Skinny Slow Cooker Potato Soup

This skinny potato soup is made solely within the sluggish cooker and tastes identical to a loaded up baked potato, but is lightened up and simply 303 energy per serving!

Skinny Slow Cooker Potato Soup

Potato soup is a type of soups that simply screams consolation.  On a nasty day, not a lot hits the spot greater than an enormous bowl of thick and creamy potato soup!  Unfortunately, it additionally tends to be actually unhealthy.  Over the years I’ve been experimenting with alternative ways to loosen up my favourite soup, with out sacrificing any of the wealthy and creamy texture!

Hey guys, it’s Amanda from The Chunky Chef, a recipe weblog that focuses on comforting household recipes, and Smart Skinny Recipes. Healthy weight watcher recipes with daring flavors.  I’m a self-taught house prepare dinner who loves whipping up fabulous consolation meals that everybody loves… like this potato soup!

Ladle of skinny slow cooker potato soup


There are a number of ways in which I lightened up this soup.  First, I didn’t use any cream… and as an alternative, used lowered fats evaporated milk.  Evaporated milk is much less fatty and decrease in energy than heavy cream, but nonetheless provides you a luxuriously creamy soup.  Second, I used lowered fats cheese and cream cheese.  Lastly, I used turkey bacon as an alternative of normal bacon.

This time of yr lots of people are watching what they’re consuming, but all of us nonetheless crave consolation meals… particularly straightforward sluggish cooker meals that don’t require plenty of effort within the kitchen.

Bowl of skinny potato soup


This soup hits all the flavour notes of a basic loaded potato soup… however in the event you’re wanting so as to add some additional flavors, including some diced carrots and celery can be a good way so as to add taste, however keep wholesome.  Add a pinch of cayenne pepper, or a pinch of thyme for some additional seasoning.

Spoonful of potato soup

I usually peel my potatoes (it’s a texture factor), however in the event you’d moderately not problem with it, skip that step!  For a thicker soup, mash extra of the potatoes, and for a thinner soup, mash much less (or none in any respect).

Yukon gold potatoes are my favourite to make use of on this soup, as they’ve such a wealthy, buttery texture.  Red potatoes can be a superb substitute.  Russets can be utilized, however they will get a bit grainer in texture when mashed.

I hope you all give this skinny sluggish cooker loaded potato soup a attempt, I’m positive you’ll like it!  Hope to see you round The Chunky Chef and Smart Skinny Recipes too!

Need extra creamy soup recipes? Try these!

  1. Easy Broccoli Cheese Soup
  2. Slow Cooker Creamy Tortellini Soup
  3. Creamy Chicken Noodle Soup (Lightened Up)

Ladle of skinny slow cooker potato soup


Skinny Slow Cooker Potato Soup

This skinny potato soup is made completely within the sluggish cooker and tastes identical to a loaded up baked potato, but is lightened up and simply 303 energy per serving!

Course: Main Course, Soup

Cuisine: American

Servings: 6 – Eight servings

Author: Amanda @ thechunkychef


  • 6-Eight slices cooked turkey bacon, diced or crumbled
  • 2 lbs Yukon gold potatoes, peeled and diced into half inch items
  • 1 medium yellow onion, peeled and diced
  • Four cups lowered sodium hen inventory
  • 12 oz low fats evaporated milk
  • 2 Tbsp cornstarch
  • Four oz lowered fats cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 1 tsp kosher salt
  • 1/2 tsp black or white pepper
  • pinch floor celery seed
  • sliced chives or inexperienced onions, for garnish
  • further shredded cheese, for garnish
  • further bacon, for garnish


  1. To a Four quart or bigger sluggish cooker, add bacon, potatoes, onion and hen inventory and stir to mix. Cover and prepare dinner on LOW for 6-Eight hours, or HIGH for Three-Four hours, till potatoes are very tender.

  2. Combine evaporated milk and cornstarch, whisking to mix till no lumps stay. The final 30 minutes of cooking, add cream cheese, cornstarch/milk combination, shredded cheddar, salt, pepper and celery seed. Stir to mix, cowl and proceed cooking 30 minutes.

  3. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up much more.

  4. Serve garnished with any of the toppings. Leftovers might be refrigerated in an hermetic container for Three-Four days.

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