Saturday, November 16, 2019

Slow Cooker Potato Soup

Recently I have been wanting to use my slow cooker more so dinner could be simmering away while we enjoyed the day out. Or just sitting around reading or errands. You get the idea. I had lots of potatoes which I feared would go too soft if they weren't used soon so I decided on a potato soup.

A few weeks back I did a baked potato soup using a Skinny Taste recipe.  This one is a somewhat healthier version I found online.  I said somewhat because the way it's prepared and some of the ingredients are lower calorie.....but then it states you can bump it with crumbled bacon and cheese and cheese,  Funny.

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 I had made a baguette earlier that day so it was a treat to sop up the comfortingly hot soup.


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Slow Cooker Potato Soup

  •  2 tablespoons unsalted butter*
  •  1 small yellow onion — diced
  •  2 pounds Yukon gold potatoes — peeled and cut into 1/2-inch chunks
  •  1 teaspoon Italian seasoning
  •  1 teaspoon salt 
  •   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

  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 potatoes, Italian seasoning, salt, 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 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.
The original recipe may be found at Well Plated here. I pretty much followed it but, as usual, a recipe is more like a set of guidelines.

Sharing with Beth Fish Reads for her Weekend Cooking series and Deb at Kahakai Kitchen for Souper Sunday.

7 comments:

Mae Travels said...

Potato soup is a great idea for this unseasonably cold spell. My usual way of making it is similar (though no instant pot), but I just puree some of the potatoes with my immersion blender rather than using cornstarch.

best... mae at maefood.blogspot.com

Beth F said...

I'm a big fan of SkinnyTaste. I'm making soup tonight and your baguette caught my eye. I think I'll bake bread. :)

Jackie McGuinness said...

This sounds good. I use my slow cooker for ribs and a few other things. I did make my lamb shanks in it last week but found it didn't thicken as much.

jama said...

Thanks for the recipe! Sounds good. :)

Deb in Hawaii said...

I love potato soup and don't use my slow cooker nearly enough. Your soup looks delicious. Thanks for sharing it with Souper Sundays this week. ;-)

Debra Eliotseats said...

I love potato soup and haven't made it yet this season. I just made a healthy pumpkin pie that called for cream. I subbed in vanilla almond milk and it worked this fine. However, keep the cheese and bacon please!!! :)

Katherine P said...

Yum! Potato soup and a fresh made baguette sounds like perfection. I had a potato soup recipe I really loved but some of the ingredients are now hard to find so I'll have to try this one - and this one being healthier doesn't hurt!

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