Description
This comforting Crockpot Potato Soup recipe features tender Yukon Gold potatoes simmered with fresh vegetables and aromatic herbs in a flavorful chicken broth. Enriched with fat-free half-and-half and low-fat cheddar cheese, this creamy soup is perfect for a cozy meal. Easily prepared in a slow cooker, it’s garnished with sour cream, turkey bacon, and fresh chives for a delicious finish.
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 Aromatics
- 6 carrots, peeled and thinly sliced
- ½ sweet yellow onion, diced
- 2 cloves garlic, peeled and minced
Other Ingredients
- 2 tablespoons olive oil
- 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 Slow Cooker: Spray the inside of the slow cooker with cooking spray and set the temperature to HIGH to preheat.
- Combine Potatoes and Broth: Pour diced Yukon Gold potatoes, low-sodium chicken broth, kosher salt, ground black pepper, and crushed red pepper flakes into the slow cooker, stirring gently.
- Sauté Carrots: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the sliced carrots and sauté for about 3 minutes until slightly tender.
- Add Onion: Add the diced sweet yellow onion to the skillet with the carrots. Continue cooking until the onion becomes translucent, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, taking care not to burn it.
- Combine Vegetables: Transfer the sautéed carrots, onion, and garlic mixture into the slow cooker with the potatoes and broth.
- Cook Soup: Cover and cook on HIGH for 2 to 3 hours, or until the potatoes are very tender and easily pierced with a fork.
- Mash Vegetables: Using a potato masher, mash some of the cooked vegetables directly in the slow cooker. Only mash 3 to 4 times to maintain some texture and creaminess.
- 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 the cheese has fully melted and everything is well combined.
- Serve and Garnish: Ladle the soup into bowls and garnish with a dollop of low-fat sour cream, crumbled turkey bacon, extra shredded cheese, and additional chopped chives or sliced green onions as desired. Serve hot.
Notes
- For a thicker soup, mash more of the potatoes before adding the half-and-half and cheese.
- Use low-sodium chicken broth to better control salt levels.
- If you prefer a vegetarian version, substitute vegetable broth and omit turkey bacon.
- Make sure not to overcook the garlic to avoid bitterness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
