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When I was a senior in high school my sweet momma took me to get my senior photos done in west Tulsa. It was late fall and we took the pictures outside, so when we were finished the sun had set and it was that perfect autumn chill and we were ready for a warm and cozy dinner. Panera’s bread bowl was calling our name (this was before my Celiac disease diagnosis). She ordered the broccoli cheddar, and I ordered the baked potato, and we sat and chatted for awhile, and it’s one of those memories with my mom that lives rent free in my mind. The lingering conversation about college and senior year and which photos might be our favorites.

Last winter I wanted to recreate that creamy baked potato soup recipe. One that was gluten-free, had a little more protein and one that brought back that sweet dinner memory with my mom. This recipe meets all those expectations and more. This gluten-free potato soup recipe is creamy, full of flavor and hearty so it fills hungry bellies and keeps you toasty warm on chilly night. Serve with gluten-free sourdough and your heart will go pitter-patter and a recipe your whole family will love.

Why You Will Love This Recipe:

Naturally gluten-free – Made with simple, basic ingredients and no flour, this soup is a delicious option for those following a gluten-free lifestyle.
Creamy without heavy cream – Blended cottage cheese and sour cream create a rich, velvety texture without needing large amounts of cream.
Loaded with flavor – Crispy bacon, roasted potatoes, garlic, onion, and cheddar cheese make every bite taste like a loaded baked potato. Delicious soup, perfect for soup season.
Extra protein – Cottage cheese adds protein while blending smoothly into the soup, making this a healthy baked potato soup option.
Perfect for meal prep – The soup reheats beautifully, making it great for lunches and leftovers.
Family-friendly – A comforting recipe that both kids and adults will enjoy.
Easy to customize – Add your favorite toppings or mix-ins to make it your own.

Ingredients:

3 pounds Yukon Gold potatoes – Yukon Gold potatoes are perfect for this soup because they have a naturally buttery flavor and creamy texture. Wash and scrub the potatoes well, then peel them if desired. I leave the potato skins on! Cut into evenly sized chunks so they cook at the same rate. You could substitute russet potatoes.
1 pound bacon – Use your favorite gluten-free bacon, chopped into small pieces. The bacon adds a smoky, savory flavor to the soup and provides delicious crispy pieces for topping.
1/2 medium onion – Finely chop the onion for a mild savory flavor that blends beautifully into the creamy soup. Yellow or white onion both work well.
3 cloves garlic – Fresh garlic, finely minced, adds a warm, savory depth of flavor. For a milder garlic flavor, you can reduce the amount slightly.
1 cup broccoli, chopped into small, bite-sized pieces
1/2 cup carrots, shredded
1/2 cup cottage cheese – Cottage cheese adds extra creaminess and a subtle tang while also helping create a rich, smooth texture. For the creamiest soup, use full-fat cottage cheese and blend it until smooth before adding.
1/2 cup sour cream – Sour cream adds a classic baked-potato flavor and a pleasant tanginess that balances the richness of the bacon and cheese. Full-fat sour cream will give the soup the creamiest texture. You could substitute greek yogurt but it will make the soup slightly less thick.
1/2 cup shredded cheddar cheese – Use freshly shredded sharp cheddar cheese or mild cheddar cheese for the best flavor and melting texture. Cheddar gives the soup its classic cheesy baked-potato flavor.
4 cups chicken broth – Use a certified gluten-free chicken broth or stock. The broth provides the savory base for the soup and helps thin the potatoes into a creamy, spoonable consistency.
Salt and black pepper, to taste – Season gradually, especially after adding the bacon, broth, sour cream, and cheddar, since these ingredients can already contain salt. Freshly ground black pepper adds a little extra warmth. You could substitute vegetable broth.
Avocado oil or Olive Oil, as needed – Use a small amount of avocado oil for sautéing the onion and garlic. Its mild flavor allows the potatoes, bacon, cheese, and other ingredients to shine.

