This loaded slow cooker potato soup is creamy, comforting and delicious. A few ingredient swaps make it healthier than other versions!
Now, don’t get me wrong. I’m all in for a classic, creamy soup made with butter, flour and cream, but sometimes, I’d like something a little lighter. If I’m going to lighten it up, though, I’m not willing to compromise on flavor. Healthier food still has to taste good. If it doesn’t, you’re doing it wrong.
So I set out to create a simple potato soup that tastes every bit as classic and comforting as its heavier counterpart. Of course, that means we’re still topping it with cheese and bacon — I’m only willing to make so many concessions here, you know?
What you’ll need to make this slow cooker potato soup:
This slow cooker potato soup has a short, humble ingredients list. In fact, it’s mostly potatoes. Here’s what you’ll need:
- Russet potatoes
- Some flavor: onions, garlic, and dried thyme
- Chicken broth or vegetable broth
- A can of evaporated milk
- Cornstarch
- Sour cream
- All the requisite toppings, of course: shredded cheese, crumbled bacon, and chopped green onion
Make no mistakes, though — while this soup has few ingredients, it is not short on flavor. Just make sure you don’t skimp on the salt and pepper.
What makes this soup healthier?
While most potato soup recipes call for a standard butter-and-flour roux for thickening, this version uses the natural starch from the potatoes along with a few scoops of cornstarch. For this reason, I recommend sticking to russet potatoes, as waxier varieties like Yukon golds or red potatoes won’t have as much of that necessary starch.
Plus, this recipe uses a can of evaporated milk rather than heavy cream. Combined with the starchy potatoes and a bit of sour cream, this creates a soup so creamy you won’t even taste a difference. You could even use plain Greek yogurt instead of sour cream if you want to lighten things up further, but I prefer the flavor of classic sour cream here.
More comfort food recipes:
One-Pot Chicken and Parmesan Dumplings
Creamy Garlic Parmesan Gnocchi with Broccoli
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PrintSlow Cooker Potato Soup
This loaded slow cooker potato soup is creamy, comforting and delicious. A few ingredient swaps make it healthier than other versions!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 ½ pounds russet potatoes, peeled and cubed
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups chicken stock
- 1 12–ounce can evaporated milk
- 2 tablespoons cornstarch
- ½ cup sour cream
- 5 slices bacon
- Shredded cheddar cheese and sliced green onions for topping
Instructions
- Combine the onion, garlic, potatoes, thyme, salt, pepper and chicken stock in the bowl of a large slow cooker. Cook on high for 3-4 hours or low for 7-8 hours, until potatoes are soft and break apart easily with a fork.
- Whisk together the evaporated milk and cornstarch with a fork, then stir into the soup, breaking up some of the potatoes with your spoon. Cook for an additional 30 minutes until thick.
- While the soup thickens, cook the bacon. Place the bacon strips in a large skillet and set over medium heat. Cook for 5-6 minutes on each side, or until the fat has rendered and the bacon is browned and crispy. Remove slices to a plate lined with paper towel to drain excess grease.
- Adjust soup seasonings to taste and ladle into bowls. Serve topped with shredded cheese, crumbled bacon and chopped green onion.
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