Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Crock Pot Potato Soup

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Crock Pot Potato Soup" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Potato_Soup). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Broth specified as gluten-free chicken broth per pool rules; the source's flour-slurry alternative for the milk was omitted because it uses wheat flour.

A hands-off slow-cooker potato soup with onion, celery, and parsley in broth, finished with evaporated milk. Served plain or blended smooth, with an optional sour cream and chive garnish.

Category: MainsServes: 8Time: 720 minComplexity: 1/5

Why this complexity: long slow-cooker time (9–11 hours on low).

Ingredients

  • 5 large potatoes, diced
  • 3 medium onions, diced
  • 5 cups water
  • 1 tablespoon parsley
  • 1 stalk celery, diced
  • 1 teaspoon salt
  • Black pepper, to taste
  • 4 cups gluten-free chicken broth
  • 4 to 5 tablespoons butter
  • 1 can (13 oz) evaporated milk
  • Sour cream and chives, for garnish (optional)

Method

  1. In a slow cooker, combine the potatoes, onions, water, parsley, celery, salt, pepper, chicken broth, and butter.
  2. Cook until done — on low heat, 9 to 11 hours, or on high heat, 3 to 4 hours.
  3. When done, add the evaporated milk and reheat.
  4. Serve plain, or use an immersion blender or blender for a smoother soup.
  5. Reheat if necessary, and garnish each serving with a dollop of sour cream and chives if desired.

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