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Home / Comfort Food

Skinny Crockpot Loaded Potato Soup

5
/5
6 hours hours 15 minutes minutes
99 Comments
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By: The Chunky Chefpublished: 03/11/2018

This post may contain affiliate links. Please read my disclosure policy.

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

HOW CAN YOU MAKE POTATO SOUP HEALTHIER?

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.

TIPS AND TRICKS FOR MAKING SKINNY SLOW COOKER LOADED POTATO SOUP:

  • 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

HOW CAN I MAKE MY POTATO SOUP MORE FLAVORFUL?

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

 

HELPFUL TOOLS:

  • 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).

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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

5 from 37 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
Calories: 299
Servings: 6 - 8 servings
(hover over # to adjust)
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This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up!

Ingredients

  • 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

Instructions

  • 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.

STOVETOP INSTRUCTIONS:

  • 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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Russet potatoes may be substituted, although they tend to have a grainier consistency.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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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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Meet The Chunky Chef

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Recipe Rating




  1. Mary says

    Posted on 10/20 at 7:33 pm

    This was so easy to make and one of the best potato soup recipes I’ve found! I omitted the onion because my husband doesn’t like it, but I did use a little onion powder, otherwise kept everything the same. My husband who doesn’t usually like potato soup went back for seconds. This recipe is a keeper!!

    Reply
  2. Emma says

    Posted on 10/7 at 12:40 pm

    So tasty! I ended up using regular cream cheese, regular bacon and did a reduced fat cheddar cheese. Added some garlic and chicken bouillon and a few chili flakes. Sooo good!! My potatoes didn’t get quite soft enough to mash all the way (I was too hungry to wait) so it was chunky but absolutely delicious!! My cals were about 378/serving.

    Reply
  3. Lynn says

    Posted on 9/24 at 9:59 pm

    This is my favorite potato soup recipe! Several have asked for this recipe! Love that it’s healthier than my old recipe.

    Reply
  4. Emily says

    Posted on 9/16 at 2:38 pm

    Excellent lower calorie option for Loaded Potato Soup – in fact, no one could tell that it was a low fat option. I doubled this and made it for dinner for the family and neighbors and everyone loved it (even the kids). I did use half the amount of cheese to try to cut back on even more calories, however, myfitnesspal calculated 359 per serving even with that cut, so I’m not sure where the difference is between this recipe’s calorie estimation and mine. With the extra cup of cheese, it would have been 404 per serving and I think it was amazing even with just one cup of cheese). I did adjust it to say 12 servings.

    Regardless, this is going in my long term family recipe book. I will switch out the turkey bacon to regular bacon though. I don’t care for turkey bacon and it looks like the calories per slice are about the same. Thanks!!! (currently eating the leftovers for my lunch while I type this 😊)

    Reply
  5. Erin says

    Posted on 9/14 at 8:32 pm

    This recipe is so good and easy! I made the recipe as is at first and then kept making it and tweaking it to my tastes each time. I’m lazy so now I throw in bacon bits to save on prep time and dishes, add 2 or 3 stalks of chopped celery for a little more veggie content, and I like spicy food so add in a tablespoon of red pepper flakes. At the end I swapped the cheddar to pepper jack cheese. Last time I shredded a whole 8oz block in which is probably double the cheese this calls for… but extra cheese never hurts! I also portion and freeze and it reheats fine. Just stir a bit part way through the heating process.

    Reply
  6. Sherrie Sarver says

    Posted on 4/23 at 10:51 am

    Loved this recipe!!!!

    Reply
  7. Sherrie Sarver says

    Posted on 4/23 at 10:51 am

    Loved this recipe!!!

    Reply
  8. Christine says

    Posted on 2/2 at 2:25 pm

    Does this recipe freeze well?

    Reply
    • The Chunky Chef says

      Posted on 2/4 at 9:06 pm

      Since dairy can sometimes separate during the freezing and thawing process, I haven’t tested freezing this recipe, so I can’t say for certain how it’ll turn out.

