Crockpot Potato Soup


Crockpot Potato Soup

crockpot potato soup pin

My kids and husband love this Crockpot Potato Soup. You can garnish it with bacon, some heavy cream and cheddar (to add some color to otherwise pretty pale looking potato soup). I like serving it with lamb or beef, it is such a yummy combo!

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
  •  1 (12-ounce) can 2% evaporated milk
  •  3 tablespoons cornstarch
  •  1 cup shredded sharp cheddar cheese — plus additional for serving
  •  1 cup nonfat plain Greek yogurt — plus additional for serving

FOR TOPPING:

  •  Cooked crumbled bacon
  •  Chopped fresh chives

Crockpot Potato Soup 2

Instructions

  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.

    If you like this recipe, feel free to try our Instant Pot Mashed Potatoes.

Nutritional Info

crockpot potato soup nutritional info