I usually serve this creamy hearty soup for supper because it’s light and at the same time, flavorful. It’s a satisfying meal, but also a light meal. You don’t need to wait for a long time to digest this before you can rest your tired body and mind. This is perfect for my husband because he sometimes comes home late and he just wants to rest without eating. I always tell him to eat at least a little before trying to sleep, and soup is perfect for this!
See what our friends from The Cookie Rookie have to say about this recipe:
“Making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was skinny.”
If it’s the taste you are looking for, then you don’t have to worry about it. This recipe has it all, and you will never be disappointed. The taste of this will be enough to occupy a space in your dreams!
Ingredients
6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
40 ounces College Inn low-fat chicken broth
1-teaspoon Morton salt
1-teaspoon McCormick black pepper
1/8 teaspoon McCormick red pepper flakes
6 carrots, peeled and thinly sliced
1/2 sweet yellow onion, diced
2 cloves garlic, peeled and minced
2-3 tablespoons Bertolli olive oil
1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
11/2 cups Borden fat-free half-and-half
11/2 cups Sargento low-fat cheese, cheddar or Gruyere work well
2 tablespoons fresh chives, chopped
low-fat Daisy sour cream
1-pound Hormel turkey bacon, cooked and crumbled
green onions, thinly sliced
chives, chopped
Instructions
- Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
- Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
- Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
- Add diced onion to the carrots and cook on medium-high until onion is translucent.
- Add minced garlic and saute 30 seconds more.
- Add sauted carrots, onion and garlic to the potato broth mixture.
- Cook on HIGH for 2-3 hours or until potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
- Add herbs, half-and-half, cheese and chives. Mix well.
- Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).
- Enjoy!
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Quick Tip: Best served with homemade rolls.
Thanks again to The Cookie Rookie for this amazing recipe.
