Crockpot Potato Soup Recipe
This comforting Crockpot Potato Soup features tender Yukon gold potatoes, carrots, and onions slow-cooked to creamy perfection. Enriched with sharp cheddar cheese and Greek yogurt, it offers a velvety texture without heavy cream. Perfect for chilly days, it can be garnished with bacon, fresh chives, and extra cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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 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 (or vegetable broth for vegetarian)
- 1 can (12 ounces) 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
Optional Garnishes
- Cooked crumbled bacon
- Chopped fresh chives
Instructions
- Sauté: Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 6 to 8 minutes until softened, stirring frequently and adjusting the heat to prevent browning. Transfer the sautéed onions into the slow cooker.
- Cook: Add the diced carrots, Yukon gold potatoes, Italian seasoning, kosher salt, cayenne pepper, and 3 cups of reduced-sodium chicken broth to the slow cooker. Stir well to combine all ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are completely tender and cooked through.
- Whisk Mixture: While the vegetables are cooking, whisk together the 2% evaporated milk and cornstarch in a medium bowl until smooth and lump-free. About 30 minutes before the cooking time is complete, pour this mixture into the slow cooker, stirring to combine. Continue cooking for the last 30 minutes to allow the soup to thicken.
- Stir and Mash: Just before serving, stir in the shredded sharp cheddar cheese and nonfat plain Greek yogurt. Using a potato masher or a large spoon, mash about half of the potatoes directly in the slow cooker to create a thick, creamy texture that will continue to thicken as it cools.
- Adjust Consistency and Season: If you prefer a thinner soup, warm the remaining 1 cup of chicken broth and gradually stir it into the soup until your desired consistency is achieved. Taste and adjust the salt and pepper as needed.
- Serve: Serve the soup hot, topped with optional cooked crumbled bacon, fresh chopped chives, and additional cheddar cheese or Greek yogurt to taste.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- If you want extra creaminess, you can add more Greek yogurt or cheese as a topping.
- To make this soup gluten-free, ensure that the chicken broth and cornstarch used are certified gluten-free.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
- Adjust the cayenne pepper to your spice preference or omit for a milder flavor.
Keywords: crockpot potato soup, slow cooker potato soup, creamy potato soup, easy potato soup, comfort food soup, cheesy potato soup, Greek yogurt soup
Find it online: https://ricoloranz.com/crockpot-potato-soup-recipe/
