Get your soup on with this potato perfection!
Cream of Potato Soup might sound like an indulgence that you would never see on a healthy eating plan. But this healthy spin on the classic favorite is healthy and low in fat and calories, while still having that delicious thick and creamy quality.
Want to create a meal filled with a bunch of southern favorites? Try our recipe for Southern Fried Chicken and Macaroni and Cheese with these potatoes.
Slow Cooker - Cream of Potato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup white onion diced
- 1 clove garlic minced
- 2 cups red potatoes with peeling cubed, scrubbed, and rinsed
- 2 cups 2% milk plus 2 tablespoons
- 2 cups vegetable broth low sodium or chicken broth
- 1 tablespoon rosemary fresh, snipped, optional 1 teaspoon dried rosemary
- salt to taste
- 1/4 teaspoon black pepper use more if desired
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes optional, use if you like some heat in your soup
- 2 tablespoons cornstarch
Instructions
- Add oil to a small skillet and sauté onion on medium-low heat until tender, about 4 minutes. Add garlic and continue sauteing 1 additional minute. Add to slow cooker sauteed onion and garlic, 2 cups milk, the vegetable or chicken broth, rosemary, salt, black pepper, paprika and crushed red pepper flakes (if using), stir to combine. Add potatoes, cover and cook on low heat 6 to 8 hours.
- About 15 minutes before the end of cooking time, combine 2 tablespoons cornstarch with 2 tablespoons milk and stir until smooth. Add cornstarch and milk mixture to the slow cooker, stir to combine. Cover and allow the sauce to continue cooking until thickened, about 10-15 minutes.
Nutrition Information
Have you made this recipe?
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This looks yummy! How many servings does this make?
Diane, About 4 servings…a little more than 1/2 cup.
Sounds like a comfort food to me. Reminds me of a recipe my Mother used to make!
This was so good!
Tried this!!! It's amazing!!!!
Made them last night. Fabulous!
Pan, Thanks so much! My husband had leftovers for breakfast. 🙂
So easy and so YUMMY!
Can you tell me what type of milk was used for this recipe?
Dean, I used 2% cow’s milk (organic). I have also made this recipe with both skim and whole milk.
Just curious, if this recipe would work with coconut milk or cream of coconut? We're going dairy-free for the sake of my child. Any thoughts?
Hmmmm….I'm not sure about the taste. It's definitely worth a try. Please keep us posted.
I haven't this one… but I've made mashed potatoes using unsweetened regular almond milk very successfully.
I tried this today but the milk looked like it got all chunky and basically all of the liquid disappeared so it wound up with just potato mush that sort of looked burned. Thoughts?
Melissa, Does your crockpot have a good lid and was this cooked on low?
Just tried this amazing, next time I'll double recipe so I can freeze some. It was awesome…