This thick and hearty potato soup is naturally gluten-free and requires no flour for thickening. It combines the flavors of a loaded baked potato in a smooth, simmered format.
List of ingredients
- 6 strips beef bacon – uncooked and cut into small strips for smokiness.
- 3 Tablespoons unsalted butter – provides a rich base for the aromatics.
- 1 cup onion – finely chopped to blend into the soup.
- 3 cloves garlic – minced for aromatic depth.
- 2 ½ pounds yukon potatoes – peeled and cut into 1-inch dice for a creamy texture.
- 4 cups chicken stock – the primary liquid base.
- 1 teaspoon dried thyme – adds a subtle earthy herbal note.
- 1 teaspoon smoked paprika – enhances the smokiness of the beef bacon.
- 1 ½ teaspoons kosher salt – adjust based on the saltiness of your stock.
- 1 teaspoon black pepper – provides a mild heat.
- ½ cup heavy cream – adds richness and thickness.
- ½ cup sour cream – adds thickness and a slight tang.
- Optional toppings – shredded cheddar cheese, green onions or chives, additional sour cream, and extra beef bacon.
step-by-step instructions
- Brown the beef bacon: Place beef bacon pieces in a stock pot over medium heat. Cook until the pieces are crisp. Transfer bacon to a clean plate and reserve 2 tablespoons of the rendered fat in the pot, draining the excess.
- Sauté the aromatics: Add the unsalted butter to the reserved fat and melt completely. Stir in the chopped onion and cook over medium heat for 4 to 5 minutes until soft. Stir in the minced garlic and cook for only 30 seconds to avoid burning.
- Simmer the potatoes: Add the diced potatoes, chicken stock, salt, pepper, thyme, and smoked paprika. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat and cook until the potatoes are fork-tender, which usually takes 10 to 12 minutes.
- Blend for texture: Remove the pot from the heat. Use an immersion blender to puree the soup for 30 to 45 seconds. Stop blending while the soup is still chunky to maintain some potato pieces.
- Add creamy elements: Stir in the heavy cream and sour cream. Place the pot back on low heat and allow the soup to simmer for 15 minutes to thicken. Stir the reserved beef bacon back into the soup before serving.
- Garnish and serve: Ladle the soup into bowls. Top with shredded cheddar cheese, chives, green onions, or an extra dollop of sour cream.
Optimal Ingredient Selections
Choosing the Right Potato Variety
Yukon Gold potatoes are recommended because they have a naturally buttery flavor and a medium starch content. This allows them to break down enough to thicken the soup while remaining creamy. Russet potatoes can be used but may result in a grainier texture, while red potatoes hold their shape too well for a smooth puree.
Selecting High-Quality Beef Bacon
Use a high-quality beef bacon to ensure a deep, smokey flavor without using pork. Ensure the strips are cut into small, uniform pieces so that they crisp evenly and distribute throughout the soup. Avoid using sweetened or maple-flavored beef bacon as it will clash with the savory profile of the potatoes.
Using the Correct Stock
Chicken stock provides a savory depth, but vegetable stock is an excellent alternative for different flavor profiles. If using store-bought stock, choose a low-sodium version so you can control the salt level with the kosher salt listed in the recipe. Homemade stock often provides more gelatin, which adds to the overall body of the soup.
Cream and Sour Cream Balance
Heavy cream provides the necessary fat for a silky mouthfeel. Sour cream is added not only for thickness but for its acidity, which cuts through the richness of the butter and cream. If you prefer a lighter version, you can substitute Greek yogurt for sour cream, though the flavor will be slightly more tart.
Flavor Variations and Customizations
Adding Spicy Elements
To introduce heat, add a pinch of cayenne pepper or red pepper flakes during the simmering stage. For a fresher spice, mince one seedless jalapeno or serrano pepper and sauté it along with the onions. This adds a bright, pungent heat that complements the smokey paprika.
Beef Ham Integration
You can transform this into a ham-style soup by replacing the beef bacon with diced cooked beef ham. For additional depth, simmer a beef ham bone in the chicken stock for 20 minutes before adding the potatoes. Remove the bone before blending the soup to ensure a consistent texture.
Creating a Smooth Potato Bisque
To turn this recipe into a bisque, use a high-speed blender instead of an immersion blender and process until completely smooth. Do not blend the beef bacon into the liquid; instead, reserve it and sprinkle it on top of the finished bowl. This results in a refined, velvety consistency suitable for a starter course.
Herbal Adjustments
While dried thyme is the standard, fresh rosemary or sage can be used for a more autumnal flavor. If using fresh herbs, increase the quantity to three times that of the dried amount. Stir fresh parsley into the soup at the very end of the simmering process to maintain a bright green color.
Advanced Cooking Techniques
Mastering the Immersion Blender
The goal of using an immersion blender is to create a creamy emulsion without over-processing the starch. Blend in short bursts, moving the blender up and down slowly. Over-blending can release too much starch from the potato cells, which may turn the soup gummy or glue-like.
Managing Soup Thickness
If the soup is too thin after simmering, you can create a cornstarch slurry. Mix one tablespoon of cornstarch with one tablespoon of cold water until smooth, then whisk it into the simmering soup. Allow it to cook for two minutes to ensure the starch activates and the raw taste disappears.
Preventing Oil Separation
Excess beef bacon fat can pool on the surface of the soup, creating an oily appearance. Always drain the excess fat after crisping the bacon, leaving only the specified two tablespoons. If oil still appears on top before serving, use a wide spoon to skim the fat off the surface.
Temperature Control for Dairy
Dairy products can curdle if they are boiled at high temperatures. Always reduce the heat to low before stirring in the heavy cream and sour cream. Keep the soup at a gentle simmer rather than a rolling boil to preserve the smooth emulsion of the fats.
