Baked Potato Soup
Does anyone else have kids who groan at the mention of "soup" for dinner? I don't know what I have done wrong, because I personally love soup, but my kids don't usually get excited if soup is what's for dinner..... unless it's THIS SOUP. Now, I'm not naive.... I know it absolutely has to do with the bacon and cheese you top it with, but I'm still thrilled to have found a warm, comforting go-to soup that I can have cook in my slow cooker and ready by dinner. Easily made gluten free, I think your kiddos will cheer for joy when you serve up this tasty meal!
Baked Potato Soup
Serves 4-6
- 2 pounds russet potatoes
- 32 oz. chicken broth (4 cups)
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 cup white rice flour
- 1/4 cup water
- 3/4 cup heavy cream
- Toppings:
- Shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- Fresh chives, diced or dried chives
- Sour cream
Peel and cut potatoes into cubes. Pour the chicken broth into the slow cooker followed by the seasonings and salt. In a separate bowl, whisk together the flour and water, then add to broth and stir to incorporate. Add the potatoes.
Cover and cook on low for 5-7 hours or high for 3-4 hours until potatoes are tender.
Just before serving, stir in heavy cream and add additional salt or seasonings to taste.
Top soup with toppings of choice.
Step-by-step tutorial:
Gather your ingredients except the heavy cream and toppings.
Peel your and rinse your potatoes. Chop the potatoes into bite-size pieces.
Pour the chicken broth and seasonings into the slow cooker. You need 4 cups chicken broth (32 oz. ). Add 1/2 teaspoon dill weed, 1/2 teaspoon thyme, and 1 teaspoon salt.
In a separate bowl, whisk together the 1/4 cup rice flour and 1/4 cup water until it makes a nice smooth slurry. Add to broth in slow cooker and stir until combined.
Add the potatoes and set the slow cooker to low for 5-7 hours or high for 3-4 hours.
When the soup is done cooking, add the 3/4 cup heavy cream. This gives it that creamy taste and texture.
Add additional seasonings to taste. I usually add some salt and a little more dill. It's ready to serve!
For the toppings, chop up some fresh chives......
Cook up some bacon, then drain on paper towels and chop into pieces. I love to use kitchen shears to cut bacon!
You can also top with shredded cheese, chives, and sour cream!
This is a bowl loaded with comfort and yumminess. I serve it with some gluten free biscuits and jam. Voila! A dinner my kiddos LOVE.
Give this recipe a try and tweak with your own seasonings and toppings. I think it will be one that you'll come back to again and again!
Recipe Source: Adapted from a recipe at Slow Cooker Gourmet
