Slow Cooker – Cream of Potato Soup

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Cream of Potato Soup might sound like an indulgence that you would never see on a healthy eating plan. But this healthy spin on the classic favorite is healthy and low in fat and calories, while still having that delicious thick and creamy quality.

Want to create a meal filled with a bunch of southern favorites? Try our recipe for Southern Fried Chicken and Macaroni and Cheese with these potatoes.

Slow Cooker Cream of Potato Soup

Slow Cooker Cream of Potato Soup

Serving size: 1 cup | Calories: 246 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 4 mg | Sodium: 180 mg | Carbohydrates: 39 g | Dietary fiber: 2 g | Sugars: 5 g | Protein: 4 g | SmartPoints (Freestyle): 8


  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white onion, diced
  • 1 clove garlic, minced
  • 2 cups cubed red potatoes with peeling, scrubbed and rinsed
  • 2 cups 2% milk, plus 2 tablespoons
  • 2 cups low sodium vegetable or chicken broth
  • 1 tablespoon fresh rosemary, snipped (optional 1 teaspoon dried rosemary)
  • Salt, to taste
  • 1/4 teaspoon black pepper (use more if desired)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes (optional, use if you like some heat in your soup)
  • 2 tablespoons cornstarch


  1. Add oil to a small skillet and sauté onion on medium low heat until tender, about 4 minutes. Add garlic and continue sauteing 1 additional minute. Add to slow cooker sauteed onion and garlic, 2 cups milk, the vegetable or chicken broth, rosemary, salt, black pepper, paprika and crushed red pepper flakes (if using), stir to combine. Add potatoes, cover and cook on low heat 6 to 8 hours.
  2. About 15 minutes before the end of cooking time, combine 2 tablespoons cornstarch with 2 tablespoons milk and stir until smooth. Add cornstarch and milk mixture to the slow cooker, stir to combine. Cover and allow sauce to continue cooking until thickened, about 10-15 minutes.
  3. Recommend using 4-6 quart slow cooker.

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16 Comments on "Slow Cooker – Cream of Potato Soup"

  1. Dianew  August 5, 2012

    This looks yummy!  How many servings does this make?

    • Skinny Ms.  August 5, 2012

      Diane, About 4 servings…a little more than 1/2 cup.

  2. Sandra  August 10, 2012

    Sounds like a comfort food to me.  Reminds me of a recipe my Mother used to make!

  3. Christie Lostracco  August 10, 2012

    This was so good!

  4. Brittany M  August 12, 2012

    Tried this!!! It's amazing!!!!

  5. PAN  September 27, 2012

    Made them last night. Fabulous!

  6. Skinny Ms.  September 28, 2012

    Pan, Thanks so much! My husband had leftovers for breakfast. 🙂

  7. Keri  February 17, 2013

    So easy and so YUMMY!

  8. Dena  October 22, 2013

    Can you tell me what type of milk was used for this recipe?

    • Skinny Ms.  October 24, 2013

      Dean, I used 2% cow’s milk (organic). I have also made this recipe with both skim and whole milk.

  9. Oksanut  December 16, 2013

    Just curious, if this recipe would work with coconut milk or cream of coconut? We're going dairy-free for the sake of my child. Any thoughts?

    • GaleCompton  December 17, 2013

      Hmmmm….I'm not sure about the taste. It's definitely worth a try. Please keep us posted.

    • Ali  November 14, 2014

      I haven't this one… but I've made mashed potatoes using unsweetened regular almond milk very successfully.

  10. Melissa  December 3, 2014

    I tried this today but the milk looked like it got all chunky and basically all of the liquid disappeared so it wound up with just potato mush that sort of looked burned. Thoughts?

    • SkinnyMs  December 10, 2014

      Melissa, Does your crockpot have a good lid and was this cooked on low?

  11. Mary Williams  February 6, 2015

    Just tried this amazing, next time I'll double recipe so I can freeze some. It was awesome…


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