Healthy Crockpot Potato Soup with Chicken

In a skillet over medium heat, cook the bacon until brown. Add the chopped onion and garlic, and sauté for 3-4 minutes to soften. If using turkey bacon, cook it in a nonstick skillet. Transfer this mixture into the crock of a 6-quart slow cooker.

Prepare the Soup Base:
Place the chicken breast on top of the onion mixture. Add the sliced potatoes, carrots, celery, chicken broth, dried thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the slow cooker.

Cook the Soup:
Cover the slow cooker with the lid and set it to cook on low for 8-12 hours. Stir occasionally until the potatoes are soft and tender. (Check the chicken at around 7 hours; once it’s cooked through, remove it and set aside.)

Mash and Thicken the Soup:
Once the potatoes are tender, remove the chicken breast from the crock and set it aside. Stir the soup vigorously to break up the potatoes, which will help thicken the broth. For an extra creamy texture, use an immersion blender to partially puree the soup. Alternatively, you can blend 1 1/2 cups of the soup in a regular blender, then stir it back into the pot.

Add the Chicken and Parsley:
Shred or chop the cooked chicken and return it to the slow cooker. Add fresh parsley and stir well.

Serve:
Serve the soup warm, topped with low-fat cheese if desired. Enjoy!

Serving and Storage Tips: