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Crockpot Potato Soup

Crockpot potato soup made creamy by slowly simmering diced russet potatoes until fall-apart tender, then mashing part of the pot for body. Melted cream cheese and shredded cheddar create a smooth, thick finish with loaded toppings.
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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: 465
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Slow-cook the potatoes
  1. Add the diced russet potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the Crockpot and stir to combine.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours, until the potatoes are fall-apart tender and the soup looks cloudy and thick.
Mash and melt the dairy
  1. Use a potato masher to mash about half the soup directly in the Crockpot until some chunks remain for texture.
  2. Add the cream cheese and heavy cream, then stir until the cream cheese melts completely and the soup turns uniformly creamy.
Finish with cheddar
  1. Stir in the shredded cheddar until melted and smooth, then taste and adjust seasoning so the flavor is balanced.
Serve loaded
  1. Ladle the soup into bowls and top with bacon bits, sour cream, green onions, and extra cheddar for a loaded finish.

Notes

For a thicker soup, mash a bit more than half before adding the cream cheese. Store leftovers covered in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because cream and cheddar can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.