Healthy Slow Cooker Loaded Baked Potato Soup Recipe
A comforting and healthy slow cooker baked potato soup made with tender russet potatoes, savory vegetables, and creamy cheese. This easy recipe is perfect for a cozy meal, featuring low-fat dairy options and customizable toppings for a nutritious and satisfying bowl of soup.
- Prep Time: 15 minutes
- Cook Time: 7 hours 40 minutes
- Total Time: 7 hours 55 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
- Prepare and cook base ingredients: In the slow cooker, combine the peeled and cubed potatoes, finely diced onion, celery, minced garlic, fresh thyme sprigs, low sodium broth, salt, black pepper, and smoked paprika. Cover with the lid and cook on low for 6-8 hours or until the potatoes are tender when pierced with a fork. Once cooked, 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 to the slow cooker along with the cubed reduced fat cream cheese. Cover and cook on high for an additional 30-40 minutes, stirring occasionally, until the soup thickens and the cream cheese is fully melted and incorporated.
- Finish the texture and flavor: Stir in the shredded sharp cheddar cheese until melted. For a thicker texture, use a fork or potato masher to mash some of the potatoes directly in the slow cooker. For a smoother soup, carefully pulse with an immersion blender to reach the desired consistency.
- Add toppings and serve: Ladle the soup into bowls and top with optional garnishes such as sour cream or Greek yogurt, turkey or pork bacon crumbles, extra shredded cheese, or chopped chives according to taste. Serve warm and enjoy your loaded baked potato soup.
Notes
- Slow cookers vary, so cooking times may need adjustment. You can cook on high for 3-4 hours as a faster alternative, but check potato tenderness to ensure doneness.
- Baby red potatoes can be used instead of russet potatoes, which require no peeling. They maintain their shape more, resulting in a slightly thinner soup as less starch is released.
- The reduced fat cream cheese or neufchatel adds creaminess but can be omitted if desired, though the texture might be less rich.
- For an ultra smooth potato soup, use an immersion blender in the slow cooker at the end, or fully mash the potatoes with a potato masher.
Keywords: Slow Cooker Potato Soup, Healthy Baked Potato Soup, Low Fat Soup, Comfort Food, Easy Slow Cooker Recipes
