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Slow Cooker Potato Soup

Slow cooker potato soup with tender potato chunks simmered low-and-slow in chicken broth, then finished creamy with cream cheese and cheddar. Expect a thick, cozy texture with an easy partial mash and a sour cream–cheddar topping.
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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
  

Potato soup base
  • 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
  • 0.25 cup extra cheddar for topping
  • 0.25 cup bacon bits
  • 0.25 cup green onions sliced

Equipment

  • 1 slow cooker

Method
 

Slow-cook the potatoes
  1. Add the cubed russet potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic powder, and onion powder to the slow cooker.
  2. Cook on Low 6-8 hours or High 3-4 hours, until the potatoes are very tender and mash easily.
Mash and finish creamy
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks visible.
  2. Stir in the cubed cream cheese and heavy cream until the cream cheese melts completely and the soup turns smooth and creamy.
  3. Add the shredded cheddar and stir until melted; taste and adjust seasoning as needed for salt and pepper.
Serve
  1. Ladle the soup into bowls and top each serving with sour cream, extra cheddar, bacon bits, and sliced green onions.

Notes

For best texture, partially mash after the potatoes are tender so the soup thickens naturally without becoming fully pureed. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or cream if needed. Freezing is not recommended because dairy can grain when thawed. Dairy-light swap: use evaporated skim milk or half-and-half plus a smaller amount of reduced-fat cream cheese for a lighter finish.