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–+ servings

Healthy Crock Pot Potato Soup with Milk

Let your slow cooker do the heavy lifting for this thick, creamy, and healthy vegetarian loaded baked potato soup—full of flavor and so easy!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 1
Course: Soup
Cuisine: American
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-inch cubes)
  • ½ cup finely diced celery (approximately 3 stalks)
  • 1 onion diced
  • 3 cups vegetable broth plus extra to taste
  • 3 cloves garlic minced
  • ¼ cup salted butter
  • 1 cup milk plus any extra to taste
  • ½ cup parmesan cheese grated
  • 1/2-3/4 cup sharp cheddar grated
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
TASTY TOPPINGS
  • plain greek yogurt or sour cream
  • freshly grated sharp cheddar cheese
  • zesty red pepper flakes
  • chopped green onion chives work too!

Method
 

  1. Chop the vegetables and add them to the pot.
  2. Add the vegetable broth, garlic, butter, salt, and pepper.
  3. Set the slow cooker to HIGH and cook for 4 hours, or set it to LOW for 8 hours.
  4. Return the soup to the slow cooker. Choose your preferred texture: for a smooth soup, use a potato masher or immersion blender to puree it; for a chunky soup, use a wooden spoon to partially mash the potatoes.
  5. Ready to eat? Mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, add more broth or milk as desired. Add extra seasoning and mix-ins along with it.
  6. Taste the dish, adjust seasoning to your preference, add your chosen toppings, and serve. For a loaded baked potato flavor, top with sharp cheddar cheese, sour cream, and green onions.

Nutrition

Calories: 234kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 864mgFiber: 2gSugar: 3g

Notes

I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide! xo
Using unsalted butter? Season a with a little extra salt, to taste.
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed based on toppings and extras.