Cream of potato soup recipe: A comforting winter staple
My dear foodie friends, let me introduce you to a thick and creamy Chunky Cream of Potato Soup that will steal your heart and keep you coming back for more. This slow cooker soup is the ultimate comfort food, loaded with tender potatoes, smoky bacon, and fragrant onion and garlic. Perfectly gluten-free and dairy-free, this soup can be enjoyed by those who may have dietary restrictions or allergies.
This soup is not your average potato soup – it’s hearty and filling enough to be a full meal on its own, but also pairs beautifully with a crusty bread or crackers. It’s made with just a handful of simple ingredients that you probably already have in your kitchen pantry, making it a budget-friendly option as well.
Whether you’re in the mood for a cozy night in or want to impress some guests with an easy yet impressive dish, this Chunky Cream of Potato Soup is sure to satisfy every palate. So dust off your crockpot and get ready to indulge in the ultimate comfort food experience!
Why You’ll Love This Recipe
If you’re a fan of baked potatoes or loaded baked potatoes (who isn’t?), then you’ll absolutely fall head over heels for this chunky cream of potato soup. This slow cooker gluten-free recipe is perfect for those looking to cook a nutritious and hearty meal without sacrificing taste.
One of the best things about this soup is that it only requires 4 ingredients, making it a budget-friendly option for those trying to save money without sacrificing flavor. Plus, with no added gluten in the recipe, this soup is perfect for those with gluten sensitivities or intolerances.
But let’s talk taste. The combination of Yukon gold and russet potatoes gives this soup a buttery and creamy texture that will have you swooning at every spoonful. Plus, with the added beef bouillon cubes and chicken broth, the soup has a depth of flavor that will have your taste buds singing.
But that’s not all. With crispy bacon pieces and sautéed garlic and onions, this soup has an added layer of rich savory flavor that elevates this dish to the next level. And if you’re looking for a dairy-free option, you can easily swap out the milk for non-dairy alternatives like soy or almond milk.
Overall, this chunky cream of potato soup is easy to make, nutritious, and packed with delicious flavors – what more could you ask for in a soup recipe?
Ingredient List
Here is everything you need to create this delicious Chunky Cream of Potato Soup.
Ingredients:
-
5 lbs russet potatoes, peel, dice (chunky pieces)
-
1 small yellow onion diced
-
4 cloves garlic, minced
-
4 cups beef bouillon cubes or chicken broth (gluten-free)
-
4 cups water
-
1 cup milk (dairy-free milk make a great substitute)
-
Salt & Pepper
-
Bacon (Optional for topping)
Take note that No This product contains gluten but these ingredients are all gluten-free. If you want a low FODMAP recipe, replace the onion with scallions or leeks. Additionally, if you prefer a thick and creamy soup, use Yukon Gold potatoes instead of Russet. In this recipe, I also recommend using your slow cooker or crockpot for better results.
The Recipe How-To
Step One: Preparing the Potatoes
First, I peel and dice about 5 lbs. of russet potatoes, which gives it an excellent texture with a little bit of a crunch even after cooking. I also dice thinly one small yellow onion and chop up four cloves of garlic to give this potato soup a potent flavor.
Step Two: Crockpot Time
After preparing the potatoes, it is time to cook them slowly to make the soup very soft, chunky and creamy. To achieve that, I put all the recipe ingredients including the diced potatoes, chopped onions, minced garlic, 4 cups of chicken broth or beef bouillon cubes mixed with water in a slow cooker.
I add two slices of bacon for a smoky flavor in this chunky cream of potato soup. Cover the crockpot and let it cook on low heat for approximately 6 hours or high heat for around 3 hours.
Step Three: Blending and Serving
For a thick & creamy texture, {I’m/we’re} using only potatoes (without adding any dairy or gluten) combined with chicken broth to create a velvety-smooth soup. Once the cooking time is up and the potatoes are soft enough to blend smoothly,
I puree everything together using an immersion blender until reaching your desired consistency.
After blending is complete, {I/you} take this chunky cream of potato soup off heat and {I/you} ladle it into individual bowls, garnishing each one with cheese*, bacon bits/chives/sour cream depending on %1$s preferences.
This soup is warm, comforting, luscious and healthy – perfect for cold winter days or late-night dinners or when {you/they} want%2$s something light as it is low-calorie but very filling!
