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!
- Prep time
- 15 min
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
- 4
Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.