Crockpot Potato Soup Recipe
BREAKING NEWS. Ben ate this Crockpot Potato Soup recipe for dinner. I know it might seem like an obvious choice—how could you not want a creamy, cheesy bowl of loaded potato soup bliss?—but as with so many other mysteries of life, the man is a soup skeptic. Until now.
I suppose it’s a fairly promising sign for my marital outlook that what I consider to be a serious “project” for our relationship is slowly bringing Ben around to the idea of eating soup for dinner. He does appreciate a good bowl of Slow Cooker Turkey Quinoa Chili and the occasional serving of Shrimp Corn Chowder, but veggie-heavy soups like this Crockpot Loaded Potato Soup recipe usually are met with a plea for takeout instead.
This slow cooker cheesy potato soup? He gobbled his entire bowl! It appears the man can see reason after all.
While this recipe tastes like a Crockpot Potato Soup with heavy cream, in keeping with my approach of lightening up recipes without skimping on flavor, I used a few sneaky swaps instead.
This simple potato soup is primarily veggie based, and I added a few helpful shortcuts that make this Crockpot Potato Soup weeknight meal friendly too.
How to Make the Best Creamy Crockpot Potato Soup
Option 1: White Sauce Base. The most direct way to make potato soup creamy is to cook a butter-and-flour-based white sauce on the stove.
- I don’t mind taking this extra step every once in a while, but because my goal for this slow cooker potato soup was to have it be easily attainable on a weeknight, I was determined to hit upon a “set it and forget it” slow cooker method. The white sauce was a no-go.
Option 2: Canned Soup. The next option for easy, cheesy potato soup to use canned cream-of-something-or-other to thicken it (crockpot potato soup from Paula Deen does this). No thanks.
- We can make much better tasting, better-for-you Crockpot Potato Soup from scratch, with minimally processed ingredients. I dismissed the canned soup option too.
My secret to a healthy Crockpot Potato Soup recipe that’s so rich, creamy, and decadent tasting that even soup-skeptic Ben could not resist? Secret Option 3.
Simple Potato Soup—Healthy Recipe Secrets
Or should I say, Secret Options 3, 4, 5, and 6. This healthy slow cooker potato soup has four tricks to tasting cheesy, creamy, and rich, while staying comparably light.
- Yukon Gold Potatoes. If butter had a potato cousin, it would be Yukon golds. They’re creamier than russets, making them my top choice for Crockpot Potato Soup.
- Nonfat Plain Greek Yogurt. Thick, protein-packed, and creamy, this is an easy way to give the soup velvety texture and make it better for you too. It’s particularly delicious here since it has a similar tang to sour cream, a classic baked potato topping.
- Good-Quality Sharp Cheddar Cheese. Fully flavored cheese means that you can use less and still have the same taste oomph. I recommend grating the cheese directly off the block for maximum melt-factor. Pre-shredded cheeses are usually coated with a powder meant to keep them from sticking together, so they don’t melt as smoothly.
- Evaporated Milk + Cornstarch. This is the biggest healthy creamy potato soup tip! Forget the heavy cream. Stir a slurry of cornstarch and evaporated milk into the slow cooker about 30 minutes before it’s done cooking, and it will thicken into the creamy potato soup of your dreams.
What to Serve with Crockpot Potato Soup
- The Fixins. For a tasty slow cooker LOADED potato soup effect, top it off just like a baked potato: plain Greek yogurt (or sour cream), fresh chives, a sprinkle of bacon, and (go there) extra cheese.
- A Hunk of Crusty Bread. I splurged on a loaf of ciabatta at our neighborhood Italian market, and it was perfect for mopping up every last morsel.
- Buttery Crackers. A good stand-in for bread, they add a nice crunch.
- A Big Green Salad or Roasted Vegetables. For some green, if you feel so inclined.
This tasty Crockpot Potato Soup also makes fantastic leftovers. We enjoyed ours two nights in a row for dinner, and Ben even took the leftovers to work for lunch. It was the ultimate sign of true soup success!
Crockpot Potato Soup
- 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
- Cooked crumbled bacon
- Chopped fresh chives
- 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.
- *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 bacon fat, then use it to sauté in the onions in place of the unsalted butter.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then rewarm in the microwave or on the stove with a splash of chicken broth or milk to thin the soup as needed.
Nutrition InformationAmount per serving (1 of 4 (about 2 1/4 cups)) — Calories: 418, Fat: 9g, Saturated Fat: 5g, Cholesterol: 37mg, Carbohydrates: 81g, Fiber: 7g, Sugar: 17g, Protein: 21g
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