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Cheesy Slow Cooker Potato Soup

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"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."
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Ingredients

4 h 37 m servings 465 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Place potatoes in a large microwave-safe bowl. Cook on high until slightly softened, 7 to 8 minutes.
  4. Stir potatoes into the slow cooker. Add bacon and frozen vegetables.
  5. Cook on Low, stirring every hour, until potatoes are soft, 4 to 5 hours.

Footnotes

  • Cook's Note:
  • I used ingredients that were all gluten-free. If sensitive to gluten, check labels.

Nutrition Facts


Per Serving: 465 calories; 21.2 g fat; 57.4 g carbohydrates; 13.3 g protein; 56 mg cholesterol; 1736 mg sodium. Full nutrition

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