I have been searching for a gluten-free potato soup recipe for a long time. Unfortunately, there aren't a lot of options. I tweaked a few recipes that I found lying around. Serve with sour cream, chives, and shredded cheese if desired.


Recipe Summary

20 mins
4 hrs 17 mins
4 hrs 37 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop.

  • Pour celery soup and cheese soup into a slow cooker set to Low. Season with sea salt, pepper, oregano, garlic salt, garlic powder, and paprika. Stir in chicken broth, water, and butter.

  • Place potatoes in a large microwave-safe bowl. Cook on high until slightly softened, 7 to 8 minutes.

  • Stir potatoes into the slow cooker. Add bacon and frozen vegetables.

  • Cook on Low, stirring every hour, until potatoes are soft, 4 to 5 hours.

Cook's Note:

I used ingredients that were all gluten-free. If sensitive to gluten, check labels.

Nutrition Facts

465 calories; protein 13.3g 27% DV; carbohydrates 57.4g 19% DV; fat 21.2g 33% DV; cholesterol 55.6mg 19% DV; sodium 1736mg 69% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
Left the peel on the potatoes and this was surprisingly good for so many condensed soups! Read More