Crockpot Potato Soup
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Unrated
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Prep Time
15 mins
-
Cook Time
7 hrs
-
Total Time
8 hrs
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Servings
4 servings
-
Calories
506 kcal
Crockpot Potato Soup
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The easiest crockpot potato soup recipe that's healthy too! Made with evaporated milk, this crockpot potato soup is gluten free & vegetarian.
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Ingredients
- 2 tablespoons butter unsalted
- 1 small yellow onion diced
- 3 large carrot scrubbed and diced
- 2 pounds potato peeled and cut into 1/2-inch chunks, Yukon gold variety
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon cayenne pepper
- 3–4 cups chicken broth or vegetable broth for a vegetarian soup, reduced-sodium
- 1 can evaporated milk 12-ounces, 2% fat
- 3 tablespoons cornstarch
- 1 cup cheddar cheese plus additional for serving, shredded sharp
- 1 cup Greek yogurt plus additional for serving, nonfat plain
For Topping:
- Bacon optional, cooked crumbled
- chives optional, chopped fresh
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- *SUBSTITUTION TIP: If you plan to serve the soup with bacon, I suggest chopping it into bite-size pieces, then sautéing it in a large skillet over medium-low heat until crisp, about 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons of the bacon drippings, then use it to sauté in the onions in place of the unsalted butter.
- TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat in the microwave or on the stove with a splash of milk or chicken broth as needed until heated through.
- TO FREEZE: Instead of mashing about half the potatoes in the slow cooker during Step 4, you should mash almost all of them (you may need to add more broth to thin the soup). Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
Nutrition Information
Show Details
Serving
1of 4 (about 2 1/4 cups; without bacon or chives)
Calories
506kcal
(25%)
Carbohydrates
64g
(21%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
61mg
(20%)
Potassium
1316mg
(28%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
9553IU
(191%)
Vitamin C
49mg
(54%)
Calcium
346mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1of 4 (about 2 1/4 cups; without bacon or chives) | |
| Calories | 506kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Potassium | 1316mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 9553IU | 191% |
| Vitamin C | 49mg | 54% |
| Calcium | 346mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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