Description
This Healthy Slow Cooker Potato Soup is a comforting, creamy soup made with tender potatoes cooked low and slow, combined with sharp cheddar cheese and thickened with a flavorful roux. Roasted spicy chickpeas add a delightful crispy texture and a kick of heat, making this soup both hearty and nourishing. Perfect for a cozy meal, it’s easy to prepare using a slow cooker and simple pantry ingredients.
Ingredients
Scale
Soup Base
- 5 cups Vegetable Broth (divided)
- 2 pounds White Potatoes, peeled and diced
- 1 White Onion, diced
Roux and Cheese
- 3 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1 cup Cheddar Cheese, shredded
Roasted Chickpeas
- 15 ounces Canned Chickpeas, drained and rinsed
- 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
Garnishes
- Plain Greek Yogurt, for serving
- Additional Cheddar Cheese, for topping
- Sliced Green Onions, for garnish
Instructions
- Cook Potatoes and Onion: Add the diced white potatoes, vegetable broth (4 cups), and diced white onion to the slow cooker. Cook on high for 3 to 4 hours, or low for 6 to 8 hours, until the potatoes are tender and easily pierced with a fork.
- Preheat Oven for Chickpeas: Preheat your oven to 400°F (200°C) in preparation for roasting the chickpeas.
- Prepare and Roast Chickpeas: In a bowl, gently combine the rinsed canned chickpeas with olive oil, soy sauce, sriracha, maple syrup, smoked paprika, salt, and black pepper. Spread the chickpeas evenly on a parchment paper-lined baking sheet. Roast for about 20 minutes, or until they become slightly crispy, stirring halfway through for even cooking.
- Make the Roux: When the potatoes are done, melt the unsalted butter in a large skillet over medium heat. Whisk in the all-purpose flour and cook, stirring frequently, until the flour turns a light tan color, about 5 minutes. Slowly whisk in the remaining 1 cup of vegetable broth, making sure no lumps remain, to create a smooth thickening sauce.
- Combine Roux with Soup: Pour the roux mixture into the slow cooker with the cooked potatoes and broth. Stir well to thicken the soup evenly.
- Add Cheese and Season: Stir in the shredded cheddar cheese until melted and fully incorporated. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with the roasted chickpeas, a dollop of plain Greek yogurt, extra cheddar cheese, and sliced green onions for freshness and extra flavor. Serve immediately and enjoy your hearty, healthy potato soup!
Notes
- Use russet or Yukon gold potatoes for best texture and creaminess.
- The roasted chickpeas can be adjusted for spiciness by varying the amount of sriracha.
- If you prefer a smoother soup, use an immersion blender to partially blend before adding cheese.
- For a vegan version, substitute cheddar cheese with a plant-based cheese alternative and omit Greek yogurt garnish.
- Make sure to stir the roux mixture thoroughly to avoid lumps in your soup.
- Prep Time: 15 minutes
- Cook Time: 4 hours (slow cooker high setting) plus 20 minutes roasting chickpeas
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: healthy potato soup, slow cooker potato soup, roasted chickpeas, vegetarian soup, creamy potato soup, easy slow cooker recipe
