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

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.