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Crockpot Potato Soup

Crockpot potato soup made in a slow cooker for thick, creamy comfort with fall-apart potatoes. Mash part of the soup for a chunkier texture, then melt in cream cheese and cheddar until smooth.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 crockpot

Method
 

Add ingredients to the slow cooker
  1. Add the diced russet potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the crockpot.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours until the potatoes are fall-apart tender.
Mash and make it creamy
  1. Use a potato masher to mash about half the soup directly in the crockpot.
  2. Add the cubed cream cheese and heavy cream, then stir until the cream cheese melts completely.
  3. Stir in the shredded cheddar and continue stirring until melted and smooth; taste and adjust seasoning if needed.
Serve loaded
  1. Serve the potato soup hot, topped with bacon bits, sour cream, green onions, and extra cheddar.

Notes

For best thickness, mash about half while the soup is still hot so it emulsifies smoothly with the dairy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth or milk if it thickens too much. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, swap heavy cream and cream cheese for reduced-fat cream cheese and half-and-half, then add cheddar gradually to keep the texture smooth.