Crockpot Potato Soup Recipe

Name: Crockpot Potato Soup Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 -10 servings
Ingredients: 2 pounds Yukon gold potatoes, peeled, diced; 1 medium onion, diced; 3 medium carrots, peeled and diced; 3 stalks celery, diced; 6 cloves garlic, minced; 6 slices (turkey) bacon, cooked and crumbled; 5 cups low sodium chicken broth; 1 tablespoon dried parsley; 2 teaspoons chicken bouillon powder; 1 1/2 teaspoons salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 2 tablespoons cornstarch; 1 12 oz. can evaporated milk; 4 oz. cream cheese, softened; 1 cup freshly and finely grated sharp cheddar cheese; cheddar cheese; Bacon; green onions; crackers; sour cream

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Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8 -10 servings
Course
Soup
Cuisine
American

Crockpot Potato Soup Recipe

Victor Mills

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This Skinny Slow Cooker Potato Soup is unbelievably creamy, mega flavorful and super easy in the crock pot! This richly satisfying lightened up potato soup recipe is destined to become a new favorite!

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Ingredients

Servings

2 pounds Yukon gold potatoes, peeled, diced (about 1/4-1/2 inch)
1 medium onion, diced
3 medium carrots, peeled and diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
6 cloves garlic, minced
6 slices (turkey) bacon, cooked and crumbled divided
5 cups low sodium chicken broth
1 tablespoon dried parsley
2 teaspoons chicken bouillon powder
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

ADD LATER:

2 tablespoons cornstarch
1 12 oz. can evaporated milk (I use nonfat)
4 oz. cream cheese, softened (I use 1/3 less fat)
1 cup freshly and finely grated sharp cheddar cheese

GARNISH

cheddar cheese
Bacon
green onions
crackers
sour cream

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Instructions

Lightly grease slow cooker with nonstick cooking spray.
Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon, 4 cups chicken broth and all seasonings and spices. Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender.
Remove 1/2 up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, 1/2 cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
Garnish individual bowls with additional cheese, bacon and plenty of green onions.