Dairy-Free Crockpot Potato Soup
A cozy potato soup that lets your Crockpot handle the hard work while you take the glory. It's creamy without dairy thanks to almond milk and loaded with tender potatoes and optional ham for extra flavor.
EQUIPMENT (PAID LINKS)
- Peeler
- Medium saucepan
Ingredients
- 8 cups diced peeled potatoes about 8 medium potatoes
- 6 cups gluten-free chicken broth
- 2 tablespoons dried minced onions
- 1½ cups gluten-free diced ham or 6 strips gluten-free cooked, crumbled bacon
- 1 teaspoon black pepper
- ¼ cup dairy-free, gluten-free margarine
- ⅓ cup gluten-free all-purpose flour blend (suitable for thickening)
- 1¼ cups unsweetened almond milk
Instructions
- Load the Crockpot: Add the potatoes, chicken broth, dried minced onions, ham, and black pepper to the Crockpot. Stir lightly.8 cups diced peeled potatoes about 8 medium potatoes, 6 cups gluten-free chicken broth, 2 tablespoons dried minced onions, 1½ cups gluten-free diced ham or 6 strips gluten-free cooked, crumbled bacon, 1 teaspoon black pepper
- Slow Cook: Cook on low for 7 hours or on high for 4 hours, until the potatoes are very soft.
- Make the Roux: Melt the margarine in a medium saucepan over medium heat, then whisk in the gluten-free flour until it becomes a thick paste.¼ cup dairy-free, gluten-free margarine, ⅓ cup gluten-free all-purpose flour blend (suitable for thickening)
- Add the Almond Milk: Slowly pour in the almond milk while whisking. Cook 2–3 minutes until smooth and slightly thickened.1¼ cups unsweetened almond milk
- Combine in the Crockpot: Pour the mixture into the Crockpot and stir to blend.
- Thicken the Soup: Continue cooking for 15 minutes or up to 1 hour on low until the soup reaches your preferred consistency.
- Serve: Ladle into bowls and top with gluten-free crackers, dairy-free cheese, or chopped green onions, if desired.