gluten free / dairy free / vegan option
MAKE THIS IMMEDIATELY. That is honestly all I have to say about this recipe. One of the hardest things for me to give up in this crazy food journey of mine was dairy. Because let’s all be honest….recipes that are meant to be laden with dairy usually never turn out as well once you remove it. And being a farm girl from Kansas and growing up in Wisconsin, I am predisposed to LOVE cheese. You can keep your cold glass of milk but I will damn well eat the whole block of cheddar cheese. But over the last few months, as it became more apparent that dairy was also a trigger for me I have started to experiment more and more with dairy alternatives. And I am beginning to have some successes!
Let’s talk creamy potato soup for a sec, and yes, I lied about not having anything to say. First, this soup is made almost entirely in the slow cooker, there are two small stove steps; cooking the bacon and making the roux (simple I promise). Second, and most important, this soup tastes like it is made with whole milk and aged sharp cheddar cheese. I have used both soy creamer and coconut creamer to make this soup, and they both worked well. This soup is so hearty and rich that I made a only needed a simple salad and some Biscuits to complete the meal! Enjoy!! nom nom
10 slices cooked bacon or bacon substitute, diced and divided**
4 cups chicken or vegetable stock
2 pounds Yukon gold potatoes, peeled (if desired) and diced
1 medium yellow onion, diced
4 tablespoons bacon grease, butter or butter alternative
1/3 cup all-purpose GF flour
12-ounces of soy creamer (coconut creamer works as well)
1 cup shredded cheddar cheese, I used Daiya vegan shredded cheddar
1/2 cup dairy free plain yogurt or sour cream, I used Tofutti sour cream
1 1/2 teaspoons Kosher salt, or more to taste
1 teaspoon black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
**Quick and easy way to cook bacon: Preheat oven to 450. Line a rimmed baking sheet with two sheets of aluminum foil. Place bacon on sheet and bake in the oven, turning once mid way through for approximately 20 minutes, or until crispy. No fuss, no mess!!!!
- Dice 8 slices of bacon, and add chicken stock, potatoes and onion to the slow cooker. Stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are completely tender and cooked through.
- Once the soup is about ready to serve, melt the bacon grease/butter in a small saucepan on the stove over medium-high heat. Whisk in the flour until it is completely combined, cook for 1 minute, stirring occasionally. Gradually whisk in the soy creamer and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally until it thickens.
- Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, yogurt/sour cream), salt and pepper, and stir until combined. I like the soup to be thicker, so I use a potato masher (or a large spoon) to mash about half of the potatoes (keep the soup in the slow cooker while you do this). If you would like the soup to be thinner, add in an extra cup of warmed stock. Stir to combine, then taste and add more salt and pepper if needed.
- Serve warm, with desired toppings. As always, if you can do gluten and dairy feel free to put them right back in this recipe! But, I think you will be super surprised at just how yummy the dairy free version is!!