Crockpot  Potato Soup

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 (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)

1

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.

VIEW MORE

SAUTÉ!

2

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.

VIEW MORE

COOK!

3

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.

VIEW MORE

ADD!

4

Just before serving, stir in the shredded cheddar and Greek yogurt. Lightly mash. Serve warm!

VIEW MORE

MASH!

The easiest crockpot potato soup recipe that's healthy too! Made with evaporated milk, this crockpot potato soup is gluten free & vegetarian.