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Skinny Crock Pot Potato Cheddar Soup

Julie Wunder
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.
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Soup
Cuisine American
Servings 6
Calories 309 kcal

Ingredients
  

  • 2 pounds red potatoes, peeled and cut into ½-inch cubes
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 64 oz vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup 2% milk
  • 2 cups cheddar cheese

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 309kcalCarbohydrates: 34gProtein: 14gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 43mgSodium: 1698mgPotassium: 877mgFiber: 4gSugar: 8gVitamin A: 4488IUVitamin C: 16mgCalcium: 348mgIron: 2mg
Keyword Crock Pot Potato Cheddar SOup
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