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Crockpot Potato Soup

Crockpot potato soup cooks low and slow until the russet potatoes are very tender, then gets mashed for a creamy texture with plenty of potato chunks. Cream cheese, half-and-half, and butter make the finished soup rich and hearty.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup half-and-half
  • 2 tbsp unsalted butter

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes are very tender.
  3. Mash about half of the potatoes in the slow cooker with a potato masher, leaving the rest in chunks.
  4. Stir in the cream cheese, half-and-half, and butter.
  5. Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the cream cheese has melted and the soup is hot.

Notes

For the best texture, mash about half the potatoes and leave the rest in chunks. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a lighter variation, use whole milk in place of half-and-half.