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Crockpot Potato Soup

Crockpot potato soup that cooks low-and-slow until russet potatoes turn fall-apart tender, then gets mashed for a thick, creamy texture. Finished with melted cream cheese and cheddar for a smooth, loaded bowl.
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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
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 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
  • 2 cup shredded cheddar
Toppings
  • 1 bacon bits
  • 1 sour cream
  • 1 green onions
  • 1 extra cheddar

Equipment

  • 1 Crockpot

Method
 

Add ingredients to the crockpot
  1. Add diced russet potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the crockpot.
  2. Cover and cook on Low 6-8 hours (or High 3-4 hours) until the potatoes are fall-apart tender.
Mash and thicken
  1. Mash about half the soup directly in the crockpot using a potato masher, keeping the rest chunky.
Melt in cheeses
  1. Add cubed cream cheese and heavy cream, then stir until the cream cheese melts completely.
  2. Stir in shredded cheddar and cook/stir until melted and smooth, then taste and adjust seasoning as needed.
Serve loaded
  1. Serve the soup hot, topped with bacon bits, sour cream, green onions, and extra cheddar.

Notes

For the creamiest texture, mash while the soup is hot so it breaks down easily. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is not recommended for best creaminess, since dairy can separate after thawing. For a lighter option, use light cream cheese and half-and-half in place of heavy cream.