Crockpot Potato Soup (Lighter, Slow-Cooker Loaded Potato Soup)

# What this is This Crockpot Potato Soup recipe by Becky Hardin is a lighter, slow-cooker version of loaded potato soup that keeps potato chunks rather than pureeing everything. It uses Yukon Gold potatoes, carrots, onion, garlic and low-sodium chicken broth as the base, with fat-free half-and-half and shredded low-fat cheddar added near the end for a creamy, cheesy broth. The recipe yields about eight bowls and is meant for cool-weather dinners when you want hands-off cooking.

# Ingredients and yields Main ingredients called out in the recipe include:

• 6 Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 40 oz low-sodium chicken broth
• 1 tsp kosher salt, 1 tsp ground black pepper, 1/8 tsp crushed red pepper flakes
• 6 carrots, thinly sliced
• 1/2 sweet yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 1/2 cups fat-free half-and-half
• 1 1/2 cups shredded low-fat cheddar
• 2 tbsp chopped fresh chives

Optional garnishes: low-fat sour cream, turkey bacon, sliced green onions, extra chives.

# How the method works

1. 1Spray slow cooker and add the diced potatoes, broth, salt, pepper and red pepper flakes. Add carrots, onion and garlic (raw or sautéed first).
2. 2Cook about 3 hours on HIGH until vegetables are tender. Sautéing the carrots, onion and garlic for ~3 minutes in olive oil before adding gives more depth but is optional for busy days.
3. 3Stir in fat-free half-and-half and shredded low-fat cheddar until the cheese melts. Taste and adjust seasoning.

# Texture and thickening options

• Rustic texture: mash some of the cooked vegetables a few times with a spoon for a chunky, ladleable soup.
• Thicker soup without a roux: blend about half the soup with an immersion blender and leave the rest chunky.
• Cornstarch slurry: mix cornstarch with a little cold liquid and add to the soup, then allow about another hour on HIGH so the slurry heats through and thickens the broth.

# Potato selection and timing

• Russet: higher starch, will break down more and may require checking at the 2-hour mark.

Cut potatoes into even 1/2-inch cubes so they cook evenly. If prepping ahead, keep cut potatoes submerged in cold water in the fridge up to 24 hours and drain well before use.

# Seasoning and finishing touches Because the recipe uses low-sodium broth and low-fat cheese, the author recommends tasting after the cheese melts and adjusting salt and pepper. A teaspoon of lemon juice can brighten the flavor if it feels flat. Set out garnishes—bacon, chives, sour cream—so diners can customize their bowls.

# Practical serving notes The soup is convenient for busy days: it can be assembled quickly and finished when you're ready to eat. Plan thickening time if using a cornstarch slurry (add ~1 hour on HIGH), or choose the immersion-blend shortcut if dinner is soon. The recipe makes enough for eight servings, and leftovers reheat well.

Published by Becky Hardin on Sep 23, 2026 on The Cookie Rookie, this recipe balances lower-fat ingredients with familiar loaded-potato flavors and simple slow-cooker convenience.