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

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READY IN: 5hrs 30mins
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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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.
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