Crock Pot Gluten-Free Potato Soup

This Crock Pot Gluten-Free Potato Soup is a creamy and hearty recipe, which uses russet potatoes and cheddar cheese. It’s a no-fuss take on the classic, ready in about 4 hours and 45 minutes.

Crock Pot Gluten-Free Potato Soup Ingredients

• 3 ½ lbs russet potatoes, peeled and cut into small chunks
• 1 medium/large yellow onion, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, chopped
• 4 cups vegetable broth
• 4 ounces cream cheese, softened
• 2 cups cheddar cheese, shredded

How To Make Crock Pot Gluten-Free Potato Soup

1. Load the crock pot: Add potatoes, onion, carrot, garlic, and vegetable broth to the slow cooker.
2. Cook the vegetables: Set the slow cooker to high and cook for about 4 hours, until the vegetables are fork tender.
3. Blend the soup: Use an immersion blender to blend the soup until mostly smooth, leaving some chunks if you prefer.
4. Add the cheeses: Stir in the softened cream cheese and shredded cheddar cheese.
5. Finish cooking: Let cook for an additional 30 minutes, until the cheese is fully melted and the soup is creamy.
6. Serve and enjoy: Serve immediately, or keep on warm until ready to eat.

Recipe Tips

• Can I make this dairy-free?
  Yes, use dairy-free cream cheese and vegan shredded cheese for a similar creamy texture.
• How to make it chunkier:
  Blend only half of the soup to leave more potato and veggie chunks.
• Can I use Yukon Gold potatoes instead?
  Yes, they work well and have a naturally creamy texture.
• Do I need an immersion blender?
  No, you can carefully transfer the soup in batches to a standard blender.
• How to make it spicier:
  Add a pinch of cayenne pepper or diced jalapeños for a kick.

What To Serve With Potato Soup

This rich, cheesy soup pairs perfectly with simple sides. Try serving it with:

• Gluten-free garlic bread or rolls
• A fresh green salad
• Roasted Brussels sprouts
• Grilled ham and cheese sandwiches
• A side of steamed broccoli

How To Store Potato Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Freeze: Allow the soup to cool completely. Freeze in airtight containers for up to 2 months. Thaw overnight and reheat slowly; stir well to maintain texture.

Potato Soup Nutrition Facts

• Calories: 329 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 41mg
• Sodium: 690mg
• Total Carbohydrates: 37g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 13g
• Calcium: 220mg
• Potassium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pre-shredded cheese?
Yes, but freshly shredded cheddar melts better and gives a smoother texture.

Why is my soup too thick?
Add extra broth or a splash of milk to thin it to your liking.

Can I cook this on low instead of high?
Yes, cook on low for about 6-7 hours until the vegetables are tender.

Is this recipe freezer-friendly?
Yes, just be aware that the texture may change slightly after freezing.

Try More Recipes:

• Crock Pot Gnocchi Soup
• Crock Pot Fresh Tomato Soup
• Crock Pot Dill Pickle Soup

Crock Pot Gluten-Free Potato Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

30

minutes

Calories

329

kcal

A thick, cheesy potato soup made gluten-free and cooked low and slow in the crockpot.

Ingredients

• 3 ½ lbs russet potatoes, peeled and cut into small chunks
  

• 1 medium/large yellow onion, diced
  

• 1 carrot, peeled and diced
  

• 2 cloves garlic, chopped
  

• 4 cups vegetable broth
  

• 4 ounces cream cheese, softened
  

• 2 cups cheddar cheese, shredded

Directions

• Add potatoes, onion, carrot, garlic, and broth to slow cooker. Cook on high for about 4 hours.
  
• Blend with immersion blender until mostly smooth, leaving some chunks if desired.
  
• Mix in cream cheese and shredded cheddar.
  
• Cook another 30 minutes until cheese is melted and soup is creamy.
  
• Serve hot or keep on warm until ready.