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–+ servings
A wooden spoon scooping up some slow cooker loaded baked potato soup.
Course Main Course, Soup

Healthy Loaded Baked Potato Soup {Crockpot}

By: Elysia Cartlidge
Servings 6 servings
Is there anything better than creamy loaded baked potato soup on a cold day? Chunks of potato and vegetables are cooked in chicken broth until tender and then enriched with fat-free evaporated milk, cream cheese, and sharp cheddar cheese for a super creamy soup without all the calories. The crockpot makes it totally hands off! {Gluten-free}
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes

Video

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

  • In a slow cooker, mix together the potatoes, onion, celery, garlic, thyme, broth and spices. Cover with lid and cook on low for 6-8 hours or until the potatoes become tender. Remove thyme sprigs.
  • In a small bowl combine the evaporated milk with the cornstarch, add to the slow cooker along with the cream cheese cubes, cover and cook on high for 30-40 minutes, until the broth thickens.
  • Stir in the cheddar cheese and use a fork or potato masher to mash up some of the potatoes for a thicker texture or pulse with an immersion blender for a smoother texture.
  • Top with sour cream or Greek yogurt, bacon, chives and additional shredded cheese if desired.

Notes

  • All slow cookers cook differently so times may need to be adjusted to your specific slow cooker. You could also cook this soup on high for 3-4 hours to speed up the process. Just check to make sure the potatoes have become fork tender.
  • Baby red potatoes are a good substitute for the russet potatoes and you can skip the peeling process. However,  they will hold their shape more during cooking and might make for a slightly thinner soup, as not as much starch will be released from the potatoes. 
  • The neufchatel cheese can be omitted, but it adds lots of creaminess to the soup.
  • If you prefer a really smooth slow cooker potato soup with cream cheese, you can use an immersion blender in the slow cooker to get a super smooth texture or use a potato masher to break down the potato chunks.

Nutrition

Calories: 317kcalCarbohydrates: 49gProtein: 16gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 642mgPotassium: 1213mgFiber: 3gSugar: 10gVitamin A: 540IUVitamin C: 14mgCalcium: 301mgIron: 2mg
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