Healthy Slow Cooker Loaded Baked Potato Soup
This healthy slow cooker loaded baked potato soup is the best meal for a chilly, busy day. Made in the crockpot for a hands off meal, this soup can be put on in the morning and ready for dinner for a delicious bowl of comfort. Tender chunks of potato and vegetables are cooked in a seasoned chicken broth until tender and then enriched with evaporated milk and cheese for a super creamy soup.
Ingredients
- 2 1/2 pounds russet potatoes (peeled and cut into 1/2 inch cubes)
- 1 small onion (finely diced)
- 3 ribs celery (finely diced)
- 3 cloves garlic (minced)
- 4 cups low sodium chicken or vegetable broth
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 12 ounce can fat free evaporated milk
- 2 tablespoons cornstarch
- 4 ounces reduced fat cream cheese or neufchatel (cubed)
- 1/2 cup sharp cheddar cheese (shredded)
- Sour cream, greek yogurt, turkey or pork bacon crumbles, shredded cheese or chives for garnish
Directions
- 1
In a slow cooker, mix together the potatoes, onion, celery, garlic, thyme, broth and spices. Cover with lid and cook on low for 6-8 hours or until the potatoes become tender. Remove thyme sprigs.
- 2
In a small bowl combine the evaporated milk with the cornstarch, add to the slow cooker along with the cream cheese cubes, cover and cook on high for 30-40 minutes, until the broth thickens.
- 3
Stir in the cheddar cheese and use a fork or potato masher to mash up some of the potatoes for a thicker texture or pulse with an immersion blender for a smoother texture.
- 4
Top with sour cream or Greek yogurt, bacon, chives and additional shredded cheese if desired.