Easy, healthy Crockpot Potato Soup recipe. Creamy, cheesy, and loaded, this simple potato soup tastes decadent but is better for you!
4.85 from 13 votes
Leave a Review »

Crockpot Potato Soup

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
7 hrs
Total Time:
8 hrs
Creamy Crockpot Potato Soup recipe. Healthy potato soup in the slow cooker! Creamy and loaded, this simple potato soup tastes decadent but is good for you.

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

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.

Recipe Notes

  • *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.
Course: Main Course
Cuisine: American
Keyword: crockpot potato soup recipe, healthy crockpot recipe, healthy slow cooker potato soup

Nutrition Information

Amount 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

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!