Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 170.7
Total Fat 0.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 1.2 mg
Sodium 332.0 mg
Potassium 971.6 mg
Total Carbohydrate 36.7 g
Dietary Fiber 5.6 g
Sugars 5.9 g
Protein 5.9 g
Vitamin A 45.9 %
Vitamin B-12 1.1 %
Vitamin B-6 31.3 %
Vitamin C 66.9 %
Vitamin D 5.3 %
Vitamin E 0.9 %
Calcium 12.0 %
Copper 12.0 %
Folate 10.9 %
Iron 9.3 %
Magnesium 14.3 %
Manganese 18.0 %
Niacin 11.3 %
Pantothenic Acid 8.4 %
Phosphorus 17.6 %
Riboflavin 9.8 %
Selenium 2.7 %
Thiamin 12.6 %
Zinc 5.9 %
*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

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

127 calories of Potato, raw, (0.50 large (3" to 4-1/4" dia.))

21 calories of Milk, canned, evaporated, nonfat, (0.83 fl oz)

10 calories of Onions, raw, (0.17 cup, chopped)

7 calories of Carrots, raw, (0.25 large (7-1/4" to 8-1/2" long))

4 calories of Chicken bouillon, (0.33 cube)

2 calories of Celery, raw, (0.25 stalk, medium (7-1/2" - 8" long))

0 calories of Water, tap, (0.50 cup (8 fl oz))

Nutrition & Calorie Comments  

spray the crockpot for easier clean up......use low sodium chicken broth in place of the cubed bouillon...way less sodium.
Great taste, low sodium, and low calorie!
Using bone broth that is unsalted will raise the protein count and lower the sodium. I also added onion to the soup. It was delicious!
I made this but used low sodium chicken stock instead of bouillon cubes and water. Next time I'll add less stock so it will be thicker and also add extra onions and garlic for more seasoning
My family loved this and we all had seconds. Added a few dashes of garlic salt and some pepper just before serving. I put all the liquid in early, even the evaporated milk, and it did just fine. We didn't find it runny, as it was a soup and not intended to be a chowder, and we loved the soup-liquid.
I added 4 cups instant mashed potatoes with garlic I'm like somebody else earlier how big is the serving. I did not use chicken flavored cubes I use chicken broth instead since it cost for 6 cups of water I used 6 cups of chicken broth low sodium I added 6 cloves of garlic added Mrs Dash too.
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!
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.
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!
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.
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. :)
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.
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!
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.
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!
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.
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!
My husband is known for loving potato soup and he LOVES this! I added garlic salt, celery salt, and bay leaves. It was amazing!
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!
I added oregano, black pepper & a tiny bit of salt, and diced ham. My picky 7 y/o ate it!! It's a keeper.
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.
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.
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.
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