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Crockpot Potato Soup

Crockpot potato soup made creamy with fall-apart russet potatoes, then mashed and finished with cream cheese and cheddar for a thick, spoonable texture. Slow-cooked in the crockpot until the potatoes turn tender and blendable, then topped loaded with bacon, sour cream, and green onions.
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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 diced.
Onion and garlic
  • 1 onion Diced.
  • 4 clove garlic Minced.
Soup base
  • 4 cup chicken broth
  • 1 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
Creamy finish
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 2 cup shredded cheddar
Toppings
  • 1 bacon bits
  • 1 sour cream For dolloping.
  • 1 green onions For slicing.
  • 0.5 cup extra cheddar For sprinkling.

Equipment

  • 1 crock pot

Method
 

Slow-cook the potatoes
  1. Add diced potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the crock pot. Stir to combine and spread the potatoes into an even layer.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until potatoes are fall-apart tender. You should be able to press a potato chunk and have it break easily.
Mash and make it creamy
  1. Use a potato masher to mash about half the soup directly in the crock pot. Mash until the mixture thickens but still has visible chunks.
  2. Add cubed cream cheese and heavy cream, then stir until cream cheese melts completely. Keep stirring until the soup looks smooth and glossy.
  3. Stir in shredded cheddar until melted and smooth, then taste and adjust seasoning. Stop when the cheddar fully disappears and no grainy bits remain.
Serve
  1. Ladle the soup into bowls and top with bacon bits, sour cream, green onions, and extra cheddar. Serve hot while the cheese topping is still soft.

Notes

For the thickest soup, mash about half the potatoes right before adding the dairy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is not recommended because the cream and dairy can separate when thawed. For a dairy-reduced option, use reduced-fat cream cheese and half-and-half, though the texture may be slightly thinner.