Gluten Free Loaded Baked Potato Soup in the Crock-Pot
I’m not just a fan of Autumn and Winter, I’m thoroughly in love with them. They have so much going for them – crisp weather, Pennant baseball, Halloween, Thanksgiving, Christmas, It’s a Wonderful Life, Linus in the Pumpkin Patch, Christmas music, Rudolph and Clarice, 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.
Another favorite thing about Autumn and Winter is using my crock-pot (Amazon link). While I use my crock-pot year round, I really go for broke in the cold months. 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 love a shortcut when cooking as much as the next foodie, so I was anxious to skip the whole peeling and dicing scenario. Fortunately the soup turned out absolutely amazing.
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, mind you.
Gluten Free Bisquick Biscuits with Dried Parsley, Cheddar, and Garlic Powder
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 (Amazon link). After arranging them on the cookie sheet, I topped them with a little cheddar and garlic powder. They turned out even more delicious than usual 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 or the rational Bisquick mix.
Perfect Loaded Potato Soup in the Crock-Pot
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!
