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Slow Cooker Potato Soup

Slow Cooker Potato Soup with tender potato chunks and a thick, creamy texture made by mashing and melting cream cheese and cheddar. Set it and cook on Low for 6–8 hours for an easy American-style main dish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potato soup
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 4 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 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.
  • 0.5 cup bacon bits For topping.
  • 0.25 cup sliced green onions For topping.

Equipment

  • 1 slow cooker

Method
 

Slow cook the soup base
  1. Add the russet 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, with the soup visibly bubbling through the lid.
Mash and finish creamy
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks for a hearty texture.
  2. Stir in the cream cheese and heavy cream and keep stirring until the cream cheese melts completely and the soup looks smooth.
  3. Add the shredded cheddar and stir until fully melted, then taste and adjust seasoning as needed for balanced flavor.
Serve
  1. Ladle the soup into bowls and top each serving with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For the thickest soup, mash more of the potatoes before adding the dairy so the base turns creamy without thinning out. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave, stirring to restore texture. Freezing is not recommended because cream cheese and cheddar can become grainy after thawing. For a lighter option, use half-and-half instead of heavy cream and use reduced-fat cream cheese (texture will be slightly less rich).