      Reply
  9. Aly says

    Posted on 1/22 at 8:05 pm

    Can I omit the shredded cheese in the soup or lower the amount? I plan to swap the cream cheese for low fat sour cream as suggested but I was hoping I could leave the cheese out entirely. I don’t mind if the soup isn’t as thick without it, as long as it wouldn’t make it completely watery. I know cheese is an important thickening agent though so either way I’ll still make this!

    Reply
    • The Chunky Chef says

      Posted on 1/23 at 9:28 am

      I’ve only tested this recipe as written, so I can’t say how much the soup would be affected by altering the cheese amount. I don’t know that I would omit it completely, but you could cut it down by half and it should still be yummy 🙂

      Reply
      • Cedar says

        Posted on 4/12 at 3:22 pm

        You didn’t post points.

        Reply
        • The Chunky Chef says

          Posted on 4/12 at 8:20 pm

          I don’t post the points any more, as Weight Watchers has changed their point system several times since I posted this recipe back 6 years ago. You’re more than welcome to input the recipe into their calculator and figure out what the points would be for you.

          Reply
  10. Lisa says

    Posted on 12/29 at 9:37 pm

    I made this for dinner tonight, and we all enjoyed it. I’m so glad, because it’s VERY easy to make and uses ingredients I almost always have on hand!

    Reply
  11. Nikki says

    Posted on 12/17 at 5:50 pm

    I absolutely adore this recipe! Even my daughter who does not like soup loves
    it, although we have to call it “Deconstructed Baked Potato “. Thank you for sharing this, I’m so glad I stumbled across it.

    Reply
  12. Lauren says

    Posted on 11/26 at 11:03 am

    I’ve made this recipe half a dozen times, and I can never get it to taste great. I do not enjoy leaving poor reviews at all, and thank you to chef for sharing this recipe, but it just isn’t right for us. I think the downfall for us is getting the potatoes to cook. The acid in the onions prevents them from breaking down, so unless we add a lot of baking powder (which tastes bitter), the potatoes never soften. Going to give this one more try cooking the potatoes before the onions go in.

    Reply
  13. Nancy says

    Posted on 11/4 at 8:11 am

    Delicious! I used non-fat half and half and fat free cream cheese and it came out to 9 WW points. Perfect! Will absolutely be making this again and again!

    Reply
  14. Rhonda says

    Posted on 5/8 at 2:11 pm

    Delicious

    Reply
  15. Jennifer Barlow says

    Posted on 3/1 at 10:37 pm

    Delicious! Really enjoyed this one. Tasted decadent even though it’s “light.”

    Reply
  16. Elizabeth says

    Posted on 2/9 at 7:11 pm

    Without a doubt, one of the BEST SOUPS I’ve EVER had!! You’d never know the recipe name had the word “skinny” it it. Even my husband, who tolerates when I make soup for dinner said it was really good!
    I ended up “gently” mashing all of the potatoes, just to help crumble/break up the chunks without mashing them completely; and I loved the texture! I served it with toasted naan bread for dipping.
    Than you for such an awesome recipe!!!

    Reply
  17. Kay says

    Posted on 1/8 at 7:52 pm

    Love this soup – I used fat free shredded cheese & no fat evaporated milk & natural Hormel bacon crumbles – love it – thank you for sharing the recipe!!

    Reply
  18. Taylor says

    Posted on 12/12 at 12:25 pm

    What is the serving size?

    Reply
    • The Chunky Chef says

      Posted on 12/12 at 1:38 pm

      I don’t measure my serving sizes exactly, but I would estimate between 1 – 1.5 cups. But of course, you can divide the crockpot-full into as many servings as you’d like 🙂

      Reply
  19. Tiffany says

    Posted on 12/12 at 10:07 am

    This recipe was a big hit with my husband and our son last night. My husband has been more conscious of his food choices in a bid to eat healthier and this was the perfect dinner to add to our list. Thank you!

    Reply
  20. Holly says

    Posted on 12/9 at 5:22 pm

    This recipe is superb. Love it! Thanks for sharing! 😊

    Reply
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