Crockpot Potato Soup is an easy way to make Healthy Potato Soup for winter meals. This Loaded Potato Soup recipe is one of our favorites! Just because this is a healthy version doesn’t mean it’s any less flavorful than your favorite Potato Cheese Soup. Slow Cooker Potato Soup for the win!
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Crockpot Potato Soup
Potato soup is a winter favorite, and now it’s even better! This Crockpot potato soup is HEALTHY, made in a slow cooker, and loaded with all the best ingredients.
My mom makes the best soups. Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and it’s my all-time favorite. The only problem? It isn’t exactly healthy…
I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing. She came up with this Slow Cooker Healthy Potato Soup recipe…and I’m hooked.
I’ll splurge on the chicken soup once a month and eat this Loaded Potato Soup every other day of the month. It’s so good! But for an easy weeknight meal without the guilt, this recipe for potato soup is my new go-to. A creamy cheesy soup you can feel good about? Thank you!
Add this Slow Cooker Potato Soup recipe to your regular winter soup rotation for a healthy and delicious meal!
Healthy Potato Soup Recipe
I get so many comments that people cannot believe this is a Healthy Potato Soup. I almost can’t believe it either!
But making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was a “skinny” version. Since having Henry, eating healthier has been a struggle. It’s just so much easier to get fast food than to make a home cooked meal post baby. FEAR NOT!
This Crockpot Potato Soup recipe is so simple and is made in a slow cooker. Hallelujah! Crockpots have been allowing us to set food and forget it for generations. It makes life so much better. Now that I’ve found this Loaded Potato Soup will I ever make any other comfort food again?
Tips to Make this Potato Soup Healthy
We have made lots of little tweaks to make this recipe for crockpot potato soup a little bit better for you.
- Low sodium chicken broth
- Turkey bacon instead of pork
- Half and half instead of heavy cream
- Low fat cheese (or skip it completely)
They aren’t big changes but they make a huge difference to the calorie count. You won’t miss the indulgence of the other versions at all. This recipe still feels like a calorie splurge even though it’s not. Go ahead, have a double bowl!
How to Make Potato Soup (in a Slow Cooker)
I love how easy this recipe is. Crockpots make everything so simple, so you can have good meals ready to go, even when you don’t have time to sit in the kitchen cooking.
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Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
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Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
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Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
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Add diced onion to the carrots and cook on medium-high until onion is translucent.
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Add minced garlic and saute 30 seconds more.
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Add sauted carrots, onion and garlic to the potato broth mixture.
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Cook on HIGH for 2-3 hours or until potatoes have softened.
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Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
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Add herbs, half-and-half, cheese and chives. Mix well.
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Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).
Be sure to watch the video to see the step by step recipe!
Loaded Potato Soup
I absolutely LOVE this crockpot potato soup because it tastes like a baked potato in a bowl! It’s cheesy, creamy, and LOADED with the best ingredients. Of course you can leave out some ingredients if you want to make this soup even healthier, but it’s all about balance in my world.
By using those low-fat and low-sodium ingredients, I feel like it’s okay to add in flavor and make this something extra tasty.
Here’s what I like to add in for toppings and garnish:
- Turkey bacon bits
- Sour Cream (low-fat)
- Chives
- Green Onion
- Shredded Cheese
It’s so delicious, warm, and comforting!
What potato is best for soup?
I used Yukon Gold potatoes for this recipe. It’s a great, hardy potato that’s perfect for soups!
How long can you keep leftover potato soup?
Store any leftover soup in an airtight container in the refrigerator for 3-4 days.
Soups with cream in it like this recipe aren’t the best for freezing. When you reheat it, the texture will be sort of grainy, so keep that it mind when making and saving your soup.
Favorite Slow Cooker Potato Soup
If you’re looking for other great potato soup recipes be sure to try these:
For some great bread pairings we recommend Icebox Dinner Rolls, Beer Bread Muffins, or good ole French Bread. You can’t go wrong.
Watch the video and check out the recipe card below for full details on How to Make Potato Soup in a Crockpot. Enjoy!
Be sure to try these other slow cooker soups:
- Crock Pot Chicken Tortilla Soup
- Crock Pot Broccoli Cheese Soup
- Slow Cooker Beef Stew
- Crock Pot Tuscan Chicken Soup
Crockpot Potato Soup - Healthy Potato Soup
Ingredients
- 6 large Yukon Gold potatoes peeled and cut into 1/2 inch cubes
- 40 ounces low fat chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 6 carrots peeled and thinly sliced
- 1/2 sweet yellow onion diced
- 2 cloves garlic peeled and minced
- 2-3 tablespoons olive oil
- 1 teaspoon Parisien Bonnes Herb Blend of Chives, French tarragon, basil & dill
- 1 1/2 cups fat-free half-and-half
- 1 1/2 cups shredded low-fat cheddar
- 2 tablespoons chives chopped
!For Garnish:
- low-fat sour cream
- turkey bacon cooked and crumbled
- green onions thinly sliced
- chives chopped
Instructions
- Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
- Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
- Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
- Add diced onion to the carrots and cook on medium-high until onion is translucent.
- Add minced garlic and saute 30 seconds more.
- Add sauted carrots, onion and garlic to the potato broth mixture.
- Cook on HIGH for 2-3 hours or until potatoes have softened.
- Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
- Add herbs, half-and-half, cheese and chives. Mix well.
- Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
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I loved this recipe! So dang easy and super yummy! Creamy without being gloomy or too rich. Definitely filling and I already sent it to my mom to make because I know its easy enough for her and she’ll love it. I made it for the first time about a month ago, feeling like making it again!
This is so awesome! Love seeing your pics!!
I have made this recipe time and time again, and it is the best potato soup! My whole family loves it.
I’m so glad I could bring this to your family!!
This was really good. The only change I made was to add cornstarch/water mixture to thicken it up a little bit. It was delicious!
Great idea!!
This looks amazing and can’t wait for me to try it out! What is the serving size?
This looks delcious! And you know me I’m ALL about the fresh produce!!
Regards: Eve Hunt
Trust me, it is delicious!
Hi Annie,This looks so good! My Hubby will love it with the turkey bacon. I will see about a vegetarian version for myself!
That sounds delish!!
Nothing’s better than good soup in this weather. Thank you for sharing the recipe!
AGREE!!
I followed the recipe….but this is the blandest soup I’ve ever tasted. Seriously, I’m not sure that adding toppings will save it, but I’m going to try, because otherwise there is no dinner. If anyone else reads this, don’t waste your time on this recipe, because the soup is so bland, my grandmother would even find it tasteless.
I didn’t see anywhere in your post what the actual serving size for 200 calories is. Is it 1 cup or more?
Thanks.