Healthy Slow Cooker Loaded Baked Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
