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Slow Cooker Potato Soup is the ultimate cozy comfort food, and this lighter take doesn’t skimp on flavor. Made entirely in the slow cooker, this creamy bowl tastes just like a loaded baked potato: only with fewer calories and a whole lot less guilt.
If you’ve been searching for a simple slow cooker potato soup recipe that delivers all the hearty satisfaction of a classic without the heaviness, this is it. Toss everything in, let it simmer to perfection, and come back to a warm, comforting meal that feels indulgent but is secretly skinny.
What Makes This Recipe Work
This Slow Cooker Potato Soup is everything you love about a classic loaded potato soup, but made with lighter ingredients that don’t sacrifice flavor. By letting the soup slowly cook, the potatoes turn tender and creamy while the flavors meld together into pure comfort.
What makes this potato soup slow cooker recipe extra special is how simple and hands-off it is. With just a few minutes of prep, you can walk away and return to a warm, hearty bowl that tastes indulgent but feels guilt-free.
What Goes Into Slow Cooker Potato Soup
This lighter twist on a classic soup comes together with simple, wholesome ingredients you probably already have on hand.
- Yukon Gold Potatoes: Their naturally buttery texture makes the base of this potato soup extra creamy and smooth.
- Turkey Bacon: A leaner swap for traditional bacon that still gives you smoky, savory flavor in every bite.
- Evaporated Milk: Low fat evaporated milk keeps the soup creamy while cutting down on calories compared to heavy cream.
- Reduced Fat Cream Cheese: Softened cream cheese adds body and tang, giving the soup that indulgent feel without all the fat.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Slow Cooker Potato Soup
- Load the Slow Cooker: Add the diced turkey bacon, Yukon gold potatoes, onion, and chicken stock to a 4-quart or larger slow cooker, then stir to combine.
- Cook Until Tender: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are soft and easily pierced with a fork.
- Mix the Thickener: In a small bowl, whisk together the evaporated milk and cornstarch until no lumps remain and the mixture is smooth.
- Add Creamy Goodness: During the last 30 minutes of cooking, stir in cream cheese, milk-cornstarch mixture, cheddar, salt, pepper, and celery, then cover again.
- Mash for Texture: Remove the lid and mash about half of the potatoes directly in the slow cooker to naturally thicken the soup while keeping some chunks.
- Garnish and Serve: Ladle the potato soup into bowls, top with extra bacon, cheese, and chives if desired, and refrigerate leftovers for up to 3–4 days.
Pair your warm and creamy Slow Cooker Potato Soup with a Spinach and Ricotta Grilled Cheese. The buttery crisp bread and melty ricotta filling create a cozy, hearty combination that’s perfect for dipping.
For something a little unexpected, serve it alongside Sausage Eggplant Lasagna With Ricotta Pesto. The layers of tender eggplant, savory sausage, and creamy pesto ricotta add a rich, Mediterranean-inspired counterpoint to the soup. And if you’d like a sweet finish, try Chai Apple Muffins since their warm spices and tender crumb echo the comfort factor while adding a cozy touch to the meal.
Recipe FAQ’s
Peeling is optional, but recommended for the smoothest texture. Leaving the skins on adds extra fiber and a rustic feel if you prefer.
Absolutely. Cooking on HIGH for 3–4 hours will give you tender potatoes and a rich soup faster, while LOW for 6–8 hours develops deeper flavor.
Mashing part of the potatoes directly in the slow cooker helps naturally thicken the soup. You can also whisk in a cornstarch slurry for extra body.
Skinny Slow Cooker Potato Soup
Ingredients
- 6-8 slices cooked turkey bacon diced or crumbled
- 2 lbs Yukon gold potatoes peeled and diced into 1/2 inch pieces
- 1 medium yellow onion peeled and diced
- 4 cups reduced sodium chicken stock
- 12 oz low fat evaporated milk
- 2 Tbsp cornstarch
- 4 oz reduced fat cream cheese softened
- 1 cup cheddar cheese shredded
- 1 tsp kosher salt
- 1/2 tsp black pepper white pepper
- 1 pinch ground celery seed
- 1 pinch chives or green onions, sliced for garnish
- 1 pinch shredded cheese additional for garnish
- 1 pinch bacon additional for garnish
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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