Skinny Crockpot Loaded Potato Soup

This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up so you can have a guilt-free bowl!

Loaded potato soup is one of the most ultimate comfort foods, yet is notorious for being loaded with calories.  A few easy swaps make this version lightened up, so you can enjoy the creaminess without the guilt!

A skinny crockpot potato soup that will fill you up, but isn't full of calories!

Loaded potato soup is one of those soups that just screams comfort.  On a bad day, not much hits the spot more than a big bowl of thick and creamy potato soup!  Unfortunately, it also tends to be really unhealthy.  Over the years I’ve been experimenting with different ways to lighten up my favorite soup, without sacrificing any of the rich and creamy texture!


Loaded potato soup in crockpot


There are a few ways that I lightened up this soup.  First, I didn’t use any cream… and instead, used reduced fat evaporated milk.  Evaporated milk is less fatty and lower in calories than heavy cream, yet still gives you a luxuriously creamy soup.  I use evaporated milk in my lightened up cheese sauce in these nachos too!  Secondly, I used reduced fat cheese and cream cheese.  Lastly, I used turkey bacon instead of regular bacon.

Ladle of skinny potato soup

This time of year a lot of people are watching what they’re eating, yet we all still crave comfort food… especially easy slow cooker meals that don’t require a lot of effort in the kitchen.


  • Don’t dice your potatoes too large.  Big pieces take longer to cook, and can be difficult to get onto a spoon when eating.  I find that a 1/2 inch dice (roughly) is a good size that is easy to eat, yet doesn’t take forever to cook until tender.
  • For a really thick soup, mash 1/2 of the potatoes in the soup.
  • For a thinner soup, don’t mash any of the potatoes (or less of them), and just rely on the cornstarch and evaporated milk to thicken it slightly.
  • If you prefer, use reduced fat sour cream instead of the cream cheese.
  • Yukon gold potatoes are my favorite to use in this soup, as they have such a rich, buttery texture.  Red potatoes would be a good substitute.  Russets can be used, but they can get a bit grainer in texture when mashed.
  • To peel or not to peel?  I prefer using peeled potatoes, but if you’d rather not hassle with it, go ahead and leave them on.

Bowl of creamy crockpot potato soup


This soup hits all the flavor notes of a classic loaded potato soup… but if you’re looking to add some extra flavors, adding some diced carrots and celery would be a great way to add flavor, but stay healthy.  Add a pinch of cayenne pepper, or a pinch of thyme for some extra seasoning.

Spoonful of loaded potato soup



  • 4 quart slow cooker – yes it’s expensive, but it’s my favorite slow cooker, and if you have an open budget, I highly recommend it!!
  • Economical slow cooker – don’t let the low price fool you, this slow cooker is great!
  • Vegetable peeler –  you probably already have a peeler, but in case you don’t, this is a great one!

Recipe originally created and published on Cafe Delites (where I contribute recipes monthly).

Skinny Slow Cooker Potato Soup | Thick, creamy and rich, yet surprisingly low in calories!  This lightened up version of the ultimate comfort food is perfect for warming you up on a cold night! | The Chunky Chef | #potatosoup #souprecipe #loadedpotato #slowcookerrecipes #crockpot

Skinny Slow Cooker Potato Soup

This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up!
5 from 12 votes
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 6 - 8 servings
Calories 299


  • 6 - 8 slices cooked turkey bacon, diced
  • 2 lbs Yukon gold potatoes, peeled and diced into 1/2 inch pieces
  • 1 yellow onion, peeled and diced
  • 4 cups reduced sodium chicken stock
  • 12 oz can low fat evaporated milk
  • 2 Tbsp cornstarch
  • 4 oz reduced fat cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • pinch ground celery seed
  • sliced green onions or chives, for garnish
  • additional shredded cheese, for garnish
  • additional bacon, for garnish


  • To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.
  • Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.  The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed.  Stir to combine, cover and continue cooking 30 minutes.
  • Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
  • Serve garnished with any of the toppings.  Leftovers can be refrigerated in an airtight container for 3-4 days.


