I have always loved thick, rich potato soup. After I was diagnosed as being gluten-intolerant, several of my favorite restaurants’ potato soups became off limits, because they contained wheat flour. Not this wheat-flour-free crock pot recipe.

• 6 potatoes, peeled and diced
• 2 onions, chopped
• 1 carrot, pared and sliced
• 1 stalk celery, sliced
• 4 Gluten-free bouillon cubes
• 1 tbsp parsley flakes
• 2 bay leaves
• 1 teaspoon celery seed
• 1 teaspoon rosemary
• 5 cup water
• salt and pepper to taste
• 1/4 cup butter
• 13 oz evaporated milk
• chopped chives
• shredded sharp cheddar cheese

Put all ingredients except milk, chives, and cheese in crock pot. Cover and cook on low 10-12 hours, or on high 3-4 hours. Stir in milk during last hour. Serve topped with chopped chives and shredded cheddar. If you’d like to add crisp, crumbled bacon-yum-that works, too.

For a thicker soup, as this is rather thin, 5-10 minutes before soup is done, mash the potatoes and stir.

Enjoy!

I wish you well.

Sandy

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