Crock Pot Cheesy Potato Soup

Post date: Oct 7, 2016 7:56:21 PM

Serves 6

4 russet potatoes

6 cups gluten free chicken stock, divided

1 cup shredded Cheddar cheese, plus more for garnish

1/4 cup chopped scallions

Salt and pepper

1 cup sour cream

Green onions and bacon crumbles, for topping

Directions:

Combine the potatoes and 2 cups of stock in the slow cooker. Set on high and cook until the potatoes are tender - about 2 hours.

Transfer about half of the cooked potatoes and stock to a food processor. Process until smooth. Put the potato puree back in the slow cooker, and add the shredded Cheddar, another 2 cups of chicken stock and the scallions. Continue cooking until the cheese has melted, about 20-30 minutes. Add additional chicken stock if the texture is thicker than you would like. Season to taste with salt and pepper.

Just before serving, add the sour cream and stir in to blend. Ladle the soup into bowls and top with Cheddar, green onions and bacon crumbles for garnish.