Chunky Cream Of Potato Soup (Slow Cooker & Gluten Free) - cooking recipe

Ingredients

4 1/2 quarts potatoes (approximately)
1 cup bacon, diced and uncooked
1 onion, large
2 tablespoons garlic, minced
water
2 beef bouillon cubes
1/2 cup rice flour
4 cups milk
salt

Preparation

Peel and dice potatoes, enough to fill a 6 quart slow cooker 3/4 full. Rinse well and place in cooker.
Cook bacon, and add to the cooker, leaving the grease in the frying pan.
Dice onion, and cook along with the garlic in the bacon fat. Add to the cooker.
Dissolve the bouillon cubes in hot water and add to the cooker. Add enough water to just cover the potatoes. Mix well.
Cover and Cook on high until potatoes are tender, about 4-4 1/2 hours.
Remove about 1/3 of the potatoes (or more, depending on how chunky or smooth you want your soup). Mash these potatoes well, and blend with the rice flour and milk.
Add the cream base to the slow cooker, and continue to cook on high for 1 hour, stirring once or twice to keep the rice flour from clumping up.
Add salt to taste before serving.