Skinny Slow Cooker Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 -
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Calories
299 kcal
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Course
Main Course, Soup
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Cuisine
American
Skinny Slow Cooker Potato Soup
Description
This potato soup recipe uses a slow cooker to tenderize diced Yukon gold potatoes along with yellow onions and cooked diced turkey bacon, all simmered in reduced sodium chicken stock. Evaporated milk combined with cornstarch thickens the soup gently, while cream cheese and shredded cheddar add creamy richness and cheesy depth. Seasonings include kosher salt, black pepper, and a pinch of celery seed, contributing subtle savory notes. Toward the end of cooking, some potatoes are mashed in the pot to increase thickness. The result is a velvety, slightly chunky soup well suited to cooler weather or casual meals.
It can be served garnished with additional shredded cheese, green onions or chives, and crispy bacon bits for texture contrast and extra flavor. Leftovers keep well refrigerated for a few days, and the recipe offers stovetop preparation as an alternative to slow cooking for quicker results. The use of reduced-fat ingredients and turkey bacon lightens this version without sacrificing comforting cheesy flavor.
When preparing, russet potatoes may be substituted though they yield a grainier texture compared to Yukon golds.
Ingredients
- 6 - 8 lices turkey bacon cooked, diced
- 2 lbs potato Yukon gold, peeled and diced into 1/2 inch pieces
- 1 onion yellow, peeled and diced
- 4 cups chicken stock reduced sodium
- 12 oz evaporated milk low fat, canned
- 2 Tbsp cornstarch
- 4 oz cream cheese reduced fat, softened
- 1 cup cheddar cheese shredded
- 1 tsp kosher salt
- 1/2 tsp black pepper
- pinch celery seed ground
- green onion sliced, for garnish or chives for garnish
- shredded cheese additional, for garnish
- 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.
STOVETOP INSTRUCTIONS:
- Add a slight drizzle of olive oil or butter to a dutch oven or large heavy bottomed pot. Add onions and cook 2-4 minutes. Add in diced bacon, diced potatoes and pour in chicken stock.
- Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender. Whisk cornstarch into evaporated milk until no lumps remain.
- Add mixture to pot along with the cream cheese, shredded cheddar, salt, pepper, and celery seed. Stir to combine and simmer 5 minutes or so, until slightly thickened.
- Mash about half the potatoes with a potato masher, then serve with desired garnishes.
Notes
- Russet potatoes may be used instead of Yukon gold, but expect a coarser texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 1040mg | 43% |
| Potassium | 1089mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 19.3mg | 21% |
| Calcium | 326mg | 33% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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