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This easy creamy low-fat potato artichoke soup makes a simple weeknight supper when served with salad and warm crusty bread.
We love potatoes and artichokes, so I was pretty sure we would like this soup when I spied it in Twelve Months of Monastery Soups (affiliate link), one of my favorite resources for simple nourishing soups.
I ended up making lots of changes in the process of adapting the original recipe for the slow cooker, almost beyond recognition.
That’s really what simple wholesome home cooking is all about—taking an idea or recipe and making changes to suit your needs, tastes and what you have available.
How Many Calories and WW Points in Slow Cooker Artichoke Potato Soup?
This low fat artichoke potato soup turns out creamy and surprisingly flavorful, given its simple ingredient list. It was very easy to toss together too.
According to my calculations, each satisfying 1-1/4-cups serving has 134 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
Mom, Rod and I all gave this potato artichoke soup high marks.
Recipe Notes
I stirred in a half cup of fat free half-and-half at the end, but feel free to substitute your dairy or nondairy milk or cream of choice.
To spice things up, you might want to consider one of the following stir-ins or toppings:
- Pesto
- Crushed red pepper flakes
- Grated Parmesan
- Croutons
- Olive tapenade
Enjoy!
If you’ve made this Crock Pot Artichoke Potato Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Potato Artichoke Soup Recipe
Ingredients
- 4 all purpose potatoes, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 can (about 14 ounces) artichoke hearts, drained well and chopped
- 4-1/2 cups chicken broth or vegetable broth (affiliate link)
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 1/2 cup fat-free half-and-half
- 1-2 tablespoons lemon juice, optional at the end
Instructions
- Ideal Slow Cooker Size: 4-Quart.
- Combine the potatoes, onion, artichoke hearts, broth, bay leaf and pepper in the slow cooker.
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, or until the potatoes are very tender.
- Puree the soup in batches in the food processor (affiliate link) or blender (affiliate link). Or use a hand held immersion blender (affiliate link).
- Return mixture to the slow cooker if you used a blender/food processor (affiliate link). Add the half-and-half and continue to cook until heated, 5 to 10 minutes more.
- Taste and add salt and pepper to taste. If you feel the soup needs some brightness, stir in fresh lemon juice to taste. (We didn’t think it needed it.)
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) I stirred in a half cup of fat free half-and-half at the end, but feel free to substitute your dairy or nondairy milk or cream of choice. To spice things up, you might want to consider one of the following stir-ins or toppings:
- Pesto
- Crushed red pepper flakes
- Grated Parmesan
- Croutons
- Olive tapenade
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Twelve Months of Monastery Soups (affiliate link) by Victor D’Avila-Latourrette
More Easy + Healthy Recipes Using Artichokes
- Easy Skinny Artichoke Soup that comes together in minutes – just toss all the ingredients in a blender (affiliate link), then heat and serve!
- This super simple Baked Artichoke Feta Dip makes a great appetizer or brunch table addition.
- The secret to this delicious Slow Cooker Goddess Chicken with Artichokes and Sun-dried Tomatoes is Annie’s Goddess Dressing with its creamy tahini-lemon flavor.
- Two Bean Artichoke Salad is a lighter, quick and easy variation on Three Bean Salad that comes together with just 5 common ingredients.
- Creamy Artichoke Spinach Baked Pasta combines chunks of artichokes and bits of spinach tossed with pasta, Greek yogurt, low fat cream cheese, grated Parmesan and shredded mozzarella, to make this comforting meatless meal. It’s also very good with a little chopped cooked chicken breast stirred in!
sounds delish!
wonder how it would taste with a sweet potato added in
I cook nearly the same but I use a pressure cooker, I’m a bad girl!
Hi Sylvie, my sister loves her pressure cooker, but I seem to gravitate to the slow cooker. I love that there are so many ways to prepare nearly the same dish to meet our cooking styles!