Potato soup has always been one of my favorite things to eat when someone else makes it. And that’s mostly because I didn’t like seeing all the ingredient that go into it (i.e. lots of heavy cream). The nutritionist in me just couldn’t get past that! So I set out to create a lightened up version of this cool-weather classic! We’re using evaporated milk instead of cream, and thickening it with a sprinkle of cornstarch. The end result is a creamy potato soup that tastes and feels so decadent, while staying under 500 calories per hefty serving.
Reasons You’re Going To Love This Potato Soup
Nutrition aside, this slow cooker potato soup has a lot going for it!
Potato Soup Ingredients
There are just a handful of ingredients in this crockpot potato soup recipe:
Flavor Base: Start with a base of garlic, onion, and carrot. Potatoes: Yukon golds are my favorite type of potato for soup. Vegetable Broth: Use a carton, bouillon, or make your own veggie broth (it’s easy!) Evaporated Milk: A lower fat alternative to heavy cream. (Evaporated milk substitutions here!) Cornstarch: Thickens the soup into dreamy perfection! Salt & Pepper: You’re welcome to use any seasonings you like here, but I’ve found that it’s great with just a bit of salt and pepper.
How To Make This Potato Soup
With just a few minutes of prep work, this soup is pretty simple! You’ll just: For a more smooth consistency, you can use your potato masher or handheld immersion blender at the end of cooking to break down the potatoes (though I haven’t found that to be necessary!)
Pairing Ideas
This soup is so filling, so I love serving it with veggies or salads to lighten up the meal! Some favorites include:
Air Fryer Veggies are perfect for cooking up right before dinner. Everyday Kale Salad is ready quickly and has such a good dressing. Cottage Cheese Salad is layered with savory flavors, and the protein complements this higher carb soup!
And this vegan garlic bread for dipping is always a winner.
