Name: Loaded Baked Potato Soup {Gluten-free}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup butter (1 stick), divided; 2 Tbsp. minced garlic (about 3 cloves); 9 cups cubed potatoes (~1/2" cubes), preferably butter gold or Yukon gold (peeled or unpeeled); 6 cups gluten-free chicken broth (recommend Pacific); 2 tsp. dried parsley; 1/4 cup cornstarch; 3 cups milk; 5 cups cubed or shredded cheddar cheese (sharp cheddar is preferred); 3/4 cup sour cream; 2 Tbsp. garlic salt; 1 tsp. pepper; 2 lbs. bacon; Additional shredded cheese for topping, if desired; Sliced green onions for topping, if desired

Nothing beats a bowl of creamy gluten-free soup on a cold winter day! This gluten-free Cheesy Baked Potato Soup brings all the flavors of a twice baked potato in a creamy soup that the whole family loves!

My family loves soups with potatoes. It’s one of the few meals that everyone in my family will devour, with seconds, without a single person complaining. My boys especially love the gluten-free Cheeseburger Soup recipe and the gluten-free ham cheddar chowder recipe that we make often. I wanted to make another gluten-free potato soup recipe that would be a hit with the kids.

Thinking about how much my family loves my gluten-free twice baked potatoes, I decided to make a gluten-free potato soup that was similar. I wanted it to have lots of potatoes, lots of cheese, sour cream, and bacon for sure, for a hearty, filling meal.

Pinterest is full of loaded baked potato soup recipes, but instead of following a different recipe, I decided to adapt my cheeseburger soup recipe. I’ve been making that one for years and the whole family loves it. I figured with a few changes, I could mimic the flavors of twice baked potatoes.

It was a total success! This one was a definite hit with the family and one that I’ve now made many times for my family. We enjoy this gluten-free baked potato soup with my gluten-free pull-apart dinner rolls or gluten-free sweet cornbread.

Are potatoes gluten-free?

Many people wonder if there is gluten in potatoes and the answer is NO! Gluten is in the grains wheat, barley, and rye. Potatoes are a starchy vegetable. Potatoes do not have gluten!

Notes on ingredients for Baked Potato Soup:

Potatoes: my first choice for soups is always butter gold or yellow gold potatoes. If you can’t find those, go ahead and use Russets.
Chicken broth: I always stick to broth that is clearly labeled gluten-free. Pacific organic chicken broth is my go-to brand. I can find it at my local Winco and Kroger stores, but it can also be bought in bulk on Amazon.
Bacon: Feel free to use your favorite bacon. I personally opt for varieties that are clearly labeled as nitrate/nitrite free since those are triggers for me.
Seasonings: I give measurements for garlic salt and pepper but if you’d like to add more or less, feel free to adjust.

My kids thought it was fun that I included bowls of cheese, bacon, and green onions, so they could customize their toppings on this potato soup – adding as much bacon or cheese as they’d like.

If you love onions, you could also mix in chopped sweet onions into the soup when you add the potatoes.

You can also add some broccoli florets to this soup if you’d like to sneak another vegetable in there!

Looking for more soup recipes? I highly recommend the soups I mentioned above as well as my 30 minute gluten-free chicken tortilla soup recipe.

If you like broccoli, you’ve got to try this Broccoli Cheese Soup recipe too! And if you have turkey, try this gluten-free creamy turkey chowder from my friend Jeanine.

Next time your family is needing something warm and comforting, I hope you’ll make this gluten-free soup for them!

Gluten-free Potato Soup Recipe:

Yield: 12 servings

Loaded Baked Potato Soup {Gluten-free}

This gluten-free Cheesy Baked Potato Soup brings all the flavors of a twice baked potato in a creamy soup that the whole family loves!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1/2 cup butter (1 stick), divided
2 Tbsp. minced garlic (about 3 cloves)
9 cups cubed potatoes (~1/2" cubes), preferably butter gold or Yukon gold (peeled or unpeeled)
6 cups gluten-free chicken broth (recommend Pacific)
2 tsp. dried parsley
1/4 cup cornstarch
3 cups milk
5 cups cubed or shredded cheddar cheese (sharp cheddar is preferred)
3/4 cup sour cream
2 Tbsp. garlic salt
1 tsp. pepper
2 lbs. bacon
Additional shredded cheese for topping, if desired
Sliced green onions for topping, if desired

Instructions

Mince the garlic.
In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the garlic and cook 1 minute or until garlic is fragrant.
Add the broth, potatoes, and parsley.
Bring to a boil, stir, then turn to low heat, cover pot with lid, and let simmer until the potatoes are tender, about 12 minutes.
In a smaller pot, melt the remaining butter, then whisk in the cornstarch. Add the milk, whisking until smooth. Continue whisking as you bring to a boil and continue boiling until starts to thicken, about 5-6 minutes, then remove from heat. (It will really increase in volume as it thickens - you'll definitely be able to tell!)
Gradually add the milk mixture into the stockpot once the potatoes are tender. Stirring constantly, bring to a boil and let boil for about 5 minutes to thicken the soup a bit. Reduce heat to simmer and stir in cheese cubes.
When cheese is melted, add sour cream, garlic salt, and pepper. Stir until all is warmed through to desired temperature. Taste to see if you would prefer additional garlic salt or pepper.
While soup is warming through, cook bacon in a skillet. Pat dry and crumble. Serve in a bowl so everyone can add their desired amount to their soup.
Serve with additional shredded cheese and green onions for everyone to add as desired.
Leftovers can be refrigerate or frozen. To enjoy leftovers, you'll want to add a bit of milk when reheating. You can reheat in the microwave or on stove top.

