Go Back
–+ servings
CrockPot Potato Soup

Creamy CrockPot Potato Soup that Warms Your Soul

This CrockPot Potato Soup is a cozy, gluten-free dish that warms your soul with creamy Yukon gold potatoes and sharp cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Yellow Onion Shallots or leeks can be used instead.
  • 2 medium Carrots Substitute with parsnips for a different flavor profile.
  • 4 cups Yukon Gold Potatoes Other potatoes like russet or red can be used but may alter creaminess.
  • 1 tbsp Italian Seasoning Use a blend of dried basil, oregano, and thyme if unavailable.
  • 1 tsp Kosher Salt Adjust to taste as needed.
  • 1/4 tsp Cayenne Pepper Omit if you prefer a milder soup.
  • 3 cups Reduced-Sodium Chicken Broth Vegetable broth can be substituted for a vegetarian version.
  • 1 cup 2% Evaporated Milk Regular milk or non-dairy milk can be used, but may affect thickness.
  • 2 tbsp Cornstarch Omit if substituting with cream which is already thick.
  • 1 cup Shredded Sharp Cheddar Cheese Substitute with Monterey Jack or vegan cheese for a dairy-free version.
  • 1/2 cup Nonfat Plain Greek Yogurt Use regular yogurt or sour cream instead.
  • 1/2 cup Cooked Crumbled Bacon Omit for a vegetarian version.
  • 1/4 cup Chopped Fresh Chives Scallions can be an alternative.

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions for CrockPot Potato Soup
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray.
  2. In a skillet over medium heat, melt a tablespoon of unsalted butter. Add the diced yellow onion and sauté for about 6-8 minutes until soft and translucent.
  3. Into the slow cooker, add in the diced carrots, Yukon gold potatoes, Italian seasoning, kosher salt, cayenne pepper, and 3 cups of reduced-sodium chicken broth. Stir gently.
  4. Set your slow cooker to low and let the soup cook for about 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
  5. During the last 30 minutes of cooking, whisk together 2% evaporated milk and cornstarch in a bowl until smooth and add to the slow cooker.
  6. Just before serving, stir in the shredded sharp cheddar cheese and nonfat plain Greek yogurt. Mash half of the potatoes for thickness.
  7. Serve hot, topped with cooked crumbled bacon and fresh chopped chives.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store soup in an airtight container for up to 5 days in the fridge. For longer storage, freeze in portion-sized containers for up to 3 months.

Tried this recipe?

Let us know how it was!