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Slow Cooker Potato Soup

Slow Cooker Potato Soup is a creamy American main dish with tender potato chunks and a smooth, cheesy finish. It cooks low and slow, then gets partially mashed for the ideal thick texture before adding melty cream cheese and cheddar.
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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
  

Russet potatoes
  • 3 lb russet potatoes, peeled and cubed
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Chicken broth
  • 4 cup chicken broth
Salt and pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
Cream and cheese
  • 1 cup heavy cream
  • 8 oz cream cheese, cubed
Cheddar
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 cup sour cream
  • 0.5 cup extra cheddar
  • 0.25 cup bacon bits
  • 2 tbsp sliced green onions

Equipment

  • 1 slow cooker

Method
 

Start the soup
  1. Add cubed potatoes, diced onion, minced garlic, broth, salt, black pepper, garlic powder, and onion powder to the slow cooker. Stir to evenly distribute the seasonings.
  2. Cover and cook on Low for 6-8 hours, until the potatoes are very tender. The mixture should look thick and potato-soft with no hard centers.
Mash and finish creamy
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks. You should see a mix of smooth and potato pieces.
  2. Stir in cream cheese and heavy cream, mixing until the cream cheese melts completely. Stop when the soup looks uniformly creamy with no visible cream cheese chunks.
  3. Add shredded cheddar and stir until melted, then taste and adjust seasoning. The soup should turn glossy and thick enough to coat a spoon.
Serve
  1. Ladle the soup into bowls and top each serving with sour cream, extra cheddar, bacon bits, and sliced green onions. The toppings should sit on top for a fresh, visible contrast.

Notes

Pro tip: mash right before adding the cream cheese and cheddar so the texture stays chunky where you want it. Store leftovers in the fridge up to 4 days in a covered container; reheat gently on the stovetop or microwave, adding a splash of broth or cream if it thickens. Freezing is not recommended because dairy can separate after thawing. For a dairy-lite option, use lactose-free cream cheese and lactose-free shredded cheddar to keep the same creamy feel.