Crockpot Potato Soup Recipes Recipe For Chicken Recipe For Banana

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CROCKPOT POTATO SOUP



Crockpot Potato Soup image

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.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 8h

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 of 4 (about 2 1/4 cups), Calories 418 kcal, Carbohydrate 81 g, Protein 21 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Fiber 7 g, Sugar 17 g

CROCKPOT POTATO SOUP



Crockpot Potato Soup image

Crockpot Potato Soup is so easy to make and loaded with real potatoes! This creamy and cheesy potato soup is loaded with flavor and a sure family favorite!

Provided by Nichole

Categories     Main Course

Time 8h15m

Number Of Ingredients 14

2 1/2 Pounds Russet Potatoes, (About 5 Medium)
4 Cups Chicken Broth
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 Tablespoons Butter
1/2 Cup Sour Cream
4 Ounces Cream Cheese, (Softened to room temperature)
2 Cups Shredded Sharp Cheddar Cheese
2 Tablespoons Cornstarch
2 Tablespoons Cold Water
6 Slices Bacon, (Cooked and Crumbled)
1 Bunch Green Onions, (Diced)

Steps:

  • Wash and peel the potatoes, then dice them into 1/2 inch chunks.
  • Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
  • Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  • If you cooked your soup on low, now turn the crockpot heat up to high.
  • In a small bowl mix together the cornstarch and water, then whisk into the soup.
  • Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.
  • Add the sour cream to a bowl and then add a few Tablespoons of liquid from the soup to the sour cream and stir until smooth.
  • Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.

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