Crock-pot Potato Soup GF

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 192.7
  • Total Fat: 5.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 216.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.4 g

View full nutritional breakdown of Crock-pot Potato Soup GF calories by ingredient
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adapted from Mama Loves Food via Pinterest

Toppings not included in nutritional Info
adapted from Mama Loves Food via Pinterest

Toppings not included in nutritional Info

Number of Servings: 16


    5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

    1 large yellow onion, diced

    10 cloves of garlic, peeled and left whole (reduced to taste if needed, I omitted and increased onion by Ĺ)

    8 cups gluten free chicken stock (be sure gluten free! I used Pacific) (vegetable stock and faux chicken seasoning)

    2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)

    Toppings: green onion, cooked bacon (non-vegetarian), cheddar cheese

    Seasoning Salt or Steak Seasoning (I used Steak Seasoning) (I omitted and subbed butterbuds)


Donít have an immersion blender? Donít add the cream cheese into the crock-pot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crock-pot. This will leave you with a chunkier soupÖso I recommend getting an immersion blender!


Into the Crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine.

Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.

Using an immersion blender, carefully blend the soup in the crock-pot.

Serving Size: Serves 16

Number of Servings: 16

Recipe submitted by SparkPeople user SLACHETKA103145.

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