Well Plated · by Erin Clarke★ 4.9 (180)
Crockpot Potato Soup
NUTRITION · PER SERVING480M COOK
CAL 25%·PRO 51%
CARBS 64G51% OF CAL
6G FIBER12G SUGAR46G OTHER
FAT 17G31% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker potato soup made creamy with evaporated milk and Greek yogurt, topped with cheddar and bacon. Comfort in a bowl with minimal hands-on time.
mainamericansoup⏲️ slow cooker🍳 skilletgluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter*
- 1 small yellow onion (diced)
- 3 large carrots (scrubbed and diced)
- 2 pounds Yukon gold potatoes (peeled and cut into 1/2-inch chunks)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt (plus additional to taste)
- 1/4 teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth ((or vegetable broth for a vegetarian soup))
- 1 can 2% evaporated milk ((12-ounces) )
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese (plus additional for serving)
- 1 cup nonfat plain Greek yogurt (plus additional for serving)
- Cooked crumbled bacon ((optional))
- Chopped fresh chives ((optional))
At a glance
PER SERVING · TIME 480M
CAL 25%·PRO 51%
CARBS 64G51% OF CAL
6G FIBER12G SUGAR46G OTHER
FAT 17G31% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7h
- Sodium
- 1179mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1654mg
- Calcium
- 526mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.