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One of the first recipes I made when I started cooking was this Slow Cooker Baked Potato Soup! I decided to revisit it recently, but this time I made a few changes including making it gluten free with a simple flour switch!
I also suppose I should just call it Slow Cooker Potato Soup, but we will just go with baked!
I did notice that this recipe is bland, so you would want to add salt and pepper. I do not add salt to much when it comes to cooking, so you would want to add it to your taste.
I think this pairs perfectly with these Cheddar Bay Biscuits. These biscuits also add a really nice flavor to the soup. In the past I could always just use a Cheddar Bay Biscuit with my soup and the flavors paired so well, I did not think it needed any additional flavor.
Regardless, this soup would be perfect for a crisp fall day or cold wintry day!
Now, let’s enjoy a warm bowl of soup!
- 5 Potatoes, Peeled and Cubed
- 2 14.5 oz Cans of Chicken Broth
- 2 Large Carrots, Chopped
- 1 Celery Stalk, Chopped
- 3 Cups of Skim Milk
- 1 Cup of Flour or Gluten Free All Purpose Flour
- In the crock-pot, combine the potatoes, chicken broth, carrots, and celery. Let this cook on low for 7 hours. After 7 hours, whisk the milk and flour together and then mix into the crock pot. This should continue cooking on low for another hour.
- It will look watery at first; however, in the last hour the flour mixture will cause it to thicken. I was skeptical at first, but I guess that’s just my lack of cooking expertise! It worked, and was very tasty!
- I topped this with crumbled bacon bits and shredded cheddar cheese.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.