Skinny crock pot loaded potato soup is a lightened up version of loaded potato soup that only takes about five minutes to prepare then cooks all day in a slow cooker.
It’s been cold and dreary around here for the past few days. I’m thinking a big bowl of loaded potato soup is in order to warm my spirits. I love potato soup. It’s thick, hearty, cheesy, and typically has chunks of salty bacon. What’s not to love?
Today I’m making my skinny crock pot loaded potato soup. It’s a lightened up version of loaded potato soup that only takes about five minutes to prepare.
To make this soup, whisk some cheddar cheese condensed soup, chicken broth, cream cheese, and black pepper together in a large crock pot. Stir in 2/3 of a bag of frozen cubed potatoes (A.K.A southern style potatoes). Cook, covered, on low for 8 hours, or high for 4 hours.
The potatoes break down as the soup cooks. When you stir the soup, it gets thick, smooth, and creamy. It resembles a cream-based soup. However, it doesn’t actually contain any cream. This is why you don’t want to add all the potatoes at once. Twenty to thirty minutes before serving, stir the remaining potatoes into the soup. These potatoes aren’t cooked long enough to break down, which adds texture to the final product.
To serve this soup, ladle it into bowls and top with sliced green onions and crumbled cooked bacon. To save time, I use packaged pre-cooked bacon bits, or bacon pieces.
What you end up with is an amazing soup with all the flavors of a loaded baked potato. But, with a lot less effort, and fewer calories.
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Skinny Crock Pot Loaded Potato Soup Recipe
Video
Ingredients
- 1 (14 oz.) can cheddar cheese soup
- 32 oz. chicken broth
- ½ tsp. ground black pepper
- 4 oz. cream cheese
- 32 oz. frozen cubed hash brown potatoes (A.K.A. southern style potatoes)
- 6 green onions thinly sliced
- 6 tbsp. bacon bits
Instructions
- Add the cheddar cheese soup, chicken broth, and black pepper to a large slow cooker.
- Cut the cream cheese into small cubes and add it to the slow cooker. Whisk until the cheese soup is dissolved into the broth (there will still be chunks of cream cheese).
- Add 2/3 of the bag of frozen potatoes to the slow cooker. Stir to combine. Store the remaining ⅓ of the potatoes in the refrigerator to be added later.
- Place the cover on the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
- Add salt and pepper to taste. Stir the remaining ⅓ of the potatoes into the soup. Cook for 20-30 more minutes, or until the potatoes have warmed through.
- Ladle the soup into bowls and top each serving with a sliced green onion and a tablespoon of bacon bits.
Nutrition
Great recipe! Easy and flavorful. I added corn!
Can the leftovers be frozen?
What brand makes a 14oz can of cheddar soup? I can only find 10.5oz.
Did you ever find a 14oz can?
Can this soup be made a day or two ahead and finished by adding the potato cubes on the day you want to serve it?
What is the serving size for this?
Did you ever find out? I’d like to know too
Can this soup be frozen and thawed? Or will it separate?
Easy and delicious! I have made this several times when I wanted something quick in the crockpot for a busy day.
This recipe is delicious! The whole family loved it & asked for it to be put into our regular rotation of meals. Thank you so much for sharing!
Can I use frozen hash browns instead?
My family actually liked this better than the creamy loaded potato soup I used to make with all the extra calories. I will be making this instead! Thank you so much for sharing this amazing and easy to do recipe!
Soooooooo good. I added smoked ham, but I wasn’t necessarily going for “light.” My husband loved it and it was incredibly easy to make.
Good recipe but prefer it to be more creamy so I would suggest using more cream cheese.
This soup was delicious my grandmother loved it
This soup is delicious, I’ve made it a couple of times.
What is the point value for this potato soup?
8 WW smart points per serving
I see the nutrition facts says 1 g and its 218 calories a serving. I thought 1 g was 1 gram which wouldn’t make sense here. What is a serving for this recipe? 1 cup?
Hi, can I substitute the frozen potatoes with raw, fresh ones peeled and cut into small pieces? I have a whole bag of red potatoes to use! Thanks.
Why are the remaining ⅓ of the potatoes added in later? Why not all at once in the beginning?
The author said the potatoes added at the beginning turn to mush while cooking. By adding the last 1/3 at the end you get some bulk to the soup.
Can this be made without a slow cooker?
Marisa,
Yes. But I’m not sure on the exact timing. I would heat it on the stove top using a higher heat until the potatoes start to break down. I’m guessing around 20 minutes. Then, add the remaining potatoes at the end like the recipe states.
This is a slow cooker recipe. The directions are all given on this page. It says to cook on low 8 hours or 3 hours on high.
Thank you for providing the nutrition information. It is so helpful and for profits organizations usually require you to be a member to receive this important information.