CROCK POT BAKED POTATO SOUP

bowl of potato soup with a spoon it in, topped with green onions, bacon, greek yogurt and cheddar cheese

CROCK POT BAKED POTATO SOUP

Looking for the ultimate comfort food that practically cooks itself? This Crockpot Baked Potato Soup is creamy, dreamy, and loaded with flavour—plus, it's healthy and ridiculously easy to make!

Prep Time 15

Cook Time 7 20

Total Time 7 35

Servings Servings

Ingredients

3 pounds Yellow-Fleshed Potatoes (such as Yukon Gold) cut into small chunks
1 medium Onion diced
2 Cloves Garlic minced
3 medium Carrots peeled and diced
3 Celery Stalks diced
4 cups Chicken or Vegetable Broth
1 tsp Dried Thyme
1 tsp Dried Parsley
1 tsp Salt (or to taste)
½ tsp Black Pepper
1 cup Unsweetened Almond Milk or Low-Fat Milk
½ cup Plain Greek Yogurt
½ cup Cheddar Cheese shredded, optional, for topping
4 slices Bacon cooked and crumbled, optional, for topping
2 Green Onions sliced, optional, for topping

Instructions

Place the diced potatoes, onion, minced garlic, carrots, celery, chicken or vegetable broth, thyme, parsley, salt, and pepper into the crockpot.
Stir to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return to the crockpot.
Stir in the almond milk or low-fat milk and the Greek yogurt until well combined. Cook for an additional 15-20 minutes on low to heat through.
Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped green onions if desired.

Notes

For a chunkier soup, blend only half of the soup and leave the rest with potato chunks.

Nutrition