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

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5hrs 30mins
Ingredients:
9
Yields:
6 quarts
Advertisement

ingredients

Advertisement

directions

  • Peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. Rinse well and place in cooker.
  • Cook bacon, and add to the cooker, leaving the grease in the frying pan.
  • Dice onion, and cook along with the garlic in the bacon fat. Add to the cooker.
  • Dissolve the bouillon cubes in hot water and add to the cooker. Add enough water to just cover the potatoes. Mix well.
  • Cover and Cook on high until potatoes are tender, about 4-4 1/2 hours.
  • 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.
  • 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.
  • Add salt to taste before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes