Crockpot Potato Soup Recipe

Some recipes just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! It boasts the all-American taste that you crave in a typical potato soup, but this lightened-up version is so much better for you.

When the weather gets chilly, I turn to my plethora of healthy soup and stew recipes for inspiration.

This recipe only takes 15 minutes to prep (!!), and then it lets the slow cooker do the work.

This crockpot loaded potato soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese.

It’s deeply rewarding to come home to this soup at the end of a long day.

While this recipe tastes decadent (like a crockpot potato soup with cream of chicken soup), in keeping with my approach of lightening up comfort food recipes without skimping on flavor, I used a few sneaky swaps.

This healthy potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too.

As it is written, this crockpot potato soup recipe is gluten free. It is also vegetarian if you omit the crumbled bacon from the final topping and opt for vegetable broth rather than chicken broth.

Crockpot Potato Soup

The easiest crockpot potato soup recipe that’s healthy too! Made with evaporated milk, this crockpot potato soup is gluten free & vegetarian.

Prep: 15min

Total: 480min

Yield: 4

Serving Size: 1 of 4 (about 2 1/4 cups; without bacon or chives)

Nutrition Facts: servingSize 1 of 4 (about 2 1/4 cups; without bacon or chives), calories 506 kcal, Carbohydrate 64 g, Protein 24 g, Fat 18 g, Saturated Fat 9 g, Cholesterol 61 mg, Fiber 7 g, Sugar 16 g, Trans Fat 0.2 g, unSaturated Fat 5 g

Ingredients:

• 2 tablespoons unsalted butter*
• 1 small yellow onion (diced)
• 3 large carrots (scrubbed and diced)
• 2 pounds Yukon gold potatoes (peeled and cut into 1/2-inch chunks)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt (plus additional to taste)
• 1/4 teaspoon cayenne pepper
• 3–4 cups reduced-sodium chicken broth ((or vegetable broth for a vegetarian soup))
• 1 can 2% evaporated milk ((12-ounces) )
• 3 tablespoons cornstarch
• 1 cup shredded sharp cheddar cheese (plus additional for serving)
• 1 cup nonfat plain Greek yogurt (plus additional for serving)
• Cooked crumbled bacon ((optional))
• Chopped fresh chives ((optional))

Instruction:

1. Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
2. To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
3. While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
4. Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

CREAMY POTATO SOUP in the Crockpot, Slow Cooker Potato Soup

FAQ

What potato holds up best in soup?

What is the thickening agent for potato soup?

How do you make potato soup not gluey?

Does Paula Deen have a potato soup recipe?

1. 6 slices thick-cut bacon, chopped.
2. 1 medium yellow onion, chopped.
3. 3 tablespoons all-purpose flour.
4. 2 (32-ounce) containers chicken broth.
5. 1 teaspoon kosher salt.
6. ½ teaspoon ground black pepper.
7. 4 pounds russet potatoes, peeled and chopped.
8. 1 cup heavy whipping cream.