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Crockpot Potato Soup

Crockpot potato soup made creamy by slow-cooking russet potatoes until fall-apart tender, then mashing part of the pot for a thick, rustic texture. Finished with melted cream cheese and cheddar so every spoonful is smooth and hearty.
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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
  

Russet potatoes
  • 3 lb russet potatoes peeled and diced
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 4 cup chicken broth
Salt
  • 1 tsp salt
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Black pepper
  • 0.5 tsp black pepper
Heavy cream
  • 1 cup heavy cream
Cream cheese
  • 8 oz cream cheese cubed
Shredded cheddar
  • 2 cup shredded cheddar
Bacon bits
  • 0.5 cup bacon bits for topping
Sour cream
  • 0.25 cup sour cream for topping
Green onions
  • 0.25 cup green onions sliced, for topping
Extra cheddar
  • 0.25 cup extra cheddar for topping

Equipment

  • 1 crockpot

Method
 

Slow-cook the base
  1. Add diced russet potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the crockpot. Stir briefly to combine and settle the vegetables evenly.
  2. Cook on Low for 6-8 hours or High for 3-4 hours until the potatoes are fall-apart tender. Keep the lid on to maintain steady heat and avoid slowing the cook time.
Make it creamy
  1. Use a potato masher to mash about half the soup directly in the crockpot. This thickens the broth while leaving some potato chunks for texture.
  2. Add cream cheese and heavy cream, then stir until the cream cheese melts completely. Let it blend until the soup looks smooth and glossy.
  3. Stir in shredded cheddar until melted and smooth, then taste and adjust seasoning. Keep stirring until no cheese streaks remain.
Serve loaded
  1. Serve the soup hot, topped with bacon bits, sour cream, green onions, and extra cheddar. Add more cheddar at the end so it lightly melts on contact.

Notes

For the creamiest texture, mash while the soup is piping hot and then stir thoroughly when adding cream cheese and cheddar so they melt evenly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half and reduced-fat cream cheese (texture will be slightly less rich).