Creamy Baked Potato and Bacon Soup | Gluten Free
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.
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 pound bacon
- 1/2 medium onion
- 3 cloves garlic
- 1 cup broccoli chopped into small, bite-sized pieces
- 1/2 cup carrots shredded
- 1/2 cup cottage cheese
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 cups chicken broth
- Salt and black pepper
- Avocado oil or Olive Oil
Instructions
- Roast the potatoes. Preheat oven to 425°F. Cut potatoes in half, toss with avocado oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 20–30 minutes, until tender and golden brown.
- Cook the bacon and onion. In a large pot, cook bacon over medium heat until browned. Add onion and cook 4–5 minutes, until translucent.
- Add the vegetables. Stir in broccoli and carrots and cook for 3–4 minutes. Add garlic and cook for 1 minute.
- Blend the cottage cheese. Use an immersion blender to blend the cottage cheese until smooth and creamy.
- Make the soup. Add cottage cheese, sour cream, and chicken broth to the pot. Stir and bring to a gentle simmer.
- Add cheese and potatoes. Stir in cheddar until melted, then add the roasted potatoes. Lightly mash some potatoes for a thicker texture, if desired.
- Season and serve. Season with salt and pepper to taste. Ladle into bowls and top with cheddar, bacon, green onions, and sour cream.