This cheesy, gluten free roasted potato broccoli soup has a delicious twist on a family favorite classic. [post contains affiliate links, which means we make a small commission, at NO additional cost to you, if a purchase is made. thanks for supporting north country nest!]
Today, we’re going savory.
I had been craving potato soup for awhile and since potatoes are one of those things we usually always have on hand, there was no time like the present to whip something up.
Instead of going with the traditional method of boiling or microwaving the potatoes to soften them, I decided to switch things up and put them in the oven for a nice roasted flavor.
At the recommendation of my sister, I started roasting sweet potatoes before putting them into this delicious breakfast bake and it’s a total game changer. There’s just something so good about roasted vegetables and throwing the potatoes in the oven before adding them into the soup did not disappoint.
Gluten Free Roasted Potato Broccoli Soup
This cheesy, gluten free roasted potato broccoli soup has a delicious twist on a family favorite classic.
- 4 cups chicken broth
- 2 cups broccoli, chopped
- 1 cup onion, chopped
- 3 cups roasted potatoes
- 3/4 cup chopped bacon
- 2 cups heavy whipping cream
- 4 tbsp gluten free flour
- 1/2 tsp pepper
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 cup cheddar cheese
Combine the chicken broth, broccoli and onion in a pot and bring to boil; boil for ten minutes until broccoli is soft
Stir in the rest of the ingredients and bring to simmer; simmer for 20 minutes, serve and enjoy
A few hours after making this, we ended up having a few unexpected visitors; Brett just got back from North Dakota for work and his coworker was with him and my mom walked in around the same time to pick up their dog. Everyone stayed for dinner and I’m happy to report the soup was a hit!
It’s the perfect comfort food for these cooler fall days and tastes even better when shared 🙂
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