Crockpot Potato Soup (Gluten Free & Dairy Free)

This potato soup turned out so well! You would never know it was both gluten free and dairy free. The only thing I did not like about the end result was that it was still chucks of potatoes laying a broth. In order to fix this, I whipped out my hand blender. I placed some of the soup into a bowl (I worked in batches) and blended it. It became more of a creamy, mashed soup rather than just chunks of potatoes. There were still some chunks left though. It tasted delicious!

Ingredients

4-5 Russet potatoes, peeled and cubed
2-3 Celery ribs, chopped
1 Small onion, chopped 
1 Cup of chopped carrots 
4 Cups of chicken broth 
2 Tsp. of salt
1 Tsp. of black pepper
1/4 Cup of gluten free flour 
1 1/2 Cup of non-dairy milk (I used unsweetened coconut milk)
Chives, chopped,
Shredded cheese
Turkey bacon

Directions

1. In a crockpot, combine potatoes, celery, onion, and carrots
2. Cover with chicken broth and season with salt and pepper
3. Set on low for 6-7 hours, or on for high 3 hours
4. Once finished cooking, combine milk and flour in a small bowl until fully combined and pour into soup
5. Mix gently and allow to cook for another 15-20 minutes longer on low
6. If for some reason you want it creamer, blended it
7. Serve alone or with any optional toppings