Notes

I haven't paid attention to how many servings this makes (I keep forgetting) but I know at least 12 because my family of 4 easily has this 3 times every time I make it.

Recommended Products

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Pin this baked potato soup recipe to your gluten-free Pinterest board! Find even more gluten-free soup recipes on my Soups & Stews Pinterest board.

old photo below, aren’t the new ones so much better?!

I hope you and your family enjoy this gluten-free potato soup as much as my family does!

Busy Mom's Gluten-free Slow Cooker Chicken Noodle Soup

Ham and Potato Chowder {Gluten-free}

Gluten-free Cheeseburger Soup

Comments

Shirley @ gfe & All Gluten-Free Desserts says

February 25, 2015 at 5:58 pm

The only thing better than baked potato soup is cheesy baked potato soup! One of my favorites, Michelle, and your version looks great. 🙂

Shirley

- Mary Ann says
  
  October 20, 2018 at 6:25 pm
  
  Calorie Count, please……
  
Margaret says

February 27, 2015 at 1:09 pm

LOVE THIS SOUP!
There is no way this couldn’t be served to everyone – one doesn’t even have to say GF.
My husband went crazy for this soup. it was even better the next day!
Best of all, it was something we both could enjoy. Not what we call in our home a celiac meal and his meal. He had 3 bowls. He told me I could make this one again.

It was thick and delicious and best of all it really does taste like a cheesy baked potato.
While it is very good without the bacon – go for it – it’s worth it. the fresh bacon on top was the kicker!!

This will be in my repertoire from now on, trust me!

- Michelle Palin ~ My Gluten-free Kitchen says
  
  March 7, 2015 at 12:34 pm
  
  Margaret,
  Thanks so much for your comment/review! I’m so glad that you and your husband loved this! So glad to help you add a new recipe to your repertoire!
  
Heather @ Sugar Dish Me says

March 13, 2015 at 6:43 am

This soup looks like a homemade comfort food dream!!

Ashley says

December 14, 2015 at 6:48 pm

Tonight I was looking for a flavorful, satisfying potato soup that was both vegetarian (for my husband) and gluten-free (for me). Since the bacon was served on the side, this soup was perfect! It was sooo yummy…we are both looking forward to eating the leftovers for lunch tomorrow!

amy says

January 14, 2016 at 10:15 am

How many servings is this?

- Lucy Anne Wontrop says
  
  January 20, 2016 at 7:47 am
  
  I made it last night and three of us had seconds, plus lunch today (at least 3 more servings). So 9-10? It was fantastic.
  
Rashell says

December 22, 2016 at 10:30 am

My family loves this soup! It makes so much that it’s great for sharing with a neighbor too. It is the #1 requested soup in our house. Thank you:)

Ninfa DePal!a says

January 19, 2017 at 6:31 pm

I just made your soup and it was delish to say the least!!! We added mini broccoli florets because my daughter was craving it. It has made it into our favorite soups category of recipes. Thank you for sharing this great and easy recipe!!!

Liz Henkelman says

January 27, 2018 at 4:15 pm

This soup was awesome! Will make again and again! I added ham to the recipe and used shredded velveeta for the cheese. Picky kids loved it too!!

Sammy says

November 12, 2018 at 10:04 am

Hi,
I’m looking for a GF soup to make & take in a crock-pot for a get together. Do you think this soup would be okay if I make it in a stock pot & transfer it to a crock-pot when it’s done? Does the soup do okay on low heat for a long time on the stove?
Thanks!

Jill Guthrie says

January 2, 2019 at 2:56 pm

I have made this soup 3 times in the past month and it’s been a hit every time! I am celiac but my gluten eating family loves it and cannot tell any difference. Thank you for sharing this wonderful recipe!

Pattie Donnelly says

June 27, 2019 at 9:41 am

I was looking for a gluten-free recipe to make as a gift for a friend who has terminal cancer, when I found this soup. She and her husband returned the empty container the next week and raved about the soup! She asked for the recipe… I was so happy they enjoyed it. Her sister was visiting from Scotland and she asked for recipe as well. I am not gluten-free so it is tough for me to find easy recipes for gifts for them.

Wynter Levi says

January 28, 2020 at 9:35 pm

Hi, I would like to substitute the milk for heavy cream. Would it be the same amount or less for heavy cream? Thanks! 🙂

- Michelle Palin ~ My Gluten-free Kitchen says
  
  January 31, 2020 at 9:04 pm
  
  You can definitely sub cream in as a straight substitute for the milk if you want – it’ll make your soup rich and flavorful – though not healthier! 🙂

Gluten-free Cheesy Baked Potato Soup