Loaded Baked Potato Soup

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - shredded cheddar cheese, corn niblets, petite peas, and sour cream

extra vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.


Source

Low Calorie Spicy Tomato Soup With Tortilla Strips

Ingredients:

• 4 cups chopped fresh tomatoes
• 1 1/4 cups vegetable broth
• 1 medium red onion, chopped fine
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 6 corn tortillas, cut into strips (use kitchen shears for extra ease)
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Directions: Combine first five ingredients in the crock of your slow cooker and cook on low 7-8 hours or high 3-4 hours. Spray tortillas with non-stick spray and broil 3-4 minutes until crisp. Serve soup in bowls with tortilla strips on top. Serves 6.

Optional toppings (use as many as you choose): light sour cream, shredded reduced-fat Monterey Jack or hot pepper cheese, chopped black olives, avocado slices, shredded chicken.

Serve your spicy tomato soup as a starter for a Tex-Mex fiesta, or on its own with salad and corn on the cob.

Source

Crock Pot White Bean and Spinach Soup

Recipe & Instructions here... omit the ham!

Light Potato Cheese Soup

Ingredients:

• 6 large potatoes
• 2 1/2 cups vegetable broth
• 4 green onions, chopped (some reserved for garnish)
• 2-3 cloves garlic, minced
• 2 cups evaporated skim milk
• Fresh ground black pepper, to taste
• 1 cup reduced fat sharp cheddar cheese, shredded
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Directions: Combine all ingredients in crock of slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

Tips: Make your potato soup zesty by adding a few hits from your favorite bottle of hot sauce. Customize your soup without adding too many calories or fat grams by adding healthful mix-ins: crumbled vegetarian bacon, fresh corn, roasted red peppers, or diced japaneno are all welcome additions.

You can use regular skim milk, but evaporated skim has a creamier texture.

Source

Broccoli & Cheese Soup

Ingredients


1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans vegetable broth
1 (1 pound) Velveeta (or cheap brand), cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions


In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.


Source

Split Pea Soup

Entire recipe and instructions found here.

Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

Recipe and instructions found here.

Curried Crockpot Carrot Soup

Ingredients:

• 4 cups vegetable broth
• 5 small white potatoes with skins on, chopped
• 7 carrots, peeled and sliced
• 1 jalapeno, with seeds
• 1 large fuji apple, chopped
• 2 tablespoons minced garlic
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon tamari sauce
• 8 ounces sour cream
• ½ tablespoon curry powder
• 1 teaspoon mustard powder
• ¼ teaspoon tumeric
• ¼ teaspoon ground ginger
• 1 tablespoon extra virgin olive oil
• 1 chopped onion

Instructions:

Place all ingredients in crock pot. Cook on high for about 4 hours. Once cooked, puree soup with handheld immersion blender. Serve warm.