Crockpot Potato Soup
A comforting and hearty potato soup made in a slow cooker, perfect for chilly days
Ingredients
Main Ingredients
- 6 units Yukon Gold potatoes (peeled and cut into ½-inch cubes)
- 40 ounces low-sodium chicken broth
- 6 units carrots (peeled and thinly sliced)
- ½ units sweet yellow onion (diced)
- 2 cloves garlic (peeled and minced)
- 2 tablespoons olive oil
- 1.5 cups fat-free half-and-half
- 1.5 cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
Seasonings and Garnishes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon Parisien Bonnes Herb a blend of chives, French tarragon, basil, and dill
Instructions
Preparation
- Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH.
- Pour the diced potatoes, chicken broth, salt, pepper, and red pepper flakes into the slow cooker.
- Sauté the sliced carrots in 2 tablespoons of olive oil for 3 minutes.
- Add the diced onion to the carrots and cook on medium-high until the onion is translucent.
- Add the minced garlic and sauté for 30 seconds more.
- Add the sautéed carrots, onion, and garlic to the potato broth mixture in the slow cooker.
Cooking
- Cook on HIGH for 2-3 hours or until the potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times for a chunky texture.
- Add the herbs, half-and-half, cheese, and chives. Mix well.
- Once the cheese has melted, ladle the soup into bowls and garnish with sour cream, turkey bacon, extra cheese, and chives or green onions.
Notes
Serve this creamy potato soup hot in bowls, garnished with low-fat sour cream, crumbled turkey bacon, and a sprinkle of chives or green onions. Pair it with crusty bread or a fresh salad for a complete meal. To store leftovers, let it cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months.