Slow Cooker Loaded Baked Potato Soup Recipe

Creamy Loaded Baked Potato Soup with Bacon, Cheese and Green Onion

4.22 from 14 votes

Slow Cooker Loaded Baked Potato Soup Recipe

Easy, healthy and delicious creamy satisfying potato soup you make in the slow cooker. This recipe for creamy low fat potato soup is delicious served on its own, or with warm bread, crackers and a simple salad or or fruit.

Prep Time20

Cook Time9

Total Time9 20

Course: Soup

Cuisine: American

Keyword: baked potato soup, low fat baked potato soup, slow cooker potato soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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 (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

Serving size: 1/6th recipe without additional toppings

WW Points: 3

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6 PointsPlus (Old plan)

Nutrition