Introduction

This Healthy Slow Cooker Potato Soup is a comforting and creamy dish perfect for any day you want warmth without the guilt. Loaded with tender potatoes, sharp cheddar, and crispy roasted chickpeas, it’s flavorful and satisfying. Plus, it’s easy to prepare in your slow cooker, making it an ideal meal for busy cooks.

A white bowl filled with a creamy, light yellow soup that looks smooth and thick. On top, there is a small pile of crispy, dark brown chickpeas placed in the center, sprinkled with bright green sliced scallions and thin light yellow strips of what seems to be cheese or zest, adding contrast and texture. The bowl sits on a wooden board against a white marbled surface, with a wooden spoon next to it. The background is pink, making the bowl stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups Vegetable Broth

2 pounds White Potato

1 White Onion

3 tablespoons Unsalted Butter

1/4 cup All-Purpose Flour

1 cup Cheddar Cheese

15 ounces Canned Chickpeas

1 tablespoon Olive Oil

1 tablespoon Soy Sauce

2 teaspoons Sriracha

1 teaspoon Maple Syrup

1/2 teaspoon Smoked Paprika

1/2 teaspoon Salt

1/4 teaspoon Ground Black Pepper

Instructions

Step 1: Add the white potatoes, vegetable broth (4 cups), and white onion to your slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours until the potatoes are fork-tender.

Step 2: Preheat your oven to 400 degrees F (200 degrees C).

Step 3: In a bowl, gently combine the canned chickpeas, olive oil, soy sauce, sriracha, maple syrup, smoked paprika, salt, and ground black pepper. Spread the mixture evenly onto a parchment paper-lined baking sheet and bake for 20 minutes or until they are slightly crispy.

Step 4: Once the potatoes are cooked, melt the unsalted butter in a large skillet over medium heat. Whisk in the all-purpose flour and cook, whisking frequently, until the flour turns a light tan color, about 5 minutes. Gradually whisk in the remaining 1 cup of vegetable broth.

Step 5: Stir this thickening mixture into the slow cooker with the potatoes. Mix in the cheddar cheese, and season the soup with salt and pepper to taste.

Step 6: Serve the soup topped with the roasted chickpeas. Optionally, add a dollop of plain Greek yogurt, extra cheddar cheese, and sliced green onions for garnish. Enjoy!

Tips & Variations

For a creamier texture, blend part of the soup before adding the cheese and thickening mixture.

Use different cheese varieties like Gruyère or Monterey Jack for a unique flavor twist.

To make it vegan, substitute cheddar cheese with a plant-based alternative and skip the Greek yogurt garnish.

Adjust the sriracha amount to control the spiciness of the roasted chickpeas.

FAQs

Can I use sweet potatoes instead of white potatoes?

Yes, sweet potatoes work well and add a natural sweetness. Cooking times may be similar, but check for tenderness before proceeding.

Is it necessary to roast the chickpeas?

Roasting the chickpeas adds a delightful crunch and smoky flavor, but you can omit this step for a softer texture if you prefer.

Dinner

Healthy Slow Cooker Potato Soup with Roasted Chickpeas and Cheddar Recipe