*This post has been updated from the original version published in November 2010.
I have been craving this soup lately! I guess that I needed some extra carbs in my diet:) I’m a believer in healthy carb diets that consist of loads of vegetables, whole grains and fruits. Potatoes contain nutrients that are good for you, like Vitamin C, calcium, potassium and fiber. You don’t have to eliminate white potatoes and eat only sweet potatoes as part of a healthy diet.
I love eating white, yellow, purple, red and sweet potatoes, especially in a post-workout meal when my body needs to replenish glycogen stores. This is my FAVORITE potato soup recipe from an old Irish cookbook. I modified the recipe to a lightened-up version for the slow cooker. Easy peasy.
It’s also really simple to convert this recipe for the Instant Pot. Taste of Home has a simple guide to convert any slow cooker recipe to an Instant Pot recipe.
This simple soup recipe is straight from Dublin, so you know it has to be good! I did change it up a bit to cut the fat and calories, but it’s still incredibly delicious!
Lightened Up Slow Cooker Potato Soup
Easy Prep Tips:
I love to bake bacon in the oven (no greasy mess!) Cook bacon at 400 degrees in a baking pan fitted with a rack (for drippings) for 15-20 minutes. Cook until it is crispy, but not too done.
Now dice your onions.
Melt the butter in a sauté pan over medium-low heat. Add onions and cook until clear, but do not brown.
Next, add all of the ingredients to the slow cooker, reserving 1 cup of milk and the cornstarch. Cook 4 hours on low heat. Whisk cornstarch into the reserved cup of milk (milk should be cold) and add to soup. Pour soup mixture into a stockpot on the stove and cook on low heat for 10 minutes to thicken. Use a potato masher and gently mash potatoes until it’s creamy, but still has some small chunks of potatoes. I like to use an immersion blender here, leaving some chunks of potatoes for more texture.
Ladle into bowls and add your favorite toppings. I love freshly grated sharp cheddar, a few pieces of bacon, parsley, scallions and salt and pepper. A great comfort meal.
Another slow cooker soup favorite is Southern Ham Vegetable Soup. I make it every year around the holidays. It’s the best way to use up a ham bone!
How to Make Slow Cooker Potato Soup:
- 3 tbsp organic unsalted butter
- 2 medium onions diced (you can also use leeks here or one onion and one leek they give great flavor)
- 2 lbs baking potatoes peeled and diced into cubes
- 3 cups chicken stock or broth
- 4 cups 2% milk divided (I use the Fairlife brand for more protein
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- sea salt and pepper to taste
- 6 slices of cooked bacon crumbled (go for natural, nitrate free bacon)
Melt butter in a sauté pan over medium-low heat. Add onions and cook until translucent but not browned, about 4-6 minutes, stirring often.
Add to slow cooker along with diced potatoes, 3 cups of milk, chicken stock, salt and pepper. Cover and slow cook on low heat for 4 hours. Remove lid and check potatoes. They should be soft when pierced with a fork.
Mix reserved 1 cup of milk and cornstarch with a whisk until well blended. If you want to add a little more rich creaminess to this soup, you can add a couple of tablespoons of heavy cream to this cornstarch mixture. Add mixture to soup and continue to cook on low heat for additional 10 minutes, or until soup is thickened. * I pour the soup into a do this on the stovetop right before serving.
- Next, take a potato masher and gently mash potatoes until it’s creamy, but still has some small chunks of potatoes. You can use an immersion blender here, but I don’t like this soup too creamy, I like more texture.
- Ladle into bowls and add crumbled bacon and any other favorite toppings.