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
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5 from 6 votes

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!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Entree, Main Course, Soup
Cuisine: American
Servings: 6 - 8 servings
Calories: 299kcal

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.

Video

Notes

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

Nutrition

Calories: 299kcal | Carbohydrates: 33g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1040mg | Potassium: 1089mg | Fiber: 4g | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 19.3mg | Calcium: 326mg | Iron: 5.8mg