Freezer Meal Recipes / Dinner / Gluten Free Dairy Free Potato Soup

Gluten Free Dairy Free Potato Soup

This is a delicious and creamy gluten free dairy free potato soup, and it is easy to prepare in the slow cooker. It's sure to become a family favorite and will please even the smallest in your family!
10 Servings Meet The Cook Print
Gluten Free Dairy Free Potato Soup

Ingredients

  • 11 ¼ cups dice Russet Potato
  • 1 ¼ cups dice Onion
  • 10 teaspoons mince Garlic, Cloves
  • 8 cups Chicken Broth/Stock
  • 1 tablespoon Season Salt
  • 16 ounces soften Cream Cheese, Dairy Free
  • ¼ cups slice Green Onion (Scallion)
  • ¼ cups Cheddar Cheese, Shredded, Dairy Free

Freezer Containers

  • 3 Gallon Freezer Bags
  • 3 Pint Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add potatoes, onion, garlic, chicken stock and seasoning salt to crock pot.
  2. Cook in slow cooker on high for 6 hours or on low for 10 hours.
  3. After cooking for specified time, add the softened cream cheese.
  4. Puree soup with an immersion blender until cream cheese is mixed in and about half of the soup is blended. (You could remove some soup and blend it with the cream cheese in a traditional blender and then add it back in)
  5. Stir well.
  6. Serve with green onions and shredded cheese on top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Add potatoes, onion, garlic, chicken stock and seasoning salt to crock pot.
  2. Cook in slow cooker on high for 6 hours or on low for 10 hours.
  3. After cooking for specified time, add the softened cream cheese.
  4. Puree soup with an immersion blender until cream cheese is mixed in and about half of the soup is blended. (You could remove some soup and blend it with the cream cheese in a traditional blender and then add it back in)
  5. Stir well.
  6. Let cool.
  7. Divide green onions and cheddar cheese among indicated number of pint freezer bags.
  8. Divide soup among indicated number of gallon size freezer bags. Remove as much air as possible, label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat soup on stovetop for 8-10 minutes, until warmed through.
  2. Serve with green onions and shredded cheese on top.

7 Comments

Join the discussion
  1. Is there a sub for the dairy free cream cheese? I’d still like it to be a whole foods recipe and I’m just guessing that DF cream cheese is pretty processed.

    1. Krista you can just use your favorite organic cream cheese. If you’re still going for dairy free though you could try goat cheese or coconut butter could work as well.

  2. My daughter is allergic to dairy and poultry, which makes life very difficult. I am gluten free and I go with th dairy free for everything because of her. I normally use chicken when she’s off at college. With this recipe I am going to try using veggie broth instead of chicken because she’s excited to try it. I hope it turns out!
    Thanks for the recipe, and for those who haven’t tried “dairy free” sour cream its not bad at all! We use it at all holiday parties by making dip with it. I don’t tell anyone and they usually ask for the recipe 🙂. Good luck with the regular cheese though, we haven’t found an alternate cheese that tastes remotely close to dairy cheese.
    Denise

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