended potatoes release starches that thicken the broth naturally. You can also simmer the soup uncovered to reduce liquid, or add a dollop of sour cream which adds body and richness.
What can I use if I don’t have flour?
For thickening soups and sauces in gluten free cooking, reach for cornstarch, arrowroot powder, tapioca starch, or potato starch. But honestly, for recipes like this gluten free potato soup without flour, you don’t need anything—the ingredients do all the work for you!
Best way to reheat potato soup?
Reheat this soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Add extra chicken broth or milk to thin it out since it thickens in the fridge. Man, oh man, avoid microwaving at high power—it can cause the dairy to separate and create an unappetizing texture.
Final Thoughts
This gluten free potato soup without flour has become one of my most-requested recipes, especially during fall and winter months. There’s something so comforting about a bowl of creamy soup that doesn’t require any special ingredients or complicated techniques.
The fact that it’s naturally thick without flour means anyone can enjoy it—whether you’re gluten free by necessity or choice, feeding picky eaters, or just looking for simple diner ideas recipes gluten free that don’t compromise on flavor. It’s proof that sometimes the best recipes are the simplest ones.
I love making a big batch on Sunday for easy dinners for two gluten free throughout the week. It reheats beautifully, tastes even better the next day, and feels like a warm hug after a long day. The versatility is amazing too—add more veggies to make it healthier, keep it meaty with extra bacon, or go completely vegetarian for your gluten free meat free recipes collection.
If you loved this cozy soup, you’ll definitely want to try our silky dairy-free pumpkin pie for a comforting dessert that’s just as satisfying. Both recipes prove that gluten free cooking doesn’t mean sacrificing flavor or texture!
What’s your favorite way to top potato soup? Do you go all-in with the bacon and cheese, or keep it lighter? I’d love to hear how you make this recipe your own!
