Skinny Slow Cooker Potato Soup
This skinny potato soup is made entirely in the slow cooker and tastes just like a loaded up baked potato, minus the calories and guilt!
Servings: 6 - 8 servings
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
Tips: If you'd rather leave the skin on your potato, feel free to leave them as is!
Nutrition
Calories: 376kcal | Carbohydrates: 41g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1.027mg | Potassium: 920mg | Fiber: 4g | Sugar: 9g | Vitamin A: 310IU | Vitamin C: 31mg | Calcium: 212mg | Iron: 2mg