Slow Cooker Low-Fat Loaded Potato Soup

Photo by Dawn U.

PREP TIME

10

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

  • 40

    oz low-fat chicken broth

  • 1

    tsp salt

  • 1

    tsp black pepper

  • 1/8

    tsp red pepper flakes

  • 6

    carrots, peeled and thinly sliced

  • 1/2

    sweet yellow onion, diced

  • 2

    cloves garlic, peeled and minced

  • 2-3

    Tbs olive oil

  • 1

    tsp Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill 1 1/2 cups fat-free half-and-half

  • 1 1/2

    cups low-fat cheese, cheddar or Gruyere work well

  • 2

    Tbs fresh chives, chopped

  • For Garnish:

  • low-fat sour cream

  • turkey bacon, cooked and crumbled

  • chopped green onions, thinly sliced OR

  • chives, chopped

Directions

1. Spray the inside of slow cooker with cooking spray and set the temperature to HIGH. Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker. 2. Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes. Add diced onion to the carrots and cook on medium-high until onion is translucent. Add minced garlic and sauté 30 seconds more. 3. Add sautéed carrots, onion and garlic to the potato broth mixture. Cook on HIGH for 2-3 hours or until potatoes have softened. 4. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times. 5. Add herbs, half-and-half, cheese and chives. Mix well. 6. Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions). Enjoy!

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