Slow-Cooker Creamy Potato Soup

Slow-Cooker Creamy Potato Soup

Slow-Cooker Creamy Potato Soup


3 pounds baking potatoes, peeled and medium diced
1 onion, diced
1 cup shredded carrots
2 cups low-sodium chicken broth
2 cups water
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons white whole wheat flour
1 (12-ounce) can 2% evaporated milk
1 cup reduced-fat mild cheddar shredded cheese


1 Place the potatoes, onion, carrots, chicken broth, water, salt and black pepper in the slow cooker on low for 6 to 8 hours, or until the potatoes are fork-tender.
2 In the last 30 minutes of cooking time, in a small bowl whisk the flour into the evaporated milk. Stir this mixture into the slow cooker and add the cheese.
3 Turn the slow cooker up to high and finish cooking.
4 Turn the slow cooker off and allow the soup to rest and thicken for 20 minutes before serving, then taste for seasoning.

Nutrition Information

Per Serving: (1½ cups)
Calories: 226
Calories from fat: 35
Fat: 4g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 319mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 6g
Protein: 11g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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