Crockpot Potato Soup

Ingredients

• 2 tablespoons Unsalted Butter (For a richer, smokier flavor, substitute 2 tablespoons of bacon drippings if serving with bacon. Sauté onions in bacon drippings instead of butter.)
• 1 small Yellow Onion (diced)
• 3 large Carrots (scrubbed and diced)
• 2 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch chunks (about 4-5 medium potatoes))
• 1 teaspoon Italian Seasoning
• 1 teaspoon Kosher Salt (plus additional to taste)
• 1/4 teaspoon Cayenne Pepper (adjust to taste for desired level of spice)
• 3 to 4 cups Reduced-Sodium Chicken Broth (or vegetable broth for a vegetarian soup; start with 3 cups, adding more to thin the soup if needed at the end.)
• 12 ounces 2% Evaporated Milk ((1 can))
• 3 tablespoons Cornstarch
• 1 cup Sharp Cheddar Cheese (shredded, plus additional for serving. Grate cheese directly off the block for better melting.)
• 1 cup Nonfat Plain Greek Yogurt (plus additional for serving)
• Cooked Crumbled Bacon (optional, for topping)
• Chopped Fresh Chives (optional, for topping)

Instructions

1. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
2. In a large skillet, melt the butter (or bacon drippings) over medium heat. Add the diced onion and sauté until softened and translucent, about 6 to 8 minutes, stirring frequently to prevent burning. This step enhances the flavor of the soup.
3. Add the sautéed onion, diced carrots, cubed potatoes, Italian seasoning, salt, cayenne pepper, and 3 cups of chicken broth (or vegetable broth) to the slow cooker. Stir to combine, ensuring the vegetables are mostly submerged in the broth.
4. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes and carrots are completely tender and easily pierced with a fork.
5. About 30 minutes before the end of the cooking time, prepare the thickening mixture. In a medium bowl, whisk together the evaporated milk and cornstarch until completely smooth and no lumps remain. This prevents lumps and ensures even thickening.
6. Pour the cornstarch/milk mixture into the slow cooker and stir gently to combine. Continue cooking for the remaining 30 minutes, allowing the soup to thicken.
7. Just before serving, stir in the shredded cheddar cheese and Greek yogurt. Stir until the cheese is melted and the yogurt is fully incorporated, creating a creamy texture.
8. Using a potato masher or the back of a large spoon, mash about half of the potatoes directly in the slow cooker. This helps to thicken the soup and create a more desirable texture. For a perfectly smooth soup, use an immersion blender to puree before adding cheese and yogurt.
9. If the soup is too thick, add the remaining 1 cup of chicken broth (warmed) until you reach your desired consistency. Season with additional salt and pepper to taste.
10. Serve hot in bowls, garnished with cooked crumbled bacon (if using), chopped fresh chives, and additional shredded cheese and/or Greek yogurt, if desired.