A close-up view of a bowl filled with vegetable soup featuring broccoli, carrots, and potatoes, topped with shredded cheese and a poached egg.

Instructions:

Roast the potatoes. Preheat the oven to 425°F. Wash and scrub the Yukon Gold potatoes thoroughly, then cut them in half. Place the potatoes on a large baking sheet and drizzle with avocado oil. Season generously with salt and pepper, then toss to evenly coat. Arrange the potatoes cut-side down on the baking sheet. Roast for 20–30 minutes, or until the potatoes are tender and the bottoms are beautifully golden brown. Remove from the oven and allow them to cool slightly before handling.
Cook the bacon and onion. While the potatoes are roasting, place the chopped bacon in a large soup pot or Dutch oven over medium heat. Cook until the bacon is browned and beginning to crisp. Add the chopped onion and continue cooking until the onion becomes soft and translucent, about 4–5 minutes. If there is an excessive amount of bacon grease, carefully drain some, leaving enough in the pot to flavor the soup. (I typically leave the bacon fat and continue to cook in it)
Add the vegetables. Stir in the chopped broccoli and shredded carrots. Cook for approximately 3–4 minutes, stirring occasionally. The broccoli should begin to soften while the carrots become tender. Add the minced garlic and cook for another 1 minute, until fragrant.
Add the garlic. Stir the minced garlic into the bacon and onion mixture. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant. Be careful not to let the garlic burn, as this can make the soup taste bitter.
Blend the cottage cheese. While the bacon mixture cooks, add the cottage cheese to a bowl or blender cup. Using an immersion blender, blend the cottage cheese until it is smooth and creamy. This step helps eliminate the curds and creates a smoother, richer texture in the finished soup.
Build the soup. Add the blended cottage cheese, sour cream, and chicken broth to the pot with the bacon, onion, and garlic. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat, allowing the flavors to come together without bringing the soup to a rapid boil.
Add the cheese and potatoes. Stir in the shredded cheddar cheese until it is melted and incorporated into the soup. Add the roasted potatoes, gently stirring to combine. For a thicker soup, you can lightly mash some of the potatoes against the side of the pot with a spoon or potato masher while leaving some larger pieces intact for texture.
Season and finish. Taste the soup and add additional salt and pepper as needed. Allow the soup to warm through for a few minutes, making sure it is hot and creamy. Avoid boiling the soup after adding the sour cream and cheese to help maintain a smooth texture.
Serve and garnish. Ladle the soup into bowls and top with your favorite baked-potato toppings. Add extra shredded cheddar cheese, crispy bacon, sliced green onions, and a dollop of sour cream. Serve warm and enjoy! Store any extras in an airtight container.

Tips and Tricks:

Roast the potatoes cut-side down. This creates caramelized, golden edges that add extra flavor to the soup.
Blend the cottage cheese completely smooth. This ensures a creamy texture without visible curds.
Shred your own cheese. Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Mash some of the potatoes. For a thicker soup, lightly mash a portion of the roasted potatoes before serving.
Do not boil after adding dairy. Keep the heat low once the sour cream and cheese are added to maintain a smooth texture.
Adjust the consistency. Add additional chicken broth if you prefer a thinner soup.
Save some bacon for topping. Reserving crispy bacon pieces adds texture and extra flavor to each bowl.
Make it ahead. The flavors deepen after sitting, making leftovers even more delicious the next day.

Summary:

This Gluten-Free Baked Potato Soup is everything you love about a loaded baked potato in a warm, comforting bowl. Roasted Yukon Gold potatoes create a rich, buttery base, while crispy bacon, cheddar cheese, sour cream, and creamy cottage cheese add layers of savory flavor. The cottage cheese blends seamlessly into the broth, creating a velvety texture while adding extra protein. Finished with classic toppings like green onions, bacon, and extra cheddar, this cozy soup is perfect for chilly evenings, family dinners, or meal prep throughout the week.

Check out the recipe card below to make this creamy gluten-free potato soup on a chilly day this cozy season!