When you’re craving a thick, hearty, yet macro-balanced soup, our Crockpot Loaded Baked Potato Soup delivers. This soup is perfect for busy weeknights, the whole family will love it!
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Slow-cooked to perfection, this hearty soup is a delicious blend of Yukon gold potatoes, creamy cheeses, and savory spices, all topped with your favorite garnishes. Set it and forget it – this recipe will warm your soul and become a family favorite in no time. Plus, it’s a fantastically macro-friendly creamy soup! Where most cream-based soups pack in the extra calories and fat, this lightened up, protein-infused version makes it easy to fit into your macros.
3 Reasons Why You’ll Love This Crockpot Loaded Baked Potato Soup Recipe
It’s made in a a slow-cooker – I love a good crockpot recipe, there’s just something so satisfying about adding all of your ingredients, letting it cook all day, and then getting to enjoy its perfection when the time comes. It’s like putting your dinner on auto-pilot!
It’s thick & creamy – There are times when a thin broth is the thing we need and then there are the times that we’re craving a thick, heary soup. This Crockpot Loaded Baked Potato Soup is the latter – thick, creamy, hearty, and guaranteed to fill you up. This is a crave-worthy hot meal that’ll hit the spot on chilly days.
It’s macro-friendly – I can’t tell you how many times I’ve looked at a soup recipe and felt disappointed with the macros. Most soups, especially those that are cream-based, tend to be high in calories and low in protein. This soup, on the other hand, uses bone broth which gives it a beautiful boost in protein content while keeping the overall calories low, making it an easy fit into your day.
Dive into a Bowl of Guilt-Free Indulgence! Our Macro Friendly Crockpot Loaded Baked Potato Soup is the culinary hug you’ve been waiting for. At a mere 301 calories, yet packing a protein punch of 19.7g per serving, this is comfort food with a health-conscious twist. We’re talking velvety Yukon gold potatoes, aromatic yellow onions, and a savory base of chicken bone broth jazzed up with low-fat evaporated milk. But wait, there’s more! Creamy delights of reduced-fat cream cheese and cheddar make an appearance, all seasoned to perfection with kosher salt and black pepper. And for the grand finale? Garnish to your heart’s content with vibrant green onions, a sprinkle more of cheese, crunchy bacon bits, and a dollop of sour cream.
Prep Time 15 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs15 minutesmins
Course Dinner
Cuisine American
Servings 6
Calories 301kcal
1 Crockpot
1 Knife
1 Cutting Board
1 whisk
1 Potato masher
1 Ladle
2lbs.Yukon gold potatoes, peeled and diced into 1/2 inch pieces
1yellow onion, peeled and diced
4cupschicken bone broth
12oz. canlow fat evaporated milk
2tbspcornstarch
4ozreduced fat cream cheese, softened
1cupreduced fat cheddar cheese, shredded
1tspkosher salt
½tspblack pepper
Sliced green onions, for garnish
Additional shredded cheese, for garnish
Bacon bits, for garnish
Sour cream, for garnish
In the crockpot, add the diced Yukon gold potatoes and diced onion. Pour in the chicken bone broth, ensuring that the potatoes are mostly covered. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, , or until the potatoes are tender when pierced with a fork.
In a separate bowl, whisk together the low-fat evaporated milk and cornstarch until the cornstarch is fully dissolved. In the last 30 minutes of cookies, pour the cornstarch mixture, cream cheese chunks, shredded cheese, salt, and pepper into the crockpot and stir to combine. Continue cooking for 30 minutes.
Carefully remove the lid and use a potato masher to gently smash about half of the potatoes in the crockpot. This will help thicken the soup.
Ladle the hot potato soup into bowls. If desired, garnish each bowl with sliced green onions, additional shredded cheese, and bacon bits for added flavor and texture.
Serve your delicious crockpot potato soup hot and savor the comforting flavors!
If you prefer a smoother soup, you can use an immersion blender to puree the entire mixture after mashing the potatoes.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
This soup also freezes well. Store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition analysis does not include additional toppings such as cheese, bacon, or sour cream.
MyFitness Pal Pre-log: FHM Crockpot Baked Potato Soup
Tami Smith
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