Best 7 Crockpot Potato Soup For Weight Watchers Recipes

CROCKPOT POTATO SOUP

Steps:

• Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
• To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
• While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
• Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)

Steps:

• Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.

CROCKPOT POTATO SOUP FOR WEIGHT WATCHERS

Steps:

• Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
• Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
• Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
• Variation: Use frozen Country potatoes or Potatoes O'Brien in place of plain hash browns.

SLOW COOKER POTATO SOUP

Steps:

• Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
• At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

SLOW COOKER CREAMY POTATO SOUP

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

WEIGHT WATCHERS CROCK POT POTATO CHOWDER

Steps:

• In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
• Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.

CROCK POT HAM & POTATO SOUP - WEIGHT WATCHERS RECIPE - (4.2/5)

Steps:

• Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings. If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot. Makes 12 Servings (About 1 Cup Per Serving) Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg; Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g