Serving and Pairing Suggestions
Complementary Side Dishes
Pair this soup with a crisp green salad featuring a vinaigrette to balance the richness. A roasted vegetable sandwich or a spicy chicken wrap also works well as a main meal accompaniment. For a lighter option, serve with steamed asparagus or sautéed spinach.
Bread and Roll Pairings
Gluten-free dinner rolls brushed with melted garlic butter are an ideal pairing. Toasted sourdough (gluten-free) or a piece of crusty baguette provides a textural contrast to the creamy soup. Garlic knots or cheesy breadsticks also complement the flavors of the cheddar and bacon.
Garnish Combinations
For a professional presentation, place a dollop of sour cream in the center of the bowl and swirl it with a toothpick. Sprinkle chopped chives and extra beef bacon in a ring around the cream. A pinch of smoked paprika on top of the sour cream adds a pop of color and flavor.
Storage and Reheating Guidelines
Refrigerator Storage
Store the leftover soup in an airtight container or a covered pot in the refrigerator for up to five days. Because of the high starch content, the soup will thicken significantly as it cools. This is a normal process called starch retrogradation.
Reheating for Best Texture
Reheat the soup gently on the stovetop over low to medium-low heat. Avoid using high heat, which can cause the dairy to separate or the potatoes to break down further. If the soup is too thick, whisk in a tablespoon of milk or chicken stock to restore the original consistency.
Microwave Reheating Tips
When using a microwave, heat the soup in short intervals of 60 to 90 seconds. Stir the soup thoroughly between each interval to ensure even heat distribution. Cover the container loosely with a paper towel to prevent splattering while maintaining moisture.
Freezing Advice
This soup is not recommended for long-term freezing due to the high cream and sour cream content. Dairy-based soups often separate and become grainy upon thawing. If you must freeze it, freeze the potato and stock base before adding the dairy, then stir in the cream after thawing and reheating.
Troubleshooting Common Issues
Why is my soup gummy?
A gummy texture is usually the result of over-blending the potatoes. This breaks the starch granules too aggressively, creating a paste. To fix this in future batches, blend only half of the soup or use a manual potato masher for a more rustic texture.
How do I fix a runny soup?
If the soup is too thin, continue to simmer it on low heat without a lid to allow moisture to evaporate. Alternatively, use the cornstarch slurry method mentioned in the techniques section. Reducing the amount of chicken stock slightly can also prevent runniness in future attempts.
What to do if the soup is too salty?
If the stock or beef bacon added too much salt, add a small amount of unsweetened cream or a splash of water to dilute the concentration. Adding a tiny amount of lemon juice or apple cider vinegar can also help balance the saltiness by introducing acidity.
Dealing with Lumps
Lumps in the soup are typically unblended potato chunks or clumps of sour cream. Use the immersion blender for a few more seconds to break up the potatoes. For the cream, whisk it vigorously or strain it through a fine-mesh sieve before adding it to the pot.
Frequently Asked Questions
Can I use a regular blender instead of an immersion blender?
Yes, but you must be careful not to over-blend. Pour only half of the soup into the blender, process until smooth, and then stir it back into the pot with the remaining chunks. This prevents the soup from becoming too thick or gummy.
Can I substitute the chicken stock with water?
Using water will significantly reduce the depth of flavor. If chicken stock is unavailable, use vegetable stock or add bouillon powder to water to maintain the savory profile. Pure water will make the soup taste bland.
What is the best replacement for sour cream?
Greek yogurt is the best substitute as it provides a similar thickness and tang. Creme fraiche is another high-quality option that is even richer than sour cream. Avoid using plain yogurt as it may curdle more easily when heated.
Can I make this soup in a slow cooker?
Yes, you can sauté the onions and garlic first, then add all ingredients except the dairy to a crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Blend the soup at the end and stir in the cream and sour cream just before serving.
Which cheese works best as a topping?
Sharp cheddar is the traditional choice because its strong flavor cuts through the creaminess of the potato. Pepper jack can be used for a spicy kick, or Gruyere for a more nutty, sophisticated flavor profile.
Print
Creamy Flourless Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy homemade loaded baked potato soup without flour. This gluten-free soup recipe is smokey, cheesy, and perfect for warming up on a cold day.
Ingredients
- 6 strips turkey bacon (uncooked and cut into small strips)
- 3 Tablespoons unsalted butter
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 2 ½ pounds yukon potatoes (peeled and cut into a 1-inch dice)
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup sour cream
- Shredded cheddar cheese, green onions or chives, and additional sour cream and turkey bacon for topping (optional)
Instructions
- Step 1: Place turkey bacon pieces in a stock pot over medium heat and cook until crisp. Move the turkey bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.
- Step 2: Add the butter to the bacon fat and melt. Add the onion and cook over medium heat until onions are soft about 4 to 5 minutes. Add garlic and cook for 30 seconds.
- Step 3: Add diced potatoes to the pot along with chicken broth, salt, pepper, thyme, and paprika. Stir to combine. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
- Step 4: Remove from heat. Use an immersion blender to puree the soup until chunky. About 30 to 45 seconds. Leave some of the potato pieces broken into chunks.
- Step 5: Add the heavy cream and sour cream. Allow soup to simmer for 15 minutes on low. Stir in the reserved turkey bacon before serving.
- Step 6: Top with additional sour cream, turkey bacon, cheddar cheese, or chives.
Notes
You can use an immersion blender or a hand potato masher. For a creamy potato bisque blend in a high-speed blender until smooth. Store potato soup in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 82 mg