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Lighter Loaded Crockpot Potato Soup with Bacon & Cheddar

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A creamy, comforting loaded potato soup made lighter with Greek yogurt instead of heavy cream. This crockpot recipe delivers all the indulgent flavor with fewer calories, perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced (about 6 medium)
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup sharp cheddar cheese, shredded (divided)
  • 6 slices turkey bacon or center-cut bacon
  • 4–5 green onions, sliced (for garnish)
  • Fresh chives, chopped (optional, for garnish)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Cook the bacon in a small skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Set aside.
  2. Peel and dice the potatoes into ½-inch cubes. Dice the onion and mince the garlic.
  3. Add the diced potatoes, onion, garlic, chicken broth, smoked paprika, dried thyme, and bay leaf to a 6-quart or larger slow cooker. Stir to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. About 15 minutes before the soup is done, melt the butter in a small bowl in the microwave. Whisk in the flour until smooth. Then whisk in the Greek yogurt until fully combined.
  6. Remove the bay leaf and discard. Use an immersion blender to blend the soup until smooth and creamy. (If using a regular blender, work in batches.)
  7. Stir in the yogurt-flour mixture and ¾ cup of the shredded cheddar cheese. Stir until the cheese is fully melted and the soup is smooth, about 2-3 minutes.
  8. Taste and add salt and pepper as needed. Ladle into bowls and top with remaining cheddar cheese, crumbled bacon, sliced green onions, and fresh chives if using. Serve hot.

Notes

Don’t skip tempering the yogurt with flour and butter to prevent curdling. Season in layers—add some salt and pepper at the beginning, then adjust at the end. Let the soup rest for 10-15 minutes after blending for best flavor. If soup is too thick, stir in extra warm broth or milk. If too thin, cook uncovered for 15-20 minutes.

Nutrition

Keywords: loaded potato soup, crockpot potato soup, lighter potato soup, healthy potato soup, slow cooker potato soup, bacon cheddar potato soup

Find it online: https://ovenmila.com/lighter-loaded-crockpot-potato-soup-with-bacon-and-cheddar/