Description
This Crockpot Potato Soup is a creamy, comforting dish perfect for cozy meals. Loaded with tender Yukon Gold potatoes, sautéed carrots, onions, garlic, and seasoned with herbs, this slow-cooked soup is finished with low-fat cheddar, fat-free half-and-half, and flavorful toppings like turkey bacon and fresh chives for a healthier twist on a classic comfort food.
Ingredients
Scale
Soup Base
- 6 Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 40 ounces low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- â…› teaspoon crushed red pepper flakes
Vegetables and Sauté
- 6 carrots, peeled and thinly sliced
- ½ sweet yellow onion, diced
- 2 cloves garlic, peeled and minced
- 2 tablespoons olive oil
Seasoning & Dairy
- 1 teaspoon Parisien Bonnes Herb (blend of chives, French tarragon, basil, and dill)
- 1½ cups fat-free half-and-half
- 1½ cups shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh chives
Garnishes
- Low-fat sour cream
- Turkey bacon, cooked and crumbled
- Sliced green onions
- Chopped fresh chives
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH to ensure the soup doesn’t stick and to start cooking at the proper heat.
- Add Potatoes and Broth: Place diced Yukon Gold potatoes, chicken broth, kosher salt, ground black pepper, and crushed red pepper flakes into the slow cooker, creating the savory base for the soup.
- Sauté Carrots: Heat 2 tablespoons olive oil in a skillet and sauté the thinly sliced carrots for about 3 minutes to soften and bring out their natural sweetness.
- Add Onion: Add the diced sweet yellow onion to the carrots and continue cooking on medium-high heat, stirring occasionally, until the onion becomes translucent indicating it is cooked through.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Combine Vegetables with Broth: Transfer the sautéed carrots, onions, and garlic mixture into the slow cooker with the potato broth mixture, combining all the flavor components.
- Cook Soup: Cover the slow cooker and cook on HIGH for 2 to 3 hours or until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes: Using a potato masher, gently mash some of the cooked vegetables and potatoes in the slow cooker about 3-4 times to create a slightly creamy texture while still leaving chunks for a hearty feel.
- Add Dairy and Herbs: Stir in the Parisien Bonnes Herb blend, fat-free half-and-half, shredded low-fat cheddar cheese, and chopped fresh chives until well combined and the cheese has melted.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with a dollop of low-fat sour cream, crumbled turkey bacon, extra shredded cheese, and additional chopped chives or sliced green onions for extra flavor and texture.
Notes
- Yukon Gold potatoes are preferred for their creamy texture that holds well when cooked.
- You can substitute low-sodium vegetable broth for chicken broth to make it vegetarian-friendly.
- For a thicker soup, mash more of the potatoes or cook uncovered for the last 30 minutes.
- Adjust the crushed red pepper flakes to your spice preference or omit for no heat.
- Turkey bacon can be replaced with regular bacon or omitted for a lower-fat option.
- Make sure to stir occasionally during cooking if your slow cooker tends to hot spots.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
