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- 6 medium russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups of low-sodium vegetable broth - 1 cup of unsweetened almond milk (or your choice of low-calorie milk alternative) - 1 cup of frozen corn kernels - 1 teaspoon of dried thyme - 1 teaspoon of smoked paprika - Sea salt and freshly ground black pepper, to taste - 2 green onions, thinly sliced (for garnish) - Fresh parsley, roughly chopped (for garnish) You can make this soup your own! Here are a few ideas: - For a spicy kick, add a pinch of cayenne pepper. - Swap almond milk for coconut milk for a tropical twist. - Add cooked bacon bits for a savory bite. - Toss in diced carrots for extra color and nutrients. - Replace russet potatoes with sweet potatoes for a sweeter taste. This soup is not just tasty; it's also nutritious! Here’s a quick look: - Calories per serving: About 150 - Protein: 4g - Carbohydrates: 30g - Fat: 2g - Fiber: 4g - Sodium: 300mg This soup packs flavor without heavy calories. Perfect for a warm lunch or dinner! Enjoy this creamy, satisfying dish, knowing it's also good for you. {{ingredient_image_2}} Start by peeling and cutting the potatoes into 1-inch cubes. Next, finely dice the onion and mince the garlic. Place all these ingredients into the slow cooker. Add the frozen corn evenly on top. This mix brings great flavor and texture. Now, pour in 4 cups of low-sodium vegetable broth. This broth gives the soup depth. Add 1 cup of unsweetened almond milk for creaminess. Next, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Don’t forget to season with sea salt and freshly cracked black pepper to taste. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours. If you are in a hurry, cook it on high for 3 to 4 hours. Stir occasionally, if you can. This helps mix the flavors well. The potatoes should be fork-tender when done. Once the cooking time is up, grab an immersion blender. Blend the soup directly in the slow cooker. You can blend it until smooth or leave some chunks for texture. If you prefer a chunkier soup, blend only half of it. This gives a nice contrast in every bite. After blending, taste the soup. This is the moment to adjust the flavors. Add more salt or pepper if needed. Each bite should feel balanced and just right. This step makes a big difference in how your soup will taste. For the best texture, blend only half the soup. This keeps some potato chunks. You can also use an immersion blender for smoothness. If you want a thicker soup, add less broth at first. If it’s too thick, add more broth slowly until it feels just right. Garnishes make your soup pop. I love using sliced green onions for a fresh bite. Fresh parsley adds color and flavor too. For a creamy touch, drizzle a little almond milk on top. You can even sprinkle a bit of smoked paprika for an extra kick. One common mistake is overcooking the potatoes. Check them after 6 hours on low. If they are fork-tender, it’s time to blend. Another mistake is skipping the seasoning. Taste as you go, and adjust salt and pepper. This will bring out the soup's best flavors. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup as they become creamy when cooked. If you prefer a different flavor, try Yukon Gold potatoes for a buttery taste. Customize the Creaminess: For a richer soup, you can add a splash of heavy cream or a dollop of Greek yogurt after blending. To keep it skinny, stick with almond milk. Add More Veggies: Enhance the nutritional value by incorporating additional vegetables like carrots, celery, or bell peppers. Just chop them finely and add them in at the beginning. Perfect Storage: This soup freezes beautifully! Store in airtight containers for up to 3 months. Just reheat on the stove, adding a bit more broth if needed to adjust the consistency. {{image_4}} To make this soup vegan, simply use vegetable broth and almond milk. These ingredients keep it creamy and rich without any dairy. You can also add more veggies like carrots or celery for added flavor and nutrients. If you want a low-carb soup, swap potatoes for cauliflower. Cauliflower gives a smooth texture without the carbs. You can follow the same steps in the recipe. Just make sure to adjust cooking time since cauliflower cooks faster than potatoes. You can play with the ingredients to suit your taste. For example, use garlic powder instead of fresh garlic. If you don’t have almond milk, any low-calorie milk works well. You can also add spices like cumin for a different flavor kick. After enjoying your delicious soup, let it cool down first. Pour any leftovers into an airtight container. This keeps the soup fresh. Store it in the fridge for up to five days. Make sure you label the container with the date. This helps you remember when you made it. Freezing this potato soup is easy and smart. Use freezer-safe bags or containers. Leave some space at the top for expansion. The soup can freeze well for up to three months. When ready to eat, thaw it in the fridge overnight. This keeps the flavor and texture intact. Reheating your soup is simple. You can use the microwave or the stove. If using a microwave, heat in short bursts. Stir after each burst to avoid hot spots. On the stove, pour the soup into a pot. Heat over low to medium heat, stirring often until warm. Add a splash of almond milk if it seems thick. To add heat, try using cayenne pepper. Start with a small amount, about 1/4 teaspoon. You can adjust it based on your taste. Another option is to add chopped jalapeños or a splash of hot sauce. These will give the soup a nice kick without overpowering the other flavors. Yes, you can! While russet potatoes give a great texture, you can use Yukon Gold or red potatoes. These types will add a different flavor and creaminess. Just remember to cut them into 1-inch cubes for even cooking. This soup can last up to five days in the fridge. Just make sure to store it in an airtight container to keep it fresh. When ready to eat, reheat it on the stove or in the microwave until warm. This blog post covered everything you need for a great soup. We explored main ingredients, optional add-ins, and nutrition facts. Step-by-step instructions guided you through preparation and cooking. Tips helped you perfect texture and avoid common mistakes. We also shared variations for different diets and storage methods to keep leftovers fresh. In conclusion, follow these steps, and enjoy your homemade soup. It can warm your days and satisfy your taste buds!

Skinny Slow Cooker Potato Soup

A healthy and creamy potato soup made in a slow cooker, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 6 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 2 green onions thinly sliced (for garnish)
  • to taste fresh parsley, roughly chopped (for garnish)

Instructions
 

  • Prepare the Slow Cooker: Begin by placing the diced potatoes, finely chopped onion, and minced garlic into the bowl of your slow cooker. Add the frozen corn, ensuring an even distribution of ingredients.
  • Incorporate Broth & Seasonings: Carefully pour in the vegetable broth and almond milk, ensuring that the vegetables are well-covered. Then, add the dried thyme and smoked paprika. Season generously with sea salt and freshly cracked black pepper.
  • Cook the Soup: Secure the lid on the slow cooker. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender. Stir occasionally, if possible, to enhance the flavor blending.
  • Blend for Creaminess: After the cooking time, use an immersion blender directly in the slow cooker to puree the soup to your preferred creamy consistency. If you like a chunkier texture, blend only half of the soup and leave the remainder intact for delightful texture contrasts.
  • Taste & Adjust Flavors: Once blended to your liking, taste the soup. Adjust the flavor by adding more salt or pepper as necessary to suit your preference.
  • Serve: Carefully ladle the soup into bowls. Garnish each serving with a sprinkle of sliced green onions and a scattering of freshly chopped parsley for a pop of color and flavor.

Notes

For an eye-catching presentation, serve the soup in rustic bowls with a drizzle of almond milk and a light dusting of smoked paprika.
Keyword healthy, potato, slow cooker, soup, vegetarian