  • Add a slight drizzle of olive oil or butter to a dutch oven or large heavy bottomed pot.  Add onions and cook 2-4 minutes.  Add in diced bacon, diced potatoes and pour in chicken stock.  
  • Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender.  Whisk cornstarch into evaporated milk until no lumps remain.  
  • Add mixture to pot along with the cream cheese, shredded cheddar, salt, pepper, and celery seed.  Stir to combine and simmer 5 minutes or so, until slightly thickened.
  • Mash about half the potatoes with a potato masher, then serve with desired garnishes.



Russet potatoes may be substituted, although they tend to have a grainier consistency.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

Calories: 299 | Carbohydrates: 33g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1040mg | Potassium: 1089mg | Sugar: 8g | Fiber: 4g | Vitamin A: 7.3% | Vitamin C: 23.4% | Calcium: 32.6% | Iron: 0%

I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only.  This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.

A loaded potato soup that’s thick, creamy and rich, yet surprisingly low in calories!  This lightened up version of the ultimate comfort food is perfect for warming you up on a cold night! | #potatosoup #souprecipe #loadedpotato #slowcookerrecipes #crockpot

A loaded potato soup that’s thick, creamy and rich, yet surprisingly low in calories!  This lightened up version of the ultimate comfort food is perfect for warming you up on a cold night! | #potatosoup #souprecipe #loadedpotato #slowcookerrecipes #crockpot

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Recipe Rating

32 comments on “Skinny Crockpot Loaded Potato Soup”

  1. Can you substitute evaporated milk for anything else?

  2. So good! It’s going into dinner rotation at my house!

  3. This recipe was very easy and was very yummy. I’ll be making this again! 

  4. Hi, I just started a calorie diet which I’ve never done before and this sounds awesome but I’m confused on the calories! I see that it says 299 calories but how much it that’s for? Sorry like I said new here lol thanks for any help! 😁

  5. Made for supper and man was it delicious!!! 

  6. Just finished making this and can confirm it was AMAZING! Thank you. Going back for seconds now.

  7. So I’m on a diet and I’m trying to stay away from high starchy veggies like potatoes, corn, peas ect. So I substituted potatoes with turnips and it was lovely!! I was hesitant about trying them instead of potatoes but I found it to still be very fulfilling and married well with the rest of recipe!! Absolutely fabulous!!

  8. Tried this last night — FORGOT to add in the shredded cheese! — and everyone loved it! We will definitely make this again (actually, my family requested that we make this again!). Thanks for this great recipe!

  9. Made this today, and it was fabulous! Everyone loved it!

  10. Did you ever try making this with frozen cubed hash browns?

  11. Very good! The only thing I would do different is to grate my own cheese and not use pre grated. The cheese did. It’s melt in. But that’s my fault. Other wise very good and low calorie. 

  12. Can you sub evaporated milk for almond milk?

  13. Could you freeze this soup? I know in other recipes when using cream they say no. Didn’t know if this applied because its evaporated milk instead. I’m currently making double!

    • I haven’t specifically tested freezing this soup, so I can’t say for certain. Some people say that freezing potatoes causes them to have a strange texture when defrosted, but I haven’t personally noticed that with other recipes. I would lean towards the “yes you can freeze it” side, but can’t guarantee the success. You could always freeze it before step 2 where you add the dairy and evaporated milk, then when reheating it, go ahead and add it then 🙂

  14. I added garlic pIowder and garltc salt lt to taste, a palm full of fresh dried chives, a couple of shakes of red pepper flakes.
    Theres no reason to have a bland soup
    I use these seasoning in everything and when i dont my family complains

  15. Yes, this soup screams comfort food in such a delicious way! Love the ways you lightened up this loaded potato soup! Looks so cozy and warm!

  16. 299 calories for what size serving?

  17. I need to try this immediately, it looks so good!

  18. Now, this is my kind of potato soup!! I love everything about it!! I can’t wait to try it!!

  19. This looks delicious! I never thought about using low0fat evaporated milk! What a great idea. Two bowls, please 🙂

  20. I am craving comfort food right now, and I love that this is lighter than the usual potato soup!

  21. Loaded Potato Soup is one of my favorite soup! I haven’t made it in forever! Printing out this recipe now!

  22. A soup that looks this good and is skinny you have to make it! It looks and sounds so good!