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Crockpot Potato Soup

Crockpot potato soup with fall-apart tender russet potatoes and a creamy, cheesy finish from cream cheese and cheddar. Slow-cooked on Low until thick and hearty, then mashed partly in the pot for the right texture.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 cloves garlic
  • 4 cup chicken broth
  • 1 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
Creamy and cheesy
  • 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 Dutch oven

Method
 

Crockpot cook
  1. Add diced potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the Crockpot and stir to combine.
  2. Cook on Low for 6-8 hours until the potatoes are fall-apart tender, with the surface bubbling gently; if using High, cook for 3-4 hours instead.
Mash, melt, and finish
  1. Mash about half the soup directly in the Crockpot with a potato masher until you see a thick, creamy texture with remaining potato chunks.
  2. Add cream cheese and heavy cream, then stir until the cream cheese melts completely and the soup looks smooth and glossy.
  3. Stir in shredded cheddar until melted and smooth, then taste and adjust seasoning until the flavor is balanced.
Serve
  1. Serve hot and load each bowl with bacon bits, sour cream, green onions, and extra cheddar so the toppings sit on top.

Notes

For the creamiest texture, mash while the soup is hot so the potatoes break down easily. Store leftovers covered in the refrigerator up to 4 days; reheat gently to avoid thinning, and freeze only if needed (cheese-based soups can slightly separate after thawing). For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.