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This slow cooker loaded baked potato soup is one of those simple, comforting recipes that comes together with minimal effort and ingredients you likely already have on hand.
I have always had a soft spot for potato soup, which explains why you will find several WW-friendly versions here on Simple Nourished Living. When life feels busy or you are trying to avoid another grocery run, soups like this one are a lifesaver—especially when the slow cooker does most of the work.
This version is creamy, satisfying, and made lighter without sacrificing flavor. It’s proof that a few humble ingredients can turn into a dinner everyone looks forward to.
Why I Love This Easy Potato Soup
- Made with basic pantry and refrigerator staples
- Creamy and comforting without being heavy
- Slow cooker does the work
- Easy to customize with toppings
- WW-friendly and family-approved
Recipe Notes (The Backstory)
This recipe came together one night when frugality met desperation—and I really didn’t want to go to the grocery store.
With a handful of potatoes, an onion, evaporated milk, bouillon cubes, and a few odds and ends from the fridge, I turned to Fix-It and Forget-It Big Cookbook by Phyllis Good for inspiration. After a little mixing and matching, this lighter version of loaded baked potato soup was born.
Sometimes the simplest meals turn out to be the most satisfying.
Ingredients & Substitutions
- Potatoes – Russet potatoes work especially well for a classic baked potato flavor.
- Onion – Adds depth and savoriness.
- Carrots and celery – Small amounts add flavor and body without overpowering the soup.
- Bouillon cubes (chicken or vegetable) – A convenient way to build flavor. Boxed or homemade broth will also work.
- Garlic powder – Gentle garlic flavor without fuss.
- Water – Adjust as needed for consistency.
- Salt and pepper – Season to taste.
- Fat-free evaporated milk – Creates creaminess without heavy cream.
- Reduced-fat sharp cheddar cheese – A little goes a long way.
- Optional toppings: Shredded cheddar, sliced green onions, cooked bacon pieces, low-fat sour cream, or plain Greek yogurt.
Calories and WW Points
According to my calculations, each serving has:
- Calories: 250
- WW Points: 3
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 6 PointsPlus
How To Make Slow Cooker Potato Soup
Ideal slow cooker size: 4-Quart.
- Combine all ingredients, except evaporated milk and cheddar cheese, in your slow cooker.
- Cover and cook on LOW 7-9 hours, or on HIGH for 4-6 hours.
- Stir in the evaporated milk during last hour of cooking.
- Mash soup with hand masher or KitchenAid Hand Blender (affiliate link) (my tool of choice) until it’s creamy. Add cheese and stir until cheese has melted.
- Taste and check for seasoning, adding more salt and/or pepper if necessary.
- Add more milk, or water, if you prefer your creamy potato soup to have a thinner consistency. Serve with your choice of toppings.
Serving Notes
Served with toasted sourdough or crusty bread, this soup makes a filling, comforting meal. It’s also great as a lighter lunch paired with a simple salad.
Leftovers reheat well and thicken slightly as they sit.
If you’ve made this low fat Crock Pot Loaded Baked Potato Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Loaded Baked Potato Soup Recipe
Ingredients
- 6 medium potatoes, peeled and chopped
- 2 medium onions, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 bouillon cubes (chicken or vegetable)
- 1 teaspooon garlic powder
- 4 cups water
- 1/4 teaspoon pepper
- 1 tablespoon salt (or to taste)
- 1 can (12 ounces) fat-free evaporated milk
- 1/2 cup reduced-fat shredded sharp cheddar cheese
- Optional toppings: shredded cheddar cheese, chopped green onions, chopped cooked bacon, low fat sour cream or plain Greek yogurt
Instructions
- Ideal slow cooker size: 4-Quart.
- Combine all ingredients, except evaporated milk and cheddar cheese, in your slow cooker.
- Cover and cook on LOW 7-9 hours, or on HIGH for 4-6 hours.
- Stir in the evaporated milk during last hour of cooking.
- Mash soup with hand masher or KitchenAid Stick Blender (affiliate link) (my tool of choice) until it's creamy. Add cheese and stir until cheese has melted.
- Taste and check for seasoning, adding more salt and/or pepper if necessary.
- Add more milk, or water, if you prefer your creamy potato soup to have a thinner consistency. Serve with your choice of toppings.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: This recipe inspired by Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes (affiliate link) by Phyllis Good
More WW-Friendly Soup Recipes
If you like this lightened up Slow Cooker Baked Potato Soup, be sure to check out my other Weight Watchers friendly soup recipes including:
- Easy Broccoli Cauliflower Soup – Creamy without the cream.
- Easy Zucchini Soup Recipe – Light, simple, and surprisingly satisfying.
- Creamy CrockPot Potato Cauliflower Potato Soup – Another potato favorite made lighter.
- Slow Cooker Summer Vegetable Soup – Fresh and flexible.
- Potato Leek Soup – A classic, lightened up.
What is serving size?
Hi Nicki, the approximate serving size for this recipe is about 1-1/2 cups.
Can this be done on the stove-top?
Hi LB, Sure, this can be made on the stovetop if you prefer.
Martha,
Do you think that fat free half and half would work here?
Thanks!
Soup came out really yummy! Husband has dairy problems so I substituted Almond mild for the evaporated skim milk and then used my blender so that it would thicken a little. It came out wonderful! Loved it and will make it again!
Hi Denise, Thanks for letting us know that almond milk works as a substitution. So glad you loved it!!
I love this recipe! I did cheat and use frozen hash browns instead. Very yummy!
I love a good potato soup recipe! This sounds wonderful! Especially with yummy carrots!
Really wonderful. The family loved it, as did I! Great for a cold winter night like today!
Is it supposed to read “cook on low 7-9 hours or on high for 4-6 hours?” Also, is a tablespoon of salt too much?
Thanks for pointing out the cook times, Taylor. I’ve made the correction and appreciate it. As for the tablespoon of salt, that’s more
of a personal call. I find that potatoes need a lot of salt, but others may disagree, so I’d say if you are concerned that it’s too much, use less and add more at the end if you feel it’s necessary.
As you know the summers here in Arizona are killers so I put my slow cooker on the patio and that’s where I slow cook all summer. It doesn’t add heat to the house and we can serve right from the cooker.I LOVE my slow cooker.I freeze leftovers and have a lunch ready in a flash.
Sharla, I love your idea for putting your slow cooer on the patio so it doesn’t add heat to the house. I too love my slow cooker and don’t know what I would do without it. Made a yummy Southwest style pot roast in it for dinner last night that the guys loved.
How funny, my one real resolution was “to form a better relationship with my crock pot!” Its currently just taking up space in my kitchen and I never remember to use it either. This soup looks magnificent and it may be just what I need to start making good on that resolution. Thank you!