This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up!
Course: Entree, Main Course, Soup
Servings: 6- 8 servings
6 - 8slicescooked turkey bacon, diced
2lbsYukon gold potatoes, peeled and diced into 1/2 inch pieces
1yellow onion, peeled and diced
4cupsreduced sodium chicken stock
12ozcan low fat evaporated milk
4ozreduced fat cream cheese, softened
1cupcheddar cheese, shredded
pinchground 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.