Gluten-Free Crock Pot Potato Soup Recipe

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.


I wish you well.


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