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Slow Cooker Baked Potato Soup

Yield: 8 servings (approximately 1 cup per serving - 1 point per serving for purple, 3 points per serving for blue and green)

Course: Soup
Keyword: freestyle, weight watchers, WWFreestyle
  • 2 cups potatoes, cubed
  • 6 cups fat-free chicken broth
  • 1/2 onion, chopped
  • 1 teaspoon minced garlic
  • 2 slices Canadian bacon, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup fat-free half and half
  • 1/4 cup cornstarch
  1. In a 4 quart slow cooker, add the potatoes, chicken broth, onion, garlic, Canadian bacon, salt and pepper. Cook on high 2 hours.

  2. Add the 1/2 cup fat free half and half. Let mixture get hot again, about 15 minutes.

  3. Remove 1/2 cup of the broth from the slow cooker and put it in a small bowl. Add 1/4 cup of cornstarch and mix well. Add this back to the slow cooker and stir until well blended. Let the soup cook another 45 minutes, stirring again half way through. Total cook time 3 hours.