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Crockpot Potato Soup

Crockpot potato soup made creamy with slow-cooked, fall-apart potatoes and a cheese-and-cream cheese finish. This hands-off method yields a thick soup that’s mashed right in the Crockpot for a hearty 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: 585
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes peeled and diced
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 cup chicken broth
  • 1 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
Creamy cheese finish
  • 1 cup heavy cream
  • 8 oz cream cheese cubed
  • 2 cup shredded cheddar
Toppings
  • 0.5 cup bacon bits
  • 0.25 cup sour cream
  • 0.25 cup green onions sliced
  • 0.5 cup extra cheddar

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the soup base
  1. Add the diced russet potatoes, diced onion, minced garlic, chicken broