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Slow Cooker Potato Soup

Slow cooker potato soup made creamy and thick with tender russet potato chunks, melted cream cheese, and cheddar. Cook low for 6–8 hours, then mash slightly for a chunky texture and finish with a cheddar melt plus sour cream and bacon toppings.
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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
  • 1 onion
  • 4 garlic
  • 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
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 cup sour cream
  • 0.5 cup extra cheddar
  • 0.5 cup bacon bits
  • 0.25 cup sliced green onions

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Add cubed potatoes, diced onion, minced garlic, broth, salt, black pepper, garlic powder, and onion powder to the slow cooker.
  2. Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the potatoes are very tender, with a gentle simmer visible around the edges.
Mash and melt for creaminess
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks for texture.
  2. Stir in cream cheese and heavy cream, then mix until the cream cheese melts completely and the soup turns smooth and creamy.
  3. Add shredded cheddar and stir until melted, then taste and adjust seasoning so the flavors are balanced.
Serve with toppings
  1. Ladle the soup into bowls and top with sour cream, extra cheddar, bacon bits, and sliced green onions for color and crunch.

Notes

For the thickest, spoonable texture, partially mash while the potatoes are very tender and still hot; if it seems too thick, loosen with a splash of chicken broth. Refrigerate leftovers up to 4 days—reheat gently on the stovetop or in the microwave. Freezing is not recommended because dairy can break after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (the soup will be slightly less rich).