Crockpot Loaded Potato Soup

Thick, creamy, and packed with flavor, Skinny Slow Cooker Potato Soup is the ultimate comfort food with a light twist. This indulgent yet healthy soup combines tender potatoes, creamy cheddar, and savory turkey bacon to create a dish that feels rich while keeping calories in check.

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Perfect for chilly evenings, this slow-cooker favorite is easy to prepare and delivers the satisfying flavors of a loaded baked potato without the guilt. Garnish with fresh chives, extra cheese, or crispy bacon crumbles for a delightful finish.

Key Ingredients for Skinny Slow Cooker Potato Soup

• Yukon Gold Potatoes – These buttery potatoes bring a creamy texture and mild flavor to the soup.
• Shredded Cheddar Cheese – Adds a tangy, melty richness that ties the dish together.
• Reduced-Fat Cream Cheese – Keeps the soup creamy while lowering the calorie count.
• Turkey Bacon – Provides a smoky, savory depth while being a lighter alternative to traditional bacon.
• Reduced-Sodium Chicken Stock – Acts as the base, adding a savory note to balance the creaminess.
• Low-Fat Evaporated Milk – Enhances the creaminess without adding heavy cream.
• Yellow Onion – Adds aromatic sweetness and rounds out the soup’s flavor.
• Cornstarch – A light thickener that ensures a velvety texture.
• Ground Celery Seed – A pinch of spice to elevate the overall flavor profile.

Easy Steps to Make This Lighter Comfort Food

1. Combine the Base Ingredients: Add turkey bacon, potatoes, onion, and chicken stock to the slow cooker. Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours).
2. Thicken the Soup: Whisk evaporated milk with cornstarch, then stir it into the slow cooker along with cream cheese, cheddar, and seasonings during the final 30 minutes.
3. Adjust the Texture: Mash some of the potatoes to thicken the soup while keeping chunks for a hearty bite.
4. Serve with Garnishes: Ladle into bowls and top with your favorite additions like extra cheese, chives, or bacon crumbles.

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Tips and Tricks for the Best Skinny Potato Soup

For an extra layer of flavor, sauté the onions and turkey bacon in a skillet before adding them to the slow cooker. If you prefer an ultra-smooth soup, use an immersion blender instead of mashing the potatoes. When garnishing, go light on the extras to keep the dish aligned with its “skinny” goal. For a vegetarian version, skip the bacon and use vegetable stock.

Storing and Reheating Leftovers

To store, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat in a saucepan over low heat, stirring occasionally, until warmed through. If the soup has thickened too much, add a splash of milk or stock to loosen it. Freezing is not recommended due to the dairy content, which may separate upon thawing.

This Skinny Slow Cooker Potato Soup is a versatile and satisfying dish that makes healthy eating both delicious and convenient.

Crockpot Loaded Potato Soup Recipe

Thick, creamy, and indulgently rich while remaining low in calories, this revamped potato soup is your perfect comfort food for chilly nights. Crafted entirely in a slow cooker, it mirrors the flavors of a loaded baked potato but with a lighter touch.

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Course: Soup

Cuisine: American

Keyword: Crockpot Loaded Potato Soup Recipe

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Ingredients

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

Instructions

• Place the turkey bacon, potatoes, diced onion, and chicken stock into a 4-quart or larger slow cooker. Stir well, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the potatoes are tender.
• In a small bowl, whisk together the evaporated milk and cornstarch until smooth and lump-free. During the last 30 minutes of cooking, add this mixture to the slow cooker along with the softened cream cheese, shredded cheddar, salt, black pepper, and celery seed. Stir thoroughly, re-cover, and continue cooking for 30 minutes.
• Uncover the slow cooker and use a potato masher to mash about half of the potatoes, creating a thicker texture while retaining some chunkiness.
• Serve immediately, garnished with your choice of toppings such as additional cheese, green onions or chives, and extra bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Stovetop Instructions

• Heat a drizzle of olive oil or butter in a Dutch oven or large, heavy-bottomed pot over medium heat. Sauté the onion for 2-4 minutes until softened. Add the turkey bacon and diced potatoes, then pour in the chicken stock.
• Bring the mixture to a boil, then reduce to a high simmer. Cook for 15 minutes or until the potatoes are tender.
• In a separate bowl, whisk the cornstarch into the evaporated milk until fully combined and lump-free. Pour this mixture into the pot, followed by the cream cheese, shredded cheddar, salt, pepper, and celery seed. Stir until well incorporated, and simmer for 5 additional minutes until slightly thickened.
• Mash about half the potatoes using a potato masher, then serve hot with your preferred garnishes.