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Slow Cooker Potato Soup

Slow cooker potato soup with tender potato chunks, creamy melted cheese, and a simple sour-cream topping. This set-and-cook method delivers a thick, comforting soup with partially mashed texture and a cheddar finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker 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
Creamy cheese mixture
  • 1 cup heavy cream
  • 8 oz cream cheese
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 sour cream for topping, to taste
  • 0.25 cup extra cheddar for topping, to taste
  • 0.25 cup bacon bits for topping, to taste
  • 0.25 cup sliced green onions for topping, to taste

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Add cubed russet potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic powder, and onion powder to the slow cooker on High or Low.
  2. Stir briefly so the potatoes are evenly coated with the broth and seasonings.
Cook until potatoes are tender
  1. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are very tender and easily crushed.
  2. Check that the potatoes are soft throughout, not just on the edges of the slow cooker.
Mash and melt in the dairy
  1. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks for texture.
  2. Stir in the cubed cream cheese and heavy cream until the cream cheese melts completely and the soup looks smooth.
  3. Add shredded cheddar and stir until fully melted, then scrape the bottom to prevent sticking.
  4. Taste and adjust seasoning with more salt and black pepper if needed.
Serve with toppings
  1. Ladle the soup into bowls and top with sour cream, extra cheddar, bacon bits, and sliced green onions.
  2. Serve hot while the cheese is melted and the toppings look fresh.

Notes

For extra thickness, mash more of the potatoes during the partial-mash step. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Freezing is not ideal because dairy can separate after thawing. For a lighter option, use half-and-half and reduced-fat cream cheese while keeping the cheddar in place for flavor.