Lighter Crockpot Baked Potato Cheddar Soup
A lighter and easier spin on a comfort food classic! This creamy baked potato cheddar soup makes itself in the crockpot and it's going to quickly become a dinner staple in your house!
Servings 6 servings
Ingredients
- 4 medium russet potatoes scrubbed and pricked with a fork
- 2 medium carrots diced into 1/4-in squares
- 1 stalk celery finely diced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2-1/2 cups chicken broth
- 1-1/2 cups milk
- 1/2 cup half-and-half cream
- 1/3 cup white whole wheat flour
- 1 cup shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- Place potatoes on a baking sheet. Bake at 425F 40-45 minutes until potatoes are tender when pricked with a fork. Cool potatoes then scoop out pulp, discarding skins. Place potatoes in bottom of a 3-qt crockpot.
- Add carrots, celery, onion, garlic, chicken broth, and milk to crockpot. Stir until combined. In a separate bowl, whisk cream and flour until smooth and add to crockpot.
- Cook potato soup on low 4-6 hours, stirring every few hours until soup is creamy and veggies are cooked through. Add cheese to soup and stir until melted. Add parsley and season soup with salt and pepper to taste. Serve soup hot and enjoy!