Go Back

Slow Cooker Potato Soup

Creamy Slow Cooker Potato Soup made with tender potatoes, cheddar cheese, and simple ingredients for an easy family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ pounds russet potatoes peeled and diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 8 ounces cream cheese softened and cubed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese freshly shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • 6-Quart Slow Cooker
  • Potato peeler
  • Cutting board
  • Chef's Knife
  • Potato masher
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Step 1
  1. Peel and dice the russet potatoes into 1-inch pieces. Dice the onion and mince the garlic.
Step 2
  1. Add the potatoes, onion, garlic, chicken broth, butter, salt, and black pepper to a 6-quart slow cooker. Stir to combine.
Step 3
  1. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are fork tender.
Step 4
  1. Use a potato masher to mash about half of the potatoes directly in the slow cooker, leaving some chunks for texture.
Step 5
  1. Add the softened cream cheese and stir until melted. Stir in the heavy cream and shredded cheddar cheese.
Step 6
  1. Cover and cook for an additional 15–20 minutes, until the cheese has melted and the soup is smooth and creamy.
Step 7
  1. Taste and adjust the seasoning with additional salt and pepper if needed.
Step 8
  1. Serve hot with your favorite toppings, such as bacon, shredded cheddar cheese, green onions, sour cream, or fresh parsley.

Notes

  • For a thicker soup, mash more of the potatoes before adding the dairy.
  • For a thinner soup, stir in a little extra chicken broth or milk until you reach your desired consistency.
  • Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
  • Leftovers can be refrigerated in an airtight container for up to 4 days.
    Recipe Tips: 1. Use russet potatoes for the creamiest texture. Russet potatoes break down as they cook, creating a rich, naturally thick soup without needing extra thickeners. 2. Soften the cream cheese before adding it. Let it sit at room temperature for about 30 minutes so it melts smoothly into the soup without leaving lumps. 3. Shred your own cheddar cheese. Freshly shredded cheese melts more evenly than pre-shredded cheese, which often contains anti-caking agents that can make the soup grainy. 4. Mash only half of the potatoes. This gives the soup a creamy base while leaving tender potato chunks for the perfect texture. 5. Add toppings just before serving. Crispy bacon, green onions, shredded cheddar, and a dollop of sour cream add flavor, color, and texture to every bowl.