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Slow Cooker Potato Soup

Slow cooker potato soup made creamy in the crockpot, with tender potato chunks and a melted cream cheese base. Finished with cheddar and a sour cream swirl-style topping for a hearty American main.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup heavy cream
  • 8 oz cream cheese
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 cup sour cream
  • 0.5 cup extra cheddar
  • 0.25 cup bacon bits
  • 0.25 cup green onions

Equipment

  • 1 slow cooker

Method
 

Slow cook
  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. Cook on Low 6-8 hours or High 3-4 hours, until the potatoes are very tender and easily pierced.
Mash and finish creamy
  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 heavy cream, stirring until the cream cheese melts completely and the soup looks smooth and creamy.
  3. Add the shredded cheddar and stir until melted, then taste and adjust seasoning for balance.
Serve
  1. Ladle the potato soup into bowls and top each serving with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For the creamiest texture, partially mash while the soup is hot so the starch helps thicken naturally. Store covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth or cream if it thickens. Freezing is not recommended because dairy can break after thawing. Dairy swap: use lactose-free cream cheese and lactose-free heavy cream if you need lactose-free.