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Slow Cooker Potato Soup

Slow cooker potato soup made creamy in the crockpot with tender potato chunks, melted cream cheese, and cheddar. Partial mashing gives a thick, spoonable texture, topped with sour cream, bacon bits, and green onions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic cloves Minced.
  • 4 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy additions
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 sour cream For topping.
  • 0.25 cup extra cheddar For topping.
  • 0.25 cup bacon bits For topping.
  • 0.25 green onions Sliced, for topping.

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Add the cubed russet potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic powder, and onion powder to the slow cooker.
  2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are very tender.
Mash and melt the cheeses
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks for texture.
  2. Stir in the cubed cream cheese and the heavy cream, then stir until the cream cheese melts completely.
  3. Add the shredded cheddar and stir until melted, then taste and adjust seasoning.
Serve
  1. Serve the soup hot, topped with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For the thickest texture, partially mash while the soup is still hot so it turns creamy without fully smoothing. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, stirring until smooth. Freezing is not recommended because the dairy can break when thawed. For a dairy-light option, use reduced-fat cream cheese and half-and-half in place of the heavy cream and cream cheese (texture may be slightly less rich).