My Skinny Crock Pot Potato Cheddar Soup is the perfect vegetarian “set it and forget it” meal! You can let the yummy flavors simmer all day, adding the cheese and milk when you get home.
Bringing out the Crock Pot makes me happy. Ever since I did the Crock Pot challenge a few years ago, I fell in love with just how easy dinner can come together in a slow cooker.
Planning ahead and getting dinner in the Crock Pot is the only way I had time to cook most days when I was working at WLOS. I have a little more time these days to prepare food, but I still love the ease of the slow cooker.
It means I can fix dinner when I’m fixing breakfast and then not worry about it for the rest of the day. The hubs even loves it because he knows something good always comes out of my slow cooker.
The potato soup is simple and delicious. Using 2% milk instead of cream keeps the calories down, but still brings a lot of flavor to the table. You can serve it with crusty whole grain bread, a salad or a sandwich for a complete meal.
- 2 pounds red potatoes peeled and cut into 1/2-inch cubes
- 2 medium carrots chopped
- 1 medium onion chopped
- 64 oz vegetable broth
- 1 teaspoon thyme
- 1 teaspoon garlic minced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk
- 2 cups cheddar cheese
- Place potatoes, carrots, onion, broth, thyme, garlic, bay leaves, salt and pepper in the Crock Pot and cover.
- Cook on low 6-8 hours or high 3-4 hours or until the vegetables are tender. Remove the bay leaves.
- Stir in the milk and cook on high for another 15 minutes.
- Turn off heat, remove cover and let stand for 5 minutes.
- Stir in cheese until melted.
The cheese melts better the higher fat content. I recommend using half 2% cheese and half regular for reduced calories. For best melting use regular cheese.
Do you use your Crock Pot of Slow Cooker?
Do you call it the Crock Pot or the Slow Cooker?