Nutrition Facts
Servings Per Recipe: 15
Serving Size: 1 serving
Amount Per Serving
  • Calories 136.6
  • Total Fat 0.3 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 1.0 mg
  • Sodium 265.6 mg
  • Potassium 777.2 mg
  • Total Carbohydrate 29.3 g
  • Dietary Fiber 4.5 g
  • Sugars 4.7 g
  • Protein 4.7 g
  • Vitamin A 36.7 %
  • Vitamin B-12 0.9 %
  • Vitamin B-6 25.0 %
  • Vitamin C 53.5 %
  • Vitamin D 4.3 %
  • Vitamin E 0.7 %
  • Calcium 9.6 %
  • Copper 9.6 %
  • Folate 8.7 %
  • Iron 7.5 %
  • Magnesium 11.5 %
  • Manganese 14.3 %
  • Niacin 9.1 %
  • Pantothenic Acid 6.7 %
  • Phosphorus 14.1 %
  • Riboflavin 7.8 %
  • Selenium 2.1 %
  • Thiamin 10.1 %
  • Zinc 4.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Healthy Potato Soup

View the full Slow Cooker Healthy Potato Soup Recipe & Instructions
Submitted by: JHENGESH

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Healthy Potato Soup

102 calories of Potato, raw, (0.40 large (3" to 4-1/4" dia.))

17 calories of Milk, canned, evaporated, nonfat, (0.67 fl oz)

8 calories of Onions, raw, (0.13 cup, chopped)

6 calories of Carrots, raw, (0.20 large (7-1/4" to 8-1/2" long))

3 calories of Chicken bouillon, (0.27 cube)

1 calories of Celery, raw, (0.20 stalk, medium (7-1/2" - 8" long))

0 calories of Water, tap, (0.40 cup (8 fl oz))

Nutrition & Calorie Comments  

My husband and I liked it. I hadn't read the other reviews, but I taste tested it and added garlic salt, pepper and a little ranch seasoning. A little on the thin side but good! Submitted by:

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Good! Never did potato soup cp before. Agree with low sodium broth and seasoning comments. I did use yellow potatoes, unpeeled! A lot of soup - I might cut recipe in half for 2 people. Used my 7 qt cp. Submitted by:

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I made this receipe as written except I used only 1 onion. When it was done, I blended it up some with my hand mixer and it turned out great! Since I am watching my salt intake, it was perfect for me. I added some pepper to my serving and it was very filling and satisfying. A keeper! Submitted by:

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What is the serving size?? I figure my soup recipes at 1 cup per serving, which would makes this serve 9. I skipped the water and bouillon to use a 900ml container of chicken stock instead. Added garlic ( to taste ), a dash of worcestershire sauce and 2 bay leaves. Still 138 calories per serving.
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this was great! I added some instant potato flakes to thicken the soup only slightly. also added salt and pepper, and i will surely make this again. :) Submitted by:

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Go ahead and use two sweet yellow onions but sauté them in a small pan with non stick spray (butter flavor is good if you have it) then add to the pan and continue as instructed. Good standard soup. Sprinkle a little shredded low fat cheddar on the top for looks and flavor. Green onions too. Submitted by:

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Great recipe! I made some alterations because we are vegans. I substituted light coconut milk (1 can) for the evaporated milk, used vegetable stock instead of chicken stock and omitted the cheese. For extra seasoning, I added garlic, thyme, and rosemary. Added chopped kale for nutrition & color! Submitted by:

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Great taste but extra seasonings a must. We added the usual (salt, pepper, garlic) but could use more. Like the bacon idea. A little watery, next time might use 4 cups of chicken stock instead of 6. Submitted by:

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Get rid of the bouillon cubes they have way too much salt. MOM4JACKSON has the right idea with the low sodium chicken stock and onion, excellent! Submitted by:

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This is an easy receipe but I had to had things because it was just too tasteless. I added some little smokies sausages that I had in the refrigerator. I used Knorr chicken stock and added salt and cheese. It was wonderful but the calorie count was not the same. Submitted by:

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I used homemade vegetable stock instead of water and added salt, pepper, parsely and garlic powder. Also used the emersion blender to thicken the soup up a bit. Yum! Submitted by:

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My husband is known for loving potato soup and he LOVES this! I added garlic salt, celery salt, and bay leaves. It was amazing! Submitted by:

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Needs some seasoning (I used basil, thyme, salt, pepper, and garlic) and a whirl with the immersion blender. After that it's very yummy. Doesn't even need the milk.
4 minutes in the pressure cooker, by the way, and it's dinner made quick!
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I added oregano, black pepper & a tiny bit of salt, and diced ham. My picky 7 y/o ate it!! It's a keeper. Submitted by:

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I love the flavor this chicken bullion cubes give this recipe. I omitted the onions (not a fan) and used 1 pkg of Neufchatel cheese (lowfat cream cheese would work) instead of the evaporated milk, but I made the soup on the stove as the cheese won't melt in the slow cooker and leaves chunks. Submitted by:

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I used the reduced sodium organic chicken broth instead of water & lots of herbs & spices. My boyfriend said it was bland... & he's usually really kind about my cooking. I doctored it up with a 97% fat free hamsteak & low fat shredded cheese (as a topper). It's a nice recipe, but not for us. Submitted by:

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Very easy to make; however I must have had the tuffest potatoes ever-took longer to get textue I wanted; next time I'll boil them a bit first; taste was good; to keep down the sodium I used fat free low sodium chicken stock instead of the boullion. Submitted by:

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This is an excellent soup!! I love it, even without any toppings. The fat free evaporated milk gives it a creamy texture, without adding fat!! Angie Submitted by:

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Made this recipe last night, I wasn't really impressed. It was rather bland. We were adding tons of salt and pepper to improve the taste. My husband finally gave up and added a bunch of cheese to it. Submitted by:

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Very good and easy recipe! We had it with sub sandwiches to give a little protein. But the picky eater loved it Submitted by:

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very bland. Tasted like water and I did add 4 bouillon cubes, (low sodium), added a bay leaf, and some minced garlic, and pepper. So I really had to doctor it up. We will see how it tastes tomorrow. Submitted by:

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This is soup, not suppose to be thick, that's chowder. I never did put onion ,or carrots in mine though. I do make it with low sodium chicken broth, though. Sounds good. Submitted by:

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I made this recipe overnight. I added salt and pepper and just enough shredded cheddar to give it color (maybe 1 tbsp). It was very good. However, it did not thicken up as it would if it had been prepared on the stove. The potatoes and carrots are very much intact. I would prefer a thicker soup Submitted by:

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The recipe isn't bad, just a little bland. I've added a spoonful of nonfat plain yogurt, a bit of cheese and turkey bacon, or lean diced ham heated up in the skillet. Oh, and a lot of salt!!! Submitted by:

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OMGoodness!!! This was wonderful. I actually made two batches, added the fat free chicken broth, veggies, and potatoes, and put it in the freezer. Then just took it out, put on low heat and added the milk. Turned out great the second time too!!! Awesome~! Submitted by:

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We really enjoyed this recipe. Added some fresh herbs and salt and pepper but its a great base. I mashed up some of the potatoes before serving to release the starches and thicken up the soup!! Thank you for this!! Submitted by:

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Not what I thought of when I thought of potato soup. I did follow the online suggestions and used low-sodium broth and seasonings like oregano, basil, paprika and pepper, but still it was bland. Not the worst thing I've ever had, but not the best either. Submitted by:

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This is excellent for a healthy, practically fat free potato soup! I did make one change though; I only used one onion. Submitted by:

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