This skinny potato soup is made entirely in the slow cooker and tastes just like a loaded up baked potato, yet is lightened up and just 303 calories per serving!
Skinny Slow Cooker Potato Soup
Potato soup is one of those soups that just screams comfort. On a bad day, not much hits the spot more than a big bowl of thick and creamy potato soup! Unfortunately, it also tends to be really unhealthy. Over the years I’ve been experimenting with different ways to lighten up my favorite soup, without sacrificing any of the rich and creamy texture!
Hey guys, it’s Amanda from The Chunky Chef, a recipe blog that focuses on comforting family recipes, and Smart Skinny Recipes. Healthy weight watcher recipes with bold flavors. I’m a self-taught home cook who loves whipping up fabulous comfort food that everyone loves… like this potato soup!
HOW CAN YOU MAKE POTATO SOUP HEALTHIER?
There are a few ways that I lightened up this soup. First, I didn’t use any cream… and instead, used reduced fat evaporated milk. Evaporated milk is less fatty and lower in calories than heavy cream, yet still gives you a luxuriously creamy soup. Second, I used reduced fat cheese and cream cheese. Lastly, I used turkey bacon instead of regular bacon.
This time of year a lot of people are watching what they’re eating, yet we all still crave comfort food… especially easy slow cooker meals that don’t require a lot of effort in the kitchen.
HOW CAN I MAKE MY POTATO SOUP MORE FLAVORFUL?
This soup hits all the flavor notes of a classic loaded potato soup… but if you’re looking to add some extra flavors, adding some diced carrots and celery would be a great way to add flavor, but stay healthy. Add a pinch of cayenne pepper, or a pinch of thyme for some extra seasoning.
I normally peel my potatoes (it’s a texture thing), but if you’d rather not hassle with it, skip that step! For a thicker soup, mash more of the potatoes, and for a thinner soup, mash less (or none at all).
Yukon gold potatoes are my favorite to use in this soup, as they have such a rich, buttery texture. Red potatoes would be a good substitute. Russets can be used, but they can get a bit grainer in texture when mashed.
Need more creamy soup recipes? Try these!
- Easy Broccoli Cheese Soup
- Slow Cooker Creamy Tortellini Soup
- Creamy Chicken Noodle Soup (Lightened Up)
Skinny Slow Cooker Potato Soup
- 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 or white pepper
- pinch ground celery seed
- sliced chives or green onions, for garnish
- additional shredded cheese, for garnish
- additional bacon, for garnish
- 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.