Gluten Free Loaded Baked Potato Soup in the Crock-Pot
I’m not just a fan of Autumn and Winter, I’m competently and utterly in love with them. They have so much going for them – crisp weather, Halloween, Thanksgiving, Christmas, It’s a Wonderful Life, Linus in the Pumpkin Patch, Christmas music, Rudolph the Red-Nosed Reindeer and his wonderful adventure, college basketball….
As a foodie, one of my favorite things about this time of year is soup, glorious soup. I love to make soup… I love to smell soup… I love to talk soup… I love to eat soup… I love to see soup.
You get the picture, so to speak.
I would say that another favorite thing about Autumn and Winter is using my crock-pot, but let’s be real, I use my crock-pot year round. Not only am I convinced that slowly cooked food is the tastiest food, I’m kinda obsessed with the way the house smells while something delicious is happening in the crock-pot.
Suffice to say when these two great loves (slow-cooking and soup) combine, I’m a giddy fool.
Toppings for Loaded Baked Potato Soup
One of my favorite soups to make is loaded baked potato soup. I seldom make it the same way twice. I have always used real, peeled potatoes in the past, but when I made it a few weeks ago, I wanted to try out frozen hash browns. I remembered seeing a Paula Deen recipe years ago that called for hash browns in a potato soup recipe and decided that I trusted her food judgement enough to give it a try.
Delicious!
Using hash browns seemed to make each spoonful filled with the perfect amount of soup ingredients. You didn’t just get a big old hunk of potato each time – not that there’s anything wrong with big old hunks of potatoes.
Gluten Free Bisquick Biscuits with Dried Parsley, Cheddar, and Garlic Powder
{Recipe Below…}
Notes:
- When it came time to serve the soup, I created a “soup bar” with chopped green onions, freshly cooked, chopped bacon, cheddar cheese, and sour cream.
- I served my soup with Betty Crocker’s Gluten Free Bisquick Biscuits (recipe on the back of the box). After arranging them on the cookie sheet, I topped them with a little cheddar and garlic powder. They turned out delicious and were perfect with the soup.
- If eating gluten free isn’t a concern, feel free to use any brand of Cream of Mushroom soup.
Ingredients
- 2 bags frozen "Southern Style" Hash-Browns (tiny cubes rather than shreds)
- 1 cup chopped onion
- Freshly ground black pepper
- 4 cans of chicken broth (14.5 oz each)
- 1 can Progresso Gluten Free Cream of Mushroom Soup
- 2 package Cream Cheese (softened)
- Cooked, Crumbled Bacon
- Chopped Green Onions (Green and White Parts)
- Shredded Cheddar Cheese
Instructions
- Combine frozen potatoes, chopped onion, pepper, broth, and Cream of Mushroom Soup in your crock-pot.
- Mix well and cook on low 6-8 hours.
- Add the cream cheese and continue to cook for 30 minutes.
- Stir well until soup is smooth.
- Spoon into bowls and add shredded cheese to the top if desired.
- Serve and enjoy!
