Monday, December 28, 2015

{Allergy Free} Crockpot Potato Soup

Crockpot Potato Soup

1 yellow onion, diced
2 stalks celery, diced
2 large carrots, peeled and sliced
1 T garlic, minced
3 lbs yukon gold potatoes, peeled and diced
4-6 cups chicken broth (I think I used closer to 5)
1/2 tsp pepper
2 cups rice milk
1/4 cup rice flour
1 tsp smoked paprika
salt to taste

Add onion through pepper to crockpot and cook on high for 6-8 hours or until potatoes are tender.
Scoop out portions of the soup and put in food processor and blend.
Put the processed soup back in crockpot.
Whisk together rice milk and whisk flour and then pour mixture into crockpot.
Cook on high for another 30 minutes, allowing soup to thicken slightly.
Add in paprika and salt to taste.
Serve with bacon bits and green onion.

Adapted from Budget Bites

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