Gluten Free Baked Potato Soup Recipe

November 2, 2013Allison Murray
Gluten Free Baked Potato Soup Recipe

This gluten free baked potato soup is amazing and takes only 30 minutes start to finish!

This past week it got COLD in Oklahoma. High of 38° type of cold. And some of you are out there saying “that ain’t cold!” but considering that the day before was in the 70’s and so lovely that the windows were open until I went to bed, well, 38° feels like your face is going to crack.

And on that day I decided that it was the perfect time for two things… First there was that smell that happens when the heater comes on for the first time. You know that weird smell that is burning off all the stuff that apparently settled during the warmer weather? I LOVE that smell and I love the feel of the heat when it first kicks on. The second, was it was time to make some soup.

Now I know you can technically make soup in warm weather but I don’t and won’t. Hot weather is the time for several cold salads a week and cold weather is the time for a hot bowl of soup every few days. Luckily I had prepared my cabinet with everything I’d need to knock this recipe out on the first perfectly cold day. Because, after all, this is my favorite soup recipe… the perfect soup for my perfectly cold day.

This gluten free baked potato soup is amazing and takes only 30 minutes start to finish!

Gluten Free Baked Potato Soup

This baked potato soup is a very modified version of this recipe from Southern Living. It’s warm, it’s rich and it’s comforting. Plus you can make from start to table about 30 minutes and serves about 6. Top with shredded cheddar cheese, bacon bits and sliced green onions to up that baked potato flavor!

  • 1 stick of butter
  • 1/2 cup diced yellow onion (I use a mini food processor to make the prep time shorter)
  • 1 tablespoon minced garlic
  • 3 cups of water
  • 1 Herb Ox brand chicken bouillon packet (it’s gluten free!)
  • 2 cups of milk
  • 4 ounces of cream cheese, cut into cubes, room temperature
  • 24 ounce package of frozen steam and mash potatoes
  • 2 tablespoons of corn starch
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper


  1. Steam potatoes according to package directions and set aside.
  2. Melt butter in a large soup pot. Add in onions and garlic and cook until onions become translucent.
  3. Add water and chicken bouillon and cook over high heat until the mixture boils.
  4. Add milk and cream cheese. Stir mixture continuously until all of the cream cheese melts.
  5. Add potatoes to the pot then pour your cornstarch into just enough water for all to dissolve.
  6. Cook several minutes continuously stirring until the soup is thick enough to serve.
  7. Top as desired. 

Comments (7)

  • Sasha

    November 20, 2013 at 2:43 PM

    Yummm! This looks phenomenal!

    1. Allison

      November 20, 2013 at 4:16 PM

      Thanks, Sasha! It’s great on a cold evening :)

  • Liz Queenlila

    November 21, 2013 at 10:02 AM

    Potato soup? now that’s something I’ll have to try! sounds delicious :)

    1. Allison

      November 22, 2013 at 11:41 AM

      You’ll just love it, I know. It’s so good and homey and let me know what you think if you do try it, Liz :)

  • Midsommarflicka

    November 21, 2013 at 3:12 PM

    This sounds so delicious!

    Gonna have to check if I can figure out each of the ingredients and if they’re available here (or at least a substitute!)

    Love, Midsommarflicka

    1. Allison

      November 22, 2013 at 11:42 AM

      Oh, I hope you can find them. I seriously LOVE this soup and I think you will, too, Mid!

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post