HealthierLynn's Crockpot Cheesy Potato Soup

3.3 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.4
  • Total Fat: 13.4 g
  • Cholesterol: 47.1 mg
  • Sodium: 944.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 21.9 g

View full nutritional breakdown of HealthierLynn's Crockpot Cheesy Potato Soup calories by ingredient


Great on cooler nights...or anytime! Great on cooler nights...or anytime!
Number of Servings: 8


    1 30 oz. bag Ore-Ida Frozen Hash Browns Shredded Potatoes
    1/2 c. chopped raw onion
    1/2 c. diced celery
    2 cans (14 oz. ea.) 99% Fat Free Chicken Broth
    1 c. water
    3 T. All-Purpose Flour
    1 c. 2% Milk
    16 oz. Sargento 2% shredded sharp cheddar cheese
    1/4 c. Hormel bacon bits


In a crockpot, mix potatoes, onion, celery, broth and water.

Cover, cook on low heat for 5 hours. Then add the bacon bits and cook for another 1 to 2-1/2 hours.

In a small bowl, mix flour with milk and stir into potato mixture. Increase setting to high, cover and cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.

Makes 8 servings of 1 cup each.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Very good. - 1/3/10

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    If you leave out the cheese it would be good but with the cheese it's like wallpaper paste or cheese dip. Too thick to eat! - 10/2/11

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    Very Good
    This was a great alternative to my usual cheesy potato soup (I use about 2 lbs of velveeta). The fat free cheddar doesn't melt well, but it tastes ok. I did have to add some salt, it seemed a little bland without the salt. I loved the bacon bits added to it, though. I'll definitely make this again. - 8/30/09

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    I think this would be good adding some chicken. Has anyone done that? - 2/11/09

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    Loved this soup. Made it once as is...and shared with someone at the office. She made it rich and creamy with NO low-cal anything. For her son and friends...not for us women.
    The low-cal way is hubby ate it....with a little corn bread.
    - 1/19/08