Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 oz light cream cheese, softened and cubed
  • 1 cup skim milk
  • 1/2 cup shredded sharp cheddar cheese
  • 2 stalks green onion, sliced
  • 1/4 cup turkey bacon bits
  • Fresh parsley, chopped

Instructions:

  1. Combine the cubed potatoes, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour in the low-sodium broth and stir in the thyme, salt, and pepper. Ensure the vegetables are mostly submerged in the liquid.
  2. Secure the lid and cook on High for 5 hours or Low for 8 hours. The soup is ready when the potatoes are fork-tender and the carrots have softened completely.
  3. Using an immersion blender, pulse the soup 3-4 times to liquefy about 30% of the potatoes to thicken the broth while leaving chunky pieces for texture. Alternatively, use a potato masher to press down lightly in several spots.
  4. Stir in the cubed light cream cheese and milk. Continue stirring on the Warm setting for 15-20 minutes until the cream cheese is fully melted and integrated.
  5. Garnish with shredded cheddar cheese, sliced green onions, turkey bacon bits, and fresh parsley before serving.