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Slow Cooker Potato Soup

Slow cooker potato soup that turns russet potatoes into a thick, creamy bowl with tender chunks, a melted cream-cheese base, and a cheddar finish. Cook low for hours, then mash to your preferred texture for a cozy American main-dish soup.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and broth
  • 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 base
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
Toppings
  • sour cream For topping.
  • extra cheddar For topping.
  • bacon bits For topping.
  • sliced green onions For topping.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the potatoes
  1. Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic powder, and onion powder to the slow cooker.
  2. Cook on Low for 6-8 hours (or on High for 3-4 hours) until the potatoes are very tender.
Mash and melt the cream cheeses
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks.
  2. Stir in the cream cheese and heavy cream, cooking on Low until the cream cheese melts completely, about 5-10 minutes.
Finish with cheddar and serve
  1. Add the shredded cheddar and stir until fully melted, then taste and adjust seasoning as needed.
  2. Serve topped with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For the best texture, mash right before adding the dairy so the soup thickens without becoming paste-like. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if needed. Freezing is not ideal because dairy can break and grain when thawed. For a dairy-reduced option, use low-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly thinner).