A thick, creamy potato soup that for some reason reminded me of chowder, this one is extra delightful to dip some crusty bread into!

Ingredients:

• 6 russet potatoes, peeled and diced
• 2 medium onions, diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup brown rice flour
• 1 1/2 cups half-and-half

Combine all the ingredients except the flour and half-and-half in a greased 4-6 quart crock pot.

So many vegetables!

Cover and cook on high for 4 hours, or low for 8.

Whisk together the brown rice flour and half-and-half and set aside. Using a potato masher, roughly mash the potatoes to give the soup a thicker, creamier consistency. You can do this in the crock pot, or fish them all out if that’s easier for you, then dump the mashed potatoes back in. Don’t worry if you end up mashing some of the other vegetables, that isn’t going to hurt anything!

Stir the flour mixture into the soup, cover, and cook a further 45 minutes before serving.

This is a really nice soup, definitely worth making more than once!

Creamy Potato Soup

From The Everything Gluten-Free Slow Cooker Cookbook.

• 6 russet potatoes, peeled and diced
• 2 medium onions, diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup brown rice flour
• 1 1/2 cups half-and-half

Combine all the ingredients except the flour and half-and-half in a greased 4-6 quart crock pot. Cover and cook on high for 4 hours, or low for 8.

Whisk together the brown rice flour and half-and-half and set aside. Using a potato masher, roughly mash the potatoes to give the soup a thicker, creamier consistency.

Stir the flour mixture into the soup, cover, and cook a further 45 minutes before serving.