Thick & creamy, comforting, tasty, simple, pretty…. I could go on about how great this Loaded Baked Potato Soup is.  Did I mention how easy it is to make (once you get passed the potato peeling part)?  Inspired by the Crockin’ Girls, I decided to give this soup a shot, but of course I had to lighten it up.  No butter, no cream, yet it still had a richness that made super satisfying.  If I was having one of my more obsessive calorie counting moments of life, I would have taken the “lightness” a bit further and used fat free cheese and turkey bacon, but since we were having company, I opted for the reduced fat cheddar and real bacon pieces.  Believe it or not, the packaged bacon pieces only have 25 calories and a couple grams of fat per tablespoon- not too bad when you consider the flavor it adds (I don’t think the soup would be complete without it).

The version is much lower in fat and calories than most of the other Loaded Baked Potato Soups out there, but I promise you all of the flavor is there.  It tastes even better on day two!

Print Recipe Here:


Part one:

  • 3 lbs Potatoes (about 8 medium sized potatoes)
  • 1 Onion
  • 4 Garlic Cloves
  • 4 Cups Chicken Broth
  • Plenty of Salt and Pepper

Part two:

  • 1 cup Fat Free Milk (more if you want to thin it out a bit)
  • ¼ Cup Reduced Fat Shredded Sharp Cheddar
  • ¼ Cup Real Bacon Pieces
  • ¼ Cup Green onions or chives, chopped
  • Salt and Pepper, to taste

For Garnish (optional and interchangeable):

  • Green Onion or Chives
  • Shredded Cheese
  • Bacon Pieces
  • Light Sour Cream


  1. Peel and cut potatoes into large cubes. Chop onion and mince garlic.
  2. Put all “Part one” ingredients in the slow cooker and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  3. Mash, mix, or blend mixture until potatoes are coarsely chopped and soupy is thickened.
    I use this hand blender, which I highly recommend (the chopper attachment is awesome too).
  4. Stir in “Part two” ingredients and keep warm until ready to serve.

Serve in individual bowls with garnish (may need additional salt and pepper too). 
Makes 6-8 servings


slow cookingblending