Baked Potato Soup (GF)
Have you ever been disappointed in a potato soup the next day? Return to the refrigerator the next day only to find it way to thick. Potato has enough starch on its own to not really need the extra flour. Restaurants make their soup the night before and re-heat the next day. But how do they solve the thickness problem? Simple, leave out the flour. Give this recipe a try and taste the restaurant quality and flavor. As an added bonus, there is no gluten.
Crock Pot Baked Potato Soup
6 large potatoes
1 large onion
42 ounces (5 1/4 cups) beef or chicken broth
1 minced garlic clove
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk (or cream)
1 tablespoon Corn Starch
1 cup shredded Cheddar cheese
3 tablespoons green onion (chopped), plus extra for topping
1 cup sour cream
4 slices bacon
Combine first 7 ingredients in 5 quart slow cooker.
Cover and cook on high for six ours or on low for 8 to 10 hours. (I put mine in at 6 and add remaining ingredients at 3 for dinner. You can't really overcook this soup).
Mash mixture with potato masher until potatoes are coarsely choped and soup is slightly thickened.
Stir in milk, starch, cheese and green onions. Cook for until slightly thickened.
Serve with dollop of sour cream, bacon and sprinkle of green onion on top.
Makes 12 cups