Potatoes are so good, no matter how you make them, but we hear that they’re kind of hard on your waistline. It’s such a shame! That’s why we created Skinny Potato Soup… so you can enjoy the tender, mushy spuds without all of the guilt! It’s creamy, thick, and basically tastes like a baked potato transformed into a soup. Yum-a-lum! It’s perfect for chilly days or when you are craving something comforting. Don’t let your diet keep you from eating your favorite foods! Grab a bowl of cheesy Skinny Potato Soup and be happy!

image 22169 - Potatoes are so good, no matter how you make them, but we hear that they're kind of hard on your waistline. It's such a shame! That's why we created Skinny Potato Soup... so you can enjoy the tender, mushy spuds without all of the guilt! It's creamy, thick, and basically tastes like a baked potato transformed into a soup. Yum-a-lum! It's perfect for chilly days or when you are craving something comforting. Don't let your diet keep you from eating your favorite foods! Grab a bowl of cheesy Skinny Potato Soup and be happy!

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 6 slices turkey bacon, cooked, crumbled, and divided, plus more for garnish
  • 5-6 cups low-sodium chicken broth, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons chicken bouillon powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 (12-ounce) can evaporated milk
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly and finely grated, plus more for garnish
  • green onions, optional, chopped, for garnish
  • crackers, optional, of your choice, for garnish
  • sour cream, optional, for garnish
Also Read:  Magical Chicken Marsala

Directions

Step 1 –Lightly grease a slow cooker with nonstick cooking spray.

Step 2 –Add the potatoes, the onion, the carrots, the celery, the garlic, 2 strips of the crumbled bacon, 4 cups of the chicken broth, the parsley, the chicken bouillon, the salt, the thyme, the oregano, and the pepper to the slow cooker.

Step 3 –Cover and cook the mixture until the potatoes are completely tender, about 4-5 hours on high heat and 8-10 hours on low.

Step 4 –Transfer 1/2-2/3 cup of the soup, the cornstarch, 1/2 cup of the evaporated milk, and the cream cheese to a blender and blend until very smooth, making sure to let the steam escape. Add additional evaporated milk as needed.

Step 5 –Pour the creamy soup blend back into the slow cooker along with the remaining evaporated milk and stir to combine.

Step 6 –Cook the mixture until combined, about 20 minutes on high.

Step 7 –Stir in 1 cup of the cheddar until smooth.

Step 8 –Serve, garnished with your favorite toppings.