Lightened Up Crock Pot Potato Soup
Cozy up with a bowl of "Lightened Up Crock Pot Potato Soup," an effortlessly creamy and comforting meal that’s perfect for chilly days. This healthier take on classic potato soup combines tender russet potatoes, colorful carrots, celery, and onion, all simmered to perfection in a flavorful chicken or vegetable broth. Thickened with low-fat milk and protein-packed Greek yogurt, this velvety dish skips the heavy cream without sacrificing richness. The crock pot does all the work, making it ideal for busy schedules, while optional toppings like crispy turkey bacon, shredded cheddar cheese, and fresh green onions add a burst of flavor and texture. With just 15 minutes of prep and wholesome ingredients, this lighter potato soup is sure to satisfy the whole family while keeping things guilt-free.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 1 medium (diced) Yellow onion
- 2 stalks (diced) Celery
- 2 medium (diced) Carrots
- 2 cloves Minced garlic
- 4 cups Chicken or vegetable broth
- 1 cup Low-fat milk
- 1 cup Plain Greek yogurt
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped green onions
- 0.5 cup (optional topping) Shredded reduced-fat cheddar cheese
- 0.25 cup (optional topping) Chopped cooked turkey bacon
Instructions
Prepare the vegetables by peeling and dicing the potatoes, and finely chopping the onion, celery, and carrots.
In the crock pot, add the diced potatoes, onion, celery, carrots, minced garlic, chicken or vegetable broth, salt, and black pepper.
Stir the ingredients together to evenly combine.
Cover the crock pot and cook the soup on low heat for 6 hours or on high heat for 3 to 4 hours, until the potatoes are tender and easily mashable.
In a small bowl, whisk together the low-fat milk and cornstarch until smooth.
Once the potatoes are tender, use a potato masher to gently mash some of the potatoes in the crock pot, leaving some chunks for texture (you can also use an immersion blender for a creamier texture).
Stir in the milk and cornstarch mixture until well combined, then let it cook for an additional 15 minutes to allow the soup to thicken.
Turn off the heat and stir in the plain Greek yogurt until the soup is creamy and smooth.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup warm, topped with chopped green onions, shredded cheddar cheese, and cooked turkey bacon, if desired.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
