Skinny Crock Pot Potato Cheddar Soup

Ingredients Gathering: Gather 4 cups of diced potatoes (about 4 medium potatoes), 1 onion (diced), 2 cloves of garlic (minced), 4 cups of low-sodium chicken or vegetable broth, 1 cup of unsweetened almond milk (or any milk of your choice), 1 cup of shredded reduced-fat cheddar cheese, 2 tablespoons of cornstarch (or arrowroot powder), 1 teaspoon of dried thyme, salt and pepper to taste, and optional toppings such as chopped green onions and crispy turkey bacon bits.

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Prepare Ingredients: Peel and dice the potatoes and onion, and mince the garlic.

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Combine Ingredients in Crock Pot: In a slow cooker, combine the diced potatoes, diced onion, minced garlic, low-sodium chicken or vegetable broth, and dried thyme. Stir well to combine.

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Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the potatoes are tender.

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Thicken Soup: In a small bowl, whisk together the unsweetened almond milk and cornstarch until smooth. Pour the mixture into the slow cooker, stirring well to combine. Cook for an additional 30 minutes on high heat, or until the soup has thickened slightly.

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Add Cheese: Stir in the shredded reduced-fat cheddar cheese until melted and well incorporated into the soup. Season with salt and pepper to taste.

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Serve: Ladle the Skinny Crock Pot Potato Cheddar Soup into bowls and garnish with optional toppings such as chopped green onions and crispy turkey bacon bits. Serve hot and enjoy!

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