Skinny Slow Cooker Potato Soup

Ingredients:

  • 6 - 8 slices of cooked turkey bacon, diced

  • 2 lbs Yukon gold potatoes, peeled and diced into 1/2 inch pieces

  • 1 yellow onion, peeled and diced

  • 4 cups reduced-sodium chicken stock

  • 12 oz can low fat-evaporated milk

  • 2 Tbsp cornstarch

  • 4 oz reduced-fat cream cheese, softened

  • 1 cup cheddar cheese, shredded

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • pinch ground celery seed

  • sliced green onions or chives, for garnish

  • additional shredded cheese, for garnish

  • additional bacon, for garnish

Instructions:

  • To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine.

  • Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.

  • Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.

  • Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.

  • Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.

Stovetop Instructions:

  • Add a slight drizzle of olive oil or butter to a dutch oven or large heavy-bottomed pot. Add onions and cook 2-4 minutes. Add in diced bacon, diced potatoes and pour in chicken stock.

  • Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender. Whisk cornstarch into evaporated milk until no lumps remain.

  • Add mixture to the pot along with the cream cheese, shredded cheddar, salt, pepper, and celery seed. Stir to combine and simmer 5 minutes or so, until slightly thickened.

  • Mash about half the potatoes with a potato masher, then serve with desired garnishes.