This has quickly become a staple in our home. It is a copycat version of the Olive Garden Zuppa Toscana soup. The recipe can be found here. The best part of this recipe is that it does not have any inherent modifications for GF/DF; however, make sure that the chicken stock, sausage, and bacon say that they are gluten-free.
ALSO to note… you do not have to use a crockpot for this recipe. You can dice the potatoes and put them in the oven at 400 degrees Fahrenheit for an hour for crisp potatoes, or you can dice the potatoes and throw them into a pot with the chicken stock to boil until soft. I LOVED boiling the potatoes in the chicken stock because the flavor of the potato shines through much better. As well, you can use half the coconut milk to enhance the flavors of all the other ingredients and have a less broth-y soup. I also like using HOT Italian sausage.