Baked Potato Soup

Does anyone else have kids who groan at the mention of "soup" for dinner? I don't know what I have done wrong, because I personally love soup, but my kids don't usually get excited if soup is what's for dinner..... unless it's THIS SOUP. Now, I'm not naive.... I know it absolutely has to do with the bacon and cheese you top it with, but I'm still thrilled to have found a warm, comforting go-to soup that I can have cook in my slow cooker and ready by dinner. Easily made gluten free, I think your kiddos will cheer for joy when you serve up this tasty meal!

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Baked Potato Soup

Serves 4-6

2 pounds russet potatoes

32 oz. chicken broth (4 cups)

1/2 teaspoon dried dill

1/2 teaspoon dried thyme

1 teaspoon salt

1/4 cup white rice flour

1/4 cup water

3/4 cup heavy cream

Toppings:

Shredded cheddar cheese

8 slices bacon, cooked and crumbled

Fresh chives, diced or dried chives

Sour cream

Peel and cut potatoes into cubes. Pour the chicken broth into the slow cooker followed by the seasonings and salt. In a separate bowl, whisk together the flour and water, then add to broth and stir to incorporate. Add the potatoes.

Cover and cook on low for 5-7 hours or high for 3-4 hours until potatoes are tender.

Just before serving, stir in heavy cream and add additional salt or seasonings to taste.

Top soup with toppings of choice.

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Step-by-step tutorial:

Gather your ingredients except the heavy cream and toppings.

Peel your and rinse your potatoes. Chop the potatoes into bite-size pieces.

Pour the chicken broth and seasonings into the slow cooker. You need 4 cups chicken broth (32 oz.). Add 1/2 teaspoon dill weed, 1/2 teaspoon thyme, and 1 teaspoon salt.

In a separate bowl, whisk together the 1/4 cup rice flour and 1/4 cup water until it makes a nice smooth slurry. Add to broth in slow cooker and stir until combined.

Add the potatoes and set the slow cooker to low for 5-7 hours or high for 3-4 hours.

When the soup is done cooking, add the 3/4 cup heavy cream. This gives it that creamy taste and texture.

Add additional seasonings to taste. I usually add some salt and a little more dill. It's ready to serve!

For the toppings, chop up some fresh chives......

Cook up some bacon, then drain on paper towels and chop into pieces. I love to use kitchen shears to cut bacon!

You can also top with shredded cheese, chives, and sour cream!

This is a bowl loaded with comfort and yumminess. I serve it with some gluten free biscuits and jam. Voila! A dinner my kiddos LOVE.

Give this recipe a try and tweak with your own seasonings and toppings. I think it will be one that you'll come back to again and again!

Recipe Source: Adapted from a recipe at Slow Cooker Gourmet