photos Brunch at Saks
Crockpot Potato Soup | Gluten Free, Dairy Free
4-5 russet potatoes, peeled and cubed
3-4 celery ribs, chopped
1 small onion, chopped (about 1 C.)
1 C. chopped carrots
4 C. chicken broth (or 1, 32-ounce box of broth)
1 tsp. salt
1/2 tsp. black pepper
- - -
1/4 C. flour (I used tapioca )
1 1/2 C. milk (I used rice milk )
bacon or bacon bits
chives (green parts)
In a crockpot, combine potatoes, celery, onion, and carrots. Cover with chicken broth and season with salt and pepper.
Set on low 6-7 hours, or high 3 hours.
Once finished cooking, combine milk and flour in a small bowl until fully combined and pour into soup. Mix gently and allow to cook for 15-20 minutes longer on low.
Serve alone or with any optional toppings.
Adapted from this recipe.