So, a few weeks ago, some friends of ours had twins. The most beautiful children you will ever see, except for mine, of course. Now, they already had two kids, so it is a super lot for them to deal with. Awesome-ness! But a lot.
Being the amazing friends that we are, a group of us started a meal train for them and supplied them with dinners a few nights a week when they didn’t have family in for help. The first meal that was taken by amazing friend number one was a potato soup. I stopped by the next day to help out and took one look at that potato soup and said, “I have got to make that!”
It looked so yummy. Hearty and delicious!
Now, I know the version I saw had lots of gluten and dairy in it, so the wheels in my head got to turning on how to make this potato soup allergy friendly. For me, at least.
When I got home, I started googling potato soup, potato chowder, etc. I got so many recipes that weren’t much more than butter, flour, milk and cream. Ummmm, yeah. That ain’t gonna work for me.
Plus, I wanted more in it than just that. Where’s some veggies? For color and flavor? Huh?
Then I stumbled across this Perfect Potato Soup from The Pioneer Woman. Now, here was something closer to what I was looking for. More veggies. Still flour and dairy. But more veggies.
(On a side note, many of my offline friends love Ree, The Pioneer Woman. So, I have bragging rights of having seen her at a blogging conference once, back in 2010. I was way too starstruck to talk to her, but we were in the same room. Many times. Yeah, I celebritize food bloggers. I’m one of those.)
So, I set about to make Ree’s potato soup allergy friendly and more of my own. I loved the celery and carrots addition, but I also added red peppers because, well… peppers are awesome. I am just starting to appreciate the flavor they can bring to a dish.
I also don’t blend as much of mine up as she does because I like the chunks.
Oh, Ree says to do your best not to eat the bacon chunks while waiting for the rest of the soup to cook. Yeah, good luck with that. Luckily I made extra because I didn’t have the will power.
(Another side note. I am a horrible mom because I told LM he couldn’t have any of the bacon until it was in the potato soup. Then I proceeded to shove some in MY face. Bad mom! Bad mom!)
If you are looking for a wonderful tasting, hearty fall and/or winter soup, this potato soup is for you. It really is pretty easy to make once you do the chopping. And you can use your blender to blend up ⅓ or use an immersion blender, if you have one. (I don’t have one.) And blend to your desired consistency.
So, be off and rock this potato soup. It makes a lot, so you can freeze some or eat it for a few nights. You might choose the eat-it-for-a-few-nights option because it is so yummy. I seriously, had a hard time not eating it while I took the pictures. The smell was so amazing!
Go! Go make it! Now!
More Dinner Recipes
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Potato Soup Recipe – Potato Bacon Corn Chowder (Gluten Free, Dairy Free)
- Total Time: 35 mins
- Yield: 12 servings 1x
- 12 oz. Bacon (chopped)
- 1 medium Onion (chopped)
- 4 cloves Garlic (chopped)
- 4 stalks Celery (chopped)
- 4 medium Carrots (chopped)
- 1 medium Red Pepper (chopped)
- 3 lbs. Gold Potatoes (chopped)
- 8 cups Chicken Broth
- 1 tbs Cornstarch
- 1 – 14 oz. can Coconut Milk
- 1/2 lb Frozen Corn
- 2 tbs Parsley (chopped)
- Salt (to taste)
- Pepper (to taste)
- Cut up bacon and cook in soup pot on the stove on medium until crisp.
- Remove bacon to paper towels to drain.
- Remove most of the fat. Leave about ¼ cup.
- Add onions, garlic, carrots, celery and red pepper. Saute until onions translucent.
- Add potatoes and chicken broth. Bring to a boil.
- Cook until potatoes soft and stickable with a fork. Approx. 15 minutes.
- Remove ⅓ – ½ of the soup and blend.
- Add back to soup.
- Mix cornstarch and 1/3 of the coconut milk. Add to soup.
- Add rest of coconut milk, corn, bacon, parsley, salt and pepper.
- Heat until thoroughly warm. Serve.
- Prep Time: 15 mins
- Cook Time: 20 mins
Bacon makes everything better (;
Looks delicious Tia!
I have to agree with you there, Tessa. Bacon does make everything better. 😉 And thank you.
This chowder looks divine, Tia, and your photos are phenomenal! I only wish I could grab a bowl through the screen! No kidding. Thanks for sharing on Gluten-Free Wednesday!
Thanks, Shirley! I kinda went nuts adding stuff to this soup, but it was so worth it in the end. I impressed myself on it. 😉 Now, I have to figure it out without onions so my mom can have it at Thanksgiving.
Thank you for the compliment on my photos. I have been working really hard on them. It means a lot.
Made this soup today and it is so yummy! Husband and I had a great time making it together! Thank you!
I am so glad you liked it. And had fun. As the boys get older, I want to steal that idea from you of you and your husband making something new together. What fun!
#7 when you say remove half….half of the soup?? Or the potatoes??? Sorry for silly question
It’s the soup.
Not a silly question at all. I needed to make myself more clear. Sometimes it’s hard when I make something over and over again to realize I need to be more detailed when explaining it. Not everyone can be in my head. 🙂
I changed the instructions so others will know, too. Thanks for pointing it out.
We have a coconut allergy in our house. What could I use in place of canned coconut milk?
I would think you could probably use almost any other non-dairy milk. Just make sure it is unsweetened and unflavored to it doesn’t affect the taste. Since the thickness of the soup comes from the blending of the potatoes, it shouldn’t affect that.
Hi There! Does the canned coconut milk leave a coconut flavor to the soup, or do the other flavors in the soup overpower the coconut?
Thanks – looking forward to making this tonight!
I didn’t notice any flavor from the coconut milk. The other flavors are what you get in the soup. Especially the bacon. 😉
Hope you enjoy it!
This was beyond delicious!!! Made without red pepper and garlic also used turkey bacon.. No coconut flavor from the milk, just lovely, creamy deliciousness. All six children (ages 6 – 23) devoured it. Definitely a keeper.
So glad everyone liked it. I need to make it again, soon. Been craving it.
Hi! I love the ingredients of this recipe and can’t wait to try it! I have a random question…..are the red peppers spicy or do you mean red bell peppers or red sweet peppers? Thank you!
Those would be red bell peppers. Sorry about any confusion.
Can you do this in the crock pot? Temp and how long please.
I’m sorry, but I have no idea. I haven’t tried it that way.
I made this soup for someone who is lactose intolerant. Otherwise I would not have found the recipe. But my family tried it and we love it soo much. Will be making it again!
Incredible! And not just “good” for being dairy and gluten free, but good because it is! I used 1 t of both salt and pepper and added maybe 1/2 t garlic powder. Thank you for this! Excellent comfort food. 🙂
This has beem a winter staple in my home for the last 3 years!! It is incredible! My kids are now 5 & 10. Both of them love it kust as much now as they did the first time I used your recipe! I blend more than half as my daughter won’t eat onions or peppers. Once blended? She’s none the wiser! I stumbled upin this after my husband found out he was lactose intolerant (and i was craving the creamy deliciousness of corn chowder). I make it a few times each fall/winter and sprinkle a little Cabot cheese (naturally lactose free), serving with cornbread. So good!
I come back to this pin over and over again to make this soup! We love it! We make it a lot during the winter months and in the summer when we are missing soup. 🙂
Thanks for sharing!
My mom can’t have onion or garlic either. Did you make it work for your mom?
My mom can have onion and garlic powder, so if I really need the flavor, I use the powder. Can your mom have powder?