Crock-Pot Shredded Potato Soup

This recipe for Crock-Pot Shredded Potato Soup tastes just like mom used to make! Shredded potatoes are prefect in this cheesy soup! Using fat-free milk and low fat American cheese makes this hearty soup Weight Watchers Friendly!

Slow Cooker Shredded Potato Soup

When making this recipe for Slow Cooker Shredded Potato Soup I was very thankful  to have another adult around as I ended up having to rinse out all the milk that I accidentally added way too soon.  Nothing like throwing an ingredient in and going…oops..how do I get that back out?

Luckily it was easy to fish out what couldn’t get rinsed off, and rinse off the rest. Then start over again.  We had guests over that evening and they said it tasted just like their mom’s made, and my kids enjoyed it as well.

The shredded potatoes make for a smoother soup than if you used cubed potatoes like you would find in other potato soup recipes. You still get some nice potato texture but they are not quite chunks of potatoes. Corn is a nice addition too that adds another flavor profile as well as more texture. You could also add some cooked and diced bacon at the end of the cooking time when you add the milk and Velveeta. That would add a nice smoky flavor. And let’s face it, bacon is always a good thing!

Check out these fantastic potato soup recipes too!

• Crock-Pot Potato Soup
• Crock-Pot Potato & Kielbasa Chowder
• Crock-Pot Gouda Potato Soup
• Crock-Pot Loaded Baked Potato Soup
• Crock-Pot Corn and Potato Soup

Crock-Pot Shredded Potato Soup Recipe

Heidi Kennedy

Shredded potatoes are transformed in an absolutely delicious cheesy potato soup that is cooked low and slow in your slow cooker. Serve with a side salad and some crusty bread for a great dinner or lunch!

3.93 from 13 votes

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Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Soups, Stews and Chili

Cuisine American

Servings 8 Servings

Calories 364 kcal

Ingredients

1x2x3x

• 6 Cups Water
• 2 Whole Chicken Bouillon Cubes
• 2 Tablespoons Mrs. Dash Herb And Garlic Seasoning
• 1 Tablespoon Kosher Salt
• 8 Medium Russet Potatoes
• 1 Medium Yellow Onion
• 2 Cups Milk
• ½ Cup All-Purpose Flour
• 15.25 Ounces Canned Corn (Drained)
• ½ Pound American Cheese (Such As Velveeta Brand, Cut Into 1/2 Inch Cubes)
• 1 Tablespoon Paprika

Instructions

• In a 6 quart or larger slow cooker add the water, bouillon, Mrs. Dash and salt.
• Peel and finely mince the onion, adding it to the slow cooker.
• Peel and shred the potatoes and place the shredded potatoes in a colander. Rinse the potatoes under cool water to remove excess starch. Press potatoes in colander after rinsing to get rid of extra water. Add rinsed and drained potatoes to the slow cooker and stir to combine.
• Cover and cook on HIGH for 3 hours.
• After 3 hours cooking, mix the milk and flour together in a bowl until there are no lumps, add this to the slow cooker.
• Add the corn and cubed American cheese and stir to combine.
• Recover slow cooker and continue cooking on HIGH for 1 additional hour. Stir well to make sure American cheese has fully melted.
• Ladle hot soup into bowls and garnish with paprika.

Notes

Weight Watchers points and nutritional information is calculated using fat-free (skim) milk and 2% milk Velveeta cheese.

Nutrition

Calories: 364kcal | Carbohydrates: 68g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 17mg | Sodium: 1512mg | Potassium: 1221mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 66.8mg | Calcium: 320mg | Iron: 3.1mg

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