Crockpot Potato Soup
There are some recipes that just hit the spot every single time. For me, this Crockpot Potato Soup is forever a winner! The soup gets its creamy texture from Yukon gold potatoes and cheesy flavor from delicious sharp cheddar cheese. It boasts the all-American taste that you crave in a typical potato soup, but this lightened-up version is so much better for you.
This recipe only takes 15 minutes to prep (!!), and then it lets the crockpot do the cooking.
It’s deeply rewarding to come home to it, like a warm and cozy soup welcome at the end of a long day. In addition to the personal satisfaction that comes along with prepping dinner ahead, everyone at your dinner table will be pleased with this recipe.Along with its intrinsic appeal, this potato soup comes with a wide array of topping options to customize each bowl. It’s a sure way to satisfy everyone’s tastebuds. While this recipe tastes decadent, like a crockpot potato soup with heavy cream or crockpot potato soup with cream of chicken soup, in keeping with my approach of lightening up recipes without skimping on flavor, I used a few sneaky swaps. In fact, this soup has a rich, creamy texture without any heavy cream at all.
This simple potato soup is primarily veggie based, and I added a few helpful shortcuts that make it weeknight meal friendly too. Keep your leftover soup in an airtight storage container in the refrigerator for up to 5 days.
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 ½-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- ¼ 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