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Slow Cooker Potato Soup

Slow cooker potato soup made creamy with cream cheese and heavy cream, plus tender potato chunks. Cook low until the potatoes are very tender, then partially mash for a thick, rustic texture.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 4 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy add-ins
  • 1 cup heavy cream
  • 8 oz cream cheese cubed
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 cup sour cream for topping
  • 0.5 cup extra cheddar for topping
  • 0.25 cup bacon bits for topping
  • 0.25 cup green onions sliced, for topping

Equipment

  • 1 slow cooker
  • 1 potato masher

Method
 

Cook the potatoes
  1. Add cubed 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, with the cooker lid closed during cooking.
Mash and make creamy
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks for texture.
  2. Stir in cream cheese and heavy cream until the cream cheese melts completely, making the soup smooth and creamy.
  3. Add shredded cheddar and stir until melted, then taste and adjust seasoning as needed.
Serve
  1. Serve hot, topped with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For the thickest soup, let it sit covered for 10 minutes after cooking so it naturally thickens. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because dairy-based soups can separate, but you can keep it in the fridge. If you want a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese to reduce calories while keeping the same creamy method.