Substitutions and Variations
Are you looking for ways to spice up this Chunky Cream of Potato Soup recipe? Don’t worry, we’ve got you covered. Here are some substitutions and variations that you can make to this recipe according to your taste buds:
– Dairy-free version: If you’re lactose intolerant or trying to avoid dairy products, you can easily replace the milk with almond milk, soy milk or any other non-dairy alternative.
– Low FODMAP version: Remove the garlic and onion from the ingredient list to make this soup easy on your gut.
– Vegetarian version: This soup is already meatless but if you want to add more flavor and protein, feel free to throw in some beans or tofu.
– Loaded Baked Potato Soup variation: Craving more toppings? Top your bowl of soup with extra bacon pieces, chopped green onions, shredded cheddar cheese, and a dollop of sour cream for a loaded baked potato soup twist.
– Skinny Version: Want to reduce the calorie count of this hearty soup? Use hash browns instead of the diced potatoes and minimize or skip the bacon.
– Betty Crocker version: Add a packet of Betty Crocker homestyle creamy butter mashed potatoes instead of fresh ingredients.
– Cheesy Potato Soup variation: For an extra cheesy twist on this recipe, try adding some grated cheddar cheese to your soup while it cooks.
These substitutions and variations will ensure that you end up with a unique dish which fulfills all your cravings.
Serving and Pairing
Chunky Cream of Potato Soup is an incredibly versatile and comforting dish that can be served in various ways. This rich and hearty soup can be enjoyed on its own as a satisfying main course, paired with some crusty bread rolls to mop up the delicious broth. The creamy texture pairs well with a light salad for a refreshing contrast.
If you’re looking to add some extra crunch and flavor to your soup, consider garnishing it with crispy crumbled bacon or a generous sprinkle of shredded cheese. For dairy-free variations, feel free to substitute with some non-dairy cheese or sour cream alternatives.
You can also pair this soup with other appetizers like quiches or flatbreads to make a wholesome meal. I personally love to pair this hearty soup with a grilled veggie panini that’s loaded with fresh greens, tomatoes, and avocado. The flavors blend harmoniously together, creating a medley of textures and tastes that soothe your senses.
If you’re looking for some wine pairing recommendations, this soup goes well with fuller-bodied white wines like Chardonnay or Sauvignon Blanc, or light to medium-bodied reds like Pinot Noir or Beaujolais.
No matter what pairing you choose, Chunky Cream of Potato Soup is sure to satisfy your cravings while being gluten-free and dairy-free.
Make-Ahead, Storing and Reheating
This Chunky Cream of Potato Soup packs a lot of flavor and, thankfully, it can be made ahead of time too. Prepping the soup during the weekend and reheating a bowlful when you are short on time is a wise decision. Plus, if you’ve got leftovers that you can’t consume immediately, no need to worry! The soup stores perfectly in an airtight container for up to four days in the refrigerator or freezer for up to two months.
When it comes to reheating, my go-to option is a microwave-safe container. After taking out the soup from the refrigerator or freezer, heat it on high power for several minutes until it reaches your desired temperature. Do keep in mind that chunky cream potato soup tends to thicken when refrigerated or frozen; stir in some milk or water before reheating to achieve your desired consistency.
If you are trying to watch your calorie intake or adopting a dairy-free lifestyle, replace regular milk with unsweetened almond milk, canned coconut cream, oat milk, or any other plant-based milk alternatives at serving time.
If you prefer a smoky flavor and texture on top of your potato soup, garnish with chopped cooked bacon strips and green onions before serving. Drizzling some hot sauce would spice it up even more!
Overall, the Chunky Cream of Potato Soup’s flavors subtly mixed with an excellent texture is bound to satisfy your taste buds while also being convenient enough to prepare ahead and reheat.
Tips for Perfect Results
Making chunky cream of potato soup requires some fine-tuning to get the perfect texture and flavor. Here are some tips to help you achieve the best results possible:
1. Use a slow cooker liner: Although slow cookers can be convenient, cleaning up afterward can sometimes be a mess. To avoid this, use a slow cooker liner. It not only prevents food from sticking to the walls of your slow cooker but also makes clean-up quick and easy.
2. Choose the right potatoes: For optimal texture, use starchy potatoes like Russet or Yukon Gold. These types of potatoes will break down and create that thick and creamy consistency that makes this soup so comforting.
3. Don’t overcook the potatoes: Overcooking the potatoes will result in a mushy soup. Make sure to keep an eye on them towards the end of the cooking time, and when they are fork-tender, it’s time to turn off the slow cooker.
