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    You are in: Home / Recipes / Chunky Cream of Potato Soup (Slow Cooker & Gluten Free) Recipe
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    Chunky Cream of Potato Soup (Slow Cooker & Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    TracyCooks's Note:

    I didn't like any of the recipes I found for Cream of Potato Soup so I invented my own. I didn't measure anything as I made it, so the measurements are a little imprecise.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. Rinse well and place in cooker.
    2. 2
      Cook bacon, and add to the cooker, leaving the grease in the frying pan.
    3. 3
      Dice onion, and cook along with the garlic in the bacon fat. Add to the cooker.
    4. 4
      Dissolve the bouillon cubes in hot water and add to the cooker. Add enough water to just cover the potatoes. Mix well.
    5. 5
      Cover and Cook on high until potatoes are tender, about 4-4 1/2 hours.
    6. 6
      Remove about 1/3 of the potatoes (or more, depending on how chunky or smooth you want your soup). Mash these potatoes well, and blend with the rice flour and milk.
    7. 7
      Add the cream base to the slow cooker, and continue to cook on high for 1 hour, stirring once or twice to keep the rice flour from clumping up.
    8. 8
      Add salt to taste before serving.

    Ratings & Reviews:

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    Nutritional Facts for Chunky Cream of Potato Soup (Slow Cooker & Gluten Free)

    Serving Size: 1 (4038 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 513.5
     
    Calories from Fat 60
    11%
    Total Fat 6.6 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 22.8 mg
    7%
    Sodium 311.5 mg
    12%
    Total Carbohydrate 99.7 g
    33%
    Dietary Fiber 10.5 g
    42%
    Sugars 4.5 g
    18%
    Protein 15.7 g
    31%

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