Healthy Slow Cooker Loaded Baked Potato Soup Recipe

Introduction

This Healthy Slow Cooker Loaded Baked Potato Soup is a comforting and nutritious dish perfect for cozy days. Made with simple ingredients and cooked low and slow, it delivers rich flavors and a creamy texture without the heaviness. It’s easy to customize with your favorite toppings for a satisfying meal.

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
• 1 small onion, finely diced
• 3 ribs celery, finely diced
• 3 cloves garlic, minced
• 4 cups low sodium chicken or vegetable broth
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 12 ounce can fat free evaporated milk
• 2 tablespoons cornstarch
• 4 ounces reduced fat cream cheese or neufchatel, cubed
• 1/2 cup sharp cheddar cheese, shredded

Optional Toppings: Sour cream, Greek yogurt, turkey or pork bacon crumbles, shredded cheese, or chives for garnish.

Instructions

1. Step 1: In a slow cooker, combine the potatoes, onion, celery, garlic, thyme, broth, salt, pepper, and smoked paprika. Cover with the lid and cook on low for 6-8 hours, or until the potatoes are tender. Remove the thyme sprigs.
2. Step 2: In a small bowl, whisk together the evaporated milk and cornstarch until smooth. Add this mixture and the cream cheese cubes to the slow cooker. Cover and cook on high for 30-40 minutes, until the soup thickens.
3. Step 3: Stir in the shredded cheddar cheese. For a thicker texture, mash some of the potatoes with a fork or potato masher. For a smoother soup, pulse with an immersion blender carefully, if desired.
4. Step 4: Serve hot with your choice of toppings such as sour cream, Greek yogurt, bacon crumbles, shredded cheese, or chives.

Tips & Variations

• Cooking times may vary by slow cooker; you can cook on high for 3-4 hours instead—just check that potatoes are fork-tender.
• Baby red potatoes are a good substitute if you prefer to skip peeling, but they hold their shape more and may result in a thinner soup.
• Neufchatel cheese adds creaminess but can be omitted if needed.
• Use an immersion blender for a super smooth texture or mash by hand for a chunkier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after chilling, stir in a splash of broth or milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, use vegetable broth instead of chicken broth and skip any bacon toppings for a vegetarian-friendly version.

Can I freeze the leftover soup?

Yes, you can freeze this soup in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing.

Healthy Slow Cooker Loaded Baked Potato Soup Recipe

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★★★★★

4.8 from 127 reviews

This Healthy Slow Cooker Loaded Baked Potato Soup recipe is a comforting and creamy soup made with tender russet potatoes, fresh vegetables, and rich seasonings. It’s slow-cooked to perfection for a hearty meal that’s both nutritious and easy to prepare, topped with optional garnishes like sour cream, cheese, and bacon crumbles for extra flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 7 hours 10 minutes
• Total Time: 7 hours 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 1/2 pounds russet potatoes peeled and cut into 1/2 inch cubes
• 1 small onion finely diced
• 3 ribs celery finely diced
• 3 cloves garlic minced
• 4 cups low sodium chicken or vegetable broth
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 12 ounce can fat free evaporated milk
• 2 tablespoons cornstarch
• 4 ounces reduced fat cream cheese or neufchatel cubed
• 1/2 cup sharp cheddar cheese shredded

Optional Toppings

• Sour cream
• Greek yogurt
• Turkey or pork bacon crumbles
• Shredded cheese
• Chives for garnish

Instructions

1. Combine Ingredients: In a slow cooker, mix together the cubed potatoes, finely diced onion, celery, minced garlic, fresh thyme sprigs, low sodium broth, salt, black pepper, and smoked paprika. Cover with the lid to prepare for slow cooking.
2. Slow Cook: Cook on low heat for 6-8 hours or until the potatoes are tender when pierced with a fork. Once done, remove and discard the thyme sprigs.
3. Thicken the Soup: In a small bowl, whisk together the fat-free evaporated milk and cornstarch until smooth. Add this mixture along with the cubed reduced fat cream cheese into the slow cooker. Cover and increase heat to high, cooking for another 30-40 minutes, until the broth thickens and the cream cheese is melted into the soup.
4. Blend and Add Cheese: Stir in the shredded sharp cheddar cheese. Use a fork or potato masher to mash some of the potatoes to achieve a thicker texture, or pulse with an immersion blender for a smoother consistency, depending on your preference.
5. Serve and Garnish: Ladle the soup into bowls and top with your choice of sour cream or Greek yogurt, bacon crumbles, additional shredded cheese, and fresh chives for extra flavor and presentation.

Notes

• Cooking times may vary with different slow cookers; adjust as needed. For a faster option, cook on high for 3-4 hours, checking that potatoes become fork tender.
• Baby red potatoes can be substituted for russets; however, they hold their shape more and may result in a thinner soup due to less starch release.
• Neufchatel cheese adds creaminess but can be omitted if unavailable.
• For an ultra-smooth texture, use an immersion blender directly in the slow cooker to puree the soup after cooking.

Keywords: loaded baked potato soup, slow cooker soup, healthy potato soup, creamy potato soup, low fat soup, easy slow cooker recipes