4. Experiment with add-ins: This recipe is quite versatile, so feel free to experiment with add-ins like bacon or shredded cheese for added flavor complexity.
5. Use beef bouillon cubes or garlic chicken broth for richer flavor: Instead of using regular water or chicken broth, use beef bouillon cubes or garlic chicken broth to intensify the flavor of your soup.
6. Salt and pepper to taste: Remember to season your soup properly as it cooks. Add salt and freshly ground pepper at different stages during cooking to build layers of flavor.
7. Serve hot with sour cream: For an extra tang, dollop a bit of sour cream on top of each serving, and garnish with chopped bacon and chives.
By following these tips, you’ll have perfectly-textured chunky cream of potato soup that’s deliciously gluten-free and dairy-free!
FAQ
As a nutritionist and food blogger, I understand that there may be questions or concerns about certain ingredients or methods of cooking. In order to address these inquiries, I have compiled a list of frequently asked questions (FAQs) about this chunky cream of potato soup recipe. These FAQs will provide additional clarification and guidance for making this delicious and healthy meal.
Is Campbell’s cream of potato soup gluten free?
Upon reviewing the ingredients of the product, it appears that it contains four ingredients that are known to include gluten and three ingredients that may contain gluten depending on their source. Therefore, it cannot be considered a gluten-free product.
What is the best thickener for potato soup?
When you want to thicken your soup, grab some cornstarch and mix it with water or the chicken stock from the soup. Then, as the soup simmers gently over medium-low heat, slowly whisk the slurry into the mixture. In no time, you’ll notice the soup thickening right before your eyes.
Is there gluten in cream of potato?
This product cannot be considered wheat-free as it includes an ingredient that contains wheat.
Why isn’t my potato soup creamy?
For an incredibly tasty potato soup, consider adding cream to your recipe. Doing this will enhance the overall flavor of your dish and create a smooth, velvety texture that will have you going back for seconds. If you don’t have cream available, milk or non-dairy milk substitutes can still be used as substitutes, but keep in mind that using a lower milk percentage will result in a less creamy soup. If you’re looking to create a more indulgent soup, consider using whole milk instead of two percent.
Bottom Line
:
In conclusion, this chunky cream of potato Soup is a delicious and healthy dish that everyone can enjoy. It is gluten-free, dairy-free and made with organic ingredients, making it perfect for people with dietary restrictions. With just a few simple and affordable ingredients, this soup recipe is easy to prepare and can be cooked in a slow cooker.
Not only is this soup delicious and easy to make, but it is also very versatile. You can serve it as an appetizer or a main course, pair it with some fresh bread and a salad for a light and nutritious meal. You can also experiment with different variations and substitutions to make it your own, add some bacon bits, cheese or sour cream to make the soup even more flavorful.
By using organic ingredients like garlic, onion, potatoes, chicken broth among others you ensure that you are getting the most flavorful and healthy version of this classic soup recipe. Not only does this reflect on your body’s overall health but also on the environment since these ingredients are free of chemical pesticides that harm ecosystems.
The best thing about this recipe is that you don’t have to be an expert chef to make it. As long as you follow the instructions and let the slow cooker do its job, you will get a perfect bowl of chunky cream of potato soup every single time.
So try out this recipe today and enjoy a hearty bowl of chunky cream of potato soup at home. Trust me; your taste buds will thank you!
Chunky Cream of Potato Soup (Slow Cooker & Gluten Free) Recipe
Ingredients
- 4 1/2 quarts potatoes (approximately)
- 1 cup bacon, diced and uncooked
- 1 onion, large
- 2 tablespoons garlic, minced
- water
- 2 beef bouillon cubes
- 1/2 cup rice flour
- 4 cups milk
- salt
Instructions
- Peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. Rinse well and place in cooker.
- Cook bacon, and add to the cooker, leaving the grease in the frying pan.
- Dice onion, and cook along with the garlic in the bacon fat. Add to the cooker.
- Dissolve the bouillon cubes in hot water and add to the cooker. Add enough water to just cover the potatoes. Mix well.
- Cover and Cook on high until potatoes are tender, about 4-4 1/2 hours.
- Remove about 1/3 of the potatoes (or more, depending on how chunky or smooth you want your soup). Mash these potatoes well, and blend with the rice flour and milk.
- Add the cream base to the slow cooker, and continue to cook on high for 1 hour, stirring once or twice to keep the rice flour from clumping up.
- Add salt to taste before serving.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found