Make a warm and creamy soup with this Gluten-Free Slow Cooker Baked Potato Soup, easy to make with pantry ingredients!
Looking for a warm, hearty soup that is easy to make and gluten-free? This Gluten-Free Slow Cooker Baked Potato Soup is EXACTLY what you’re looking for. It’s creamy, loaded with flavor, and perfect for cozy evenings.
Pair this soup with Gluten-Free Cheddar Bay Biscuits for a wonderful combination.
Looking for a Ninja Foodi version? Try this Ninja Foodi Potato Soup.
How do you make Gluten-Free Potato Soup?
Only a few ingredients will need to be swapped to make this recipe gluten-free. Use gluten-free all-purpose flour for the roux, this needs to be a 1:1 even ratio flour with regular flour.
The best brands to use are King Arthur Gluten-Free All-Purpose Flour, Better Batter, and Cup 4 Cup. Choose your favorite and use it for this recipe.
Along with the flour, cream of chicken will also be needed for this recipe. This can be purchased in a canned version at your local Walmart or Sprouts. If you prefer to make it homemade, use this Cream of Chicken Recipe.
Tips for Making Baked Potato Soup:
When making this recipe, a handheld potato masher will be needed to mash the potatoes in the slow cooker before combining them with the roux. This recipe only takes about 3 hours of slow cooking and an additional 30 minutes to prepare the roux.
The roux will be made on the stovetop and poured into the slow cooker with the potatoes.
Once the roux has been combined, next add the shredded cheese and sour cream. It’s best to leave the sour cream out for about an hour to come to room temperature so that it is not added in when it’s too cold.
We use gouda cheese for this recipe, which has more of a smokey cheese flavor. If you cannot find this cheese at your local store, use Colby Jack or Cheddar.
The full instructions are in the recipe card below.
Variations of Gluten-Free Slow Cooker Baked Potato Soup:
- Make it Spicy – Add in a few drops of hot sauce or spicy cheese, and top it with Red Pepper Flakes.
- Make it Kid-Friendly – Use Colby Jack or Cheddar
- Make it Deluxe – Add in mushroom or fresh herbs, along with diced ham.
How to store leftover potato soup?
Store in the refrigerator in an airtight container for up to 3 days. Be sure the soup is completely cooled before sealing.
When ready to serve, pour into a microwave-safe dish and cover in the microwave for 1-2 minutes.
This Gluten-Free Slow Cooker Baked Potato Soup is the ultimate comfort food, with a creamy texture that is the perfect cozy meal!
Slow Cooker Potato Soup
Ingredients
- 3 Cups Chicken Broth
- 2 1/2 Pounds Golden Potatoes (Diced)
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Salt
- 1/2 Tsp Ground Black Pepper
- 1 Cup Diced Sweet Onion
- 1/2 Cup Bacon Bits
Roux
- 5 Tbsp Salted Butter
- 1/4 Cup All-Purpose Flour or Gluten-Free All-Purpose Flour
- 1 Cup Milk
- 10.5 Oz Can of Cream of Chicken or Gluten-Free Cream of Chicken See Note
Additional Ingredients
- 1 Cup Shredded Gouda Cheese (Mozzarella or Colby Jack will work too)
- 1/2 Cup Sour Cream
Toppings
- Bacon Bits
- Green Onion
- Shredded Cheese
Instructions
- Using a 6-quart slow cooker, add the chicken broth, diced potatoes, garlic powder, onion powder, salt, and ground pepper. Mix this up well.
- Add the diced onions and bacon bits, and mix well.
- Cover and cook for 3 hours on HIGH.
- The potatoes should reach an internal temperature of about 195-205°F, this is when the potatoes will be tender enough to move forward.
- Using a handheld potato masher, mash the potatoes while they are in the slow cooker, these should easily be mashed.
- Use a small saucepan and melt the butter on medium-low heat on the stove.
- Once the butter is melted, add the flour and whisk to create a thick paste.
- Pour in the milk, whisk to combine and create a roux.
- Add the gluten-free cream of chicken. Mix this well until it's fully incorporated.
- Add the mixture into the slow cooker and whisk it in.
- Stir in the cup of shredded gouda cheese and 1/2 cup of sour cream. Mix this well until fully combined and melted.
- Carefully serve the soup.
- Serve with shredded cheese, green onion, and sour cream.
Video
Notes
- If preferred, add in diced ham to the soup to give it additional meat and protein.
- If the sour cream is more at room temperature before adding to the soup, it will melt easily. If the sour cream is still cold, add 1-2 tablespoons of the soup to slowly warm it up before adding to the soup.
- Store in the fridge once cooled for up to 3 days in an airtight container.
Nutrition
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Comments & Reviews
Mommy Hates Cooking says
We love this soup in the fall and winter months!
Esme Slabbert says
Gluten-free and with soup season, this is perfect timing.
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Tea With Jennifer says
Looks & sounds absolutely delicious! I remember having this soup (or similar) when I was in India many years ago. And being Coeliac a gluten free recipe is great.
Visiting from Laurie’s Linky today where I’m sitting at #44-46. You’re most welcome to join me in a cuppa at Tea With Jennifer any time.