Chunky Cream Of Potato Soup (slow Cooker & Gluten Free)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

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

Recipe

• 1 peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. rinse well and place in cooker.
• 2 cook bacon, and add to the cooker, leaving the grease in the frying pan.
• 3 dice onion, and cook along with the garlic in the bacon fat. add to the cooker.
• 4 dissolve the bouillon cubes in hot water and add to the cooker. add enough water to just cover the potatoes. mix well.
• 5 cover and cook on high until potatoes are tender, about 4-4 1/2 hours.
• 6 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.
• 7 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.
• 8 add salt to taste before serving.