Cheesy Slow Cooker Potato Soup

I have been searching for a gluten-free potato soup recipe for a long time. Unfortunately, there aren't a lot of options. I tweaked a few recipes that I found lying around. Serve with sour cream, chives, and shredded cheese if desired.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 465 Calories

Ingredients

• ¼ cup butter
• ½ cup water
• 1 cup chicken broth
• 7 slices bacon
• 7 potatoes, peeled and cubed
• sea salt and ground black pepper to taste
• 1 pinch dried oregano, or to taste (Optional)
• 2 (10.75 ounce) cans cream of celery soup
• 1 pinch garlic powder, or to taste (Optional)
• 1 pinch ground paprika, or to taste (Optional)
• 1 (10.75 ounce) can condensed cheese soup
• 1 pinch garlic salt, or to taste (Optional)
• 1 cup frozen vegetables, or more to taste

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop.

Step 2

Pour celery soup and cheese soup into a slow cooker set to Low. Season with sea salt, pepper, oregano, garlic salt, garlic powder, and paprika. Stir in chicken broth, water, and butter.

Step 3

Place potatoes in a large microwave-safe bowl. Cook on high until slightly softened, 7 to 8 minutes.

Step 4

Stir potatoes into the slow cooker. Add bacon and frozen vegetables.

Step 5

Cook on Low, stirring every hour, until potatoes are soft, 4 to 5 hours.