Potato Cheese Soup (Crockpot)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 5.4 g
  • Cholesterol: 6.7 mg
  • Sodium: 249.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Potato Cheese Soup (Crockpot) calories by ingredient
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Easy peasy! Great taste! Easy peasy! Great taste!
Number of Servings: 9


    *Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)
    Almond Breeze Almond Milk, Unsweetened Original, 44 oz (remove)
    *Kraft Shredded 2% Mexican Four Cheese blend, 1 cup (remove)
    I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 2 serving (remove)
    Broccoli, frozen, 454 grams (remove)
    Onions, raw, .5 small (remove)
    Corn Starch, .15 cup (remove)
    Garlic, 3 clove (remove)


I left some of the potato skin (maybe 1/4 of one potato) on and it got blended into the soup. This gave it a nice texture, but also a nice earthy-ness.

Be sure to NOT use Vanilla Almond milk! Use unsweetened original. I did this due to my milk sensitivity and to lower calories (40 per c vs. 90 per c).


Boil potatoes until slightly done. Chop onion, garlic. Add all ingredients (be sure to add corn starch as a slurry to have dissolve easily). Put in crockpot on high for 3 hours or low for 4 hours. Use an immersion (stick) blender to blend ingredients well. This will also thicken soup and add a great texture! Salt and pepper to taste.

Serving Size: About 9 servings of approx. 1.4c

Number of Servings: 9

Recipe submitted by SparkPeople user SHELLE13.

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