Crock Pot Potato Cheddar Soup
My Skinny Crock Pot Potato Cheddar Soup is the perfect healthy vegetarian “set it and forget it” meal! Let bites of red potatoes, carrots, onions, garlic, and spices simmer all day in your slow cooker, adding the cheese and milk when you get home. This chunky potato soup is a unique and lightened-up twist on a cozy potato soup.
Ingredients
- 2 pounds red potatoes, peeled and cut into ½-inch cubes
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 5 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon garlic, minced
- 1 bay leaf
- ½ teaspoon salt and pepper, to taste
- 2 cups 2% milk, plus 2 tablespoons
- 2 tablespoons cornstarch
- 2 cups cheddar cheese, shredded
- Garnish: extra shredded cheese, chives or green onions.
Instructions
- In a large crock pot, place potatoes, carrots, onion, vegetable broth, thyme, garlic, and bay leaf. Salt and pepper to taste. Cover the slow cooker.
- 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.
- During the last 30 minutes of cooking, whisk together the cornstarch with two tablespoons of milk. Mix well until you have a slurry mixture. Add the slurry mixture to the rest of the milk and stir it all into the crock pot.
- Allow to cook for 30 more minutes or until the sauce has thickened.
- Stir in cheese until melted.
- Spoon into bowls and serve with extra shredded cheese and chives or green onions. Serve immediatly.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition
Calories: 250kcalCarbohydrates: 37gProtein: 16gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 504mgPotassium: 919mgFiber: 4gSugar: 9gVitamin A: 3583IUVitamin C: 16mgCalcium: 279mgIron: 1mg
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