Potatoes are definitely a staple around our house.  When I pass the potatoes at the grocery store, they automatically go straight into the cart. That auto-pilot maneuver, somehow got me about 25 pounds of potatoes. Yikes!! What am I going to do with all of those potatoes?  Potato Soup, of course, and not just any  potato soup, skinny potato soup. I’m so excited to share this healthy, lightened up version of potato soup with you! The whole family is crazy about this soup, and I love it when a lightened-up version gets the thumbs up..it’s delicious! I use my instant pot for every thing under the sun The potatoes cook to perfection. But if you don’t have one yet, I’ve included the bonus slow cooker recipe. Warning: This makes a full pot! (But it disappears quickly.) 


Skinny Potato Soup (Instant Pot or Slow Cooker)

This lightened up version of potato soup really has an amazing flavor (without using heavy cream)! It's chocked full of fresh veggies:  carrots, celery, and of course potatoes. A little turkey bacon and light cheddar provides all the satisfaction of a healthier comfort food. Bonus: slow cooker directions also included! See notes for vegetarian and gluten free versions.


  • 1 tablespoon olive oil
  • 6 slices turkey bacon* diced
  • 1 medium yellow onion peeled and diced
  • 2 medium carrots (about 1/2 cup) shredded
  • 2 stalks celery chopped
  • 8 cups chicken or vegetable stock
  • 4 pounds Potatoes (I prefer Yukon Gold) Russet works well too peeled and diced
  • 1/3 cup flour, all-purpose (or gluten-free flour)
  • 1 can 12-ounce fat free evaporated milk divided
  • 1 cup shredded reduced-fat sharp cheddar cheese (mild is fine too)
  • 4 ounces light cream cheese cut in cubes
  • 1 teaspoon Kosher salt or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • dash cayenne pepper
  • optional toppings: thinly-sliced green onion or chives extra shredded cheese, bacon, light sour cream or greek yogurt


Intant Pot Instructions

  1. Add olive oil to the instant pot, and press the sauté feature. Add bacon, onion, carrot and celery to the pot and cook for about 5 to 7 minutes. Stirring occasionally. 

  2. Add the potatoes to the instant pot and pour the 8 cups chicken stock over them.  Stir to combine. Press the manual feature to 10 minutes high pressure. Then allow steam to vent.

  3. In a separate small bowl, mix 1/3 cup flour with 1/2 cup of milk.  Whisk until smooth adding more milk if necessary. Slowly stir the flour mixture into the instant pot until it is completely combined. Gradually add in the rest of the evaporated milk and continue to stir until smooth.

  4. Add in the cheddar cheese, cream cheese, salt , pepper and cayenne. Stir to combine. Let the mixture on warm for about 10 minutes, stirring occasionally,  until cheeses are melted. Soup will thicken the longer you leave it setting on warm. (See note.)

  5. Serve warm, garnished with desired toppings. You may refrigerate for up to 3 days. 

Slow Cooker Instructions:

  1. Fry bacon in non-stick skillet or cast iron pan. 
  2. Lightly grease slow cooker with nonstick cooking spray. Add diced potatoes, onions, carrots, celery and the cooked bacon. Then add the chicken broth, salt, pepper and cayenne.

  3. Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender.  

  4. In a small bowl, whisk flour with 1/2 cup evaporated milk, and set aside. Remove about 1/3 of the soup (vegetables and liquid) to a large mixing bowl.  Slowly add the flour mixture to the large bowl and stir constantly while adding.  Then add the cream cheese. With an immersion blender, blend until very smooth, Pour creamy mixture back into slow cooker along with the rest of the evaporated milk. Stir to combine.

  5. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth and thickened slightly.  

  6. Serve warm, garnished with desired toppings. You may refrigerate for up to 3 days. 

Recipe Notes

*If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and add in 2 teaspoons of Old Bay seasoning for extra flavor orteaspoon Parisien Bonnes Herb.

If you have time, leave the pot on warm for about 1 hour and the soup will thicken to perfection. (not necessary, but if you desire a thicker consistency.)

If you do not have extra time, but would like the soup to be thicker, you can use a potato masher to mash about half of the potatoes (while the soup is still in the instant pot or crock pot). 


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