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Creamy Slow Cooker Potato Cheese Soup
March 15, 2011

I took this recipe and made it a little healthier/lighter. Just by looking at the recipe before I made it, four cups liquid would not be enough for five pounds of potatoes. I used organic red potatoes and instead of chicken soup base and plain water, I used organic chicken broth (about six cups). I didn't need the flour (I've had some experiance cooking potato soup--flour is not really needed as the potato starch thickens the soup well enough) so I cut back on the butter just a bit and sauteed the onion, carrots, celery and a mess of minced fresh garlic all together before adding it to the crockpot with the potatoes and broth. I did add a few more spices (dried chives, onion powder, garlic powder, Beau Monde seasoning). After the potatoes had cooked in the crockpot, I mushed them with my potato masher only slightly for a chunkier soup, then added the milk (I used fat free evaporated milk for a creamier texture--I didn't need the full cup). When this was all said and done, this is a fair soup that was bendable to make my own and worked well to stretch what I had for a cheap lunch this week. I think this would be a good soup to substitute in cauliflower for low-carbers, too.

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