Skinny Slow Cooker Potato Soup – Home Inspiration and DIY Crafts Ideas

Hey there, welcome to our recipe blog. Below you can obtain an overview on just how to make really delicious Skinny Slow Cooker Potato Soup dishes. The production procedure is really simple, you simply require to follow the approaches that we have written on this page. The adhering to are the phases of how to prepare Skinny Slow Cooker Potato Soup. Please adhere to the instructions well.

INGREDIENTS

2 pounds russet potatoes, peeled, diced (about 1/4-1/2 inch)

1 medium onion, diced

3 medium carrots, peeled and diced (about 1 cup)

3 stalks celery, diced (about 1 cup)

6 cloves garlic, minced

6 slices (turkey) bacon, cooked and crumbled divided

5-6 cups low sodium chicken broth divided

1 tablespoon dried parsley

2 teaspoons chicken bouillon powder

1 1/2 teaspoons salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon pepper

ADD LATER:

2 tablespoons cornstarch

1 12 oz. can evaporated milk (I use nonfat)

4 oz. cream cheese, softened (I use 1/3 less fat)

1 cup freshly and finely grated sharp cheddar cheese

GARNISH:

cheddar cheese

bacon

green onions

crackers

sour cream

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This Skinny Slow Cooker Potato Soup is unbelievably creamy, super flavorful and absolutely the best I’ve ever tried! and its super easy in the crock pot!

INSTRUCTIONS

Lightly grease slow cooker with nonstick cooking spray.
Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon, 4 cups chicken broth and all seasonings and spices. Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender.
Remove 1/2 up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, 1/2 cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
Pour creamy blender contents back into slow cooker along with remaining evaporated milk and 1 cup chicken broth. Stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in up to 1 cup additional chicken broth.
Garnish individual bowls with additional cheese, bacon and plenty of green onions.

RECIPE NOTES

Try this Potato Soup with my Moist Sweet Cornbread!

Original Recipes visit: Skinny Slow Cooker Potato Soup @ carlsbadcravings.com

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