– 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 (or vegetable broth for a vegetarian soup) – 1 can 2% evaporated milk (12-ounces) – 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 (optional) – Chopped fresh chives (optional)
Spray slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté. Add to the slow cooker.
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Add the carrots, potatoes, Italian seasoning, salt, cayenne, and chicken broth. Stir to combine. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
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In a medium bowl, whisk together the evaporated milk and cornstarch. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
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Just before serving, stir in the shredded cheddar and Greek yogurt. Lightly mash. Serve warm!
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