Crockpot Skinny Potato Soup Recipe
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 3 russet potatoes, scrubbed,cleaned and boiled (~ 1 pound 5 ounes)(~600 gms)
  • Cauliflower, broken in pieces (~12 ounces)(~325 gms)
  • 5 garlic cloves (If garlic pieces are very small, then use 7-8 garlic cloves), peeled
  • 1 cup milk (~8 ounces)
  • 1.5 cups water (~12 ounces)
  • 1.5 tsp salt or to taste
  • ½ tsp black pepper powder
  • Chopped green onions, chopped cooked bacon, shredded cheddar cheese, chopped green chilies, sour cream
  1. After boiling the potatoes, once cool enough to handle, peel and chop them in big pieces.
  2. In your slow cooker, add all the soup ingredients except garnish.
  3. Cook on high for 2 hours. Once cooked for 2 hours, using a hand blender, blend the soup.
  4. Serve hot with desired garnishings.
  5. In case of NO SLOW COOKER, cook in a pot. Once it comes to a boil, simmer for about an hour. If it starts to get too thick, add some water.
Recipe by Naive Cook Cooks at