An easy meal for some warmth on these cold cold nights.

Ingredients:

• 6 russet potatoes, peeled and diced (ok I didn’t bother peeling and no one died…)
• 2 medium onions, diced
• 2 carrots, peeled and finely diced (again, can’t be bothered peeling)
• 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 the potatoes, onions, carrots, celery, broth, basil, salt, and pepper in a crockpot.

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

With one hour left in the cook time, stir together the brown rice flour and half-and-half in a small bowl and set aside.

In the crockpot, use a potato masher to roughly mash the potatoes, leaving some small chunks.

Smooshing up the potatoes makes a much creamier soup, even before the half-and-half!

Stir in the half-and-half mixture. Re-cover the crock pot and cook for the remaining time.

Nice and warm, and extra carb-y when you wind up serving it with crusty bread!

Crockpot 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 the potatoes, onions, carrots, celery, broth, basil, salt, and pepper in a crockpot. Cover and cook on high for 4 hours, or low for 8.

With one hour left in the cook time, stir together the brown rice flour and half-and-half in a small bowl and set aside. In the crockpot, use a potato masher to roughly mash the potatoes, leaving some small chunks. Stir in the half-and-half mixture. Re-cover the crock pot and cook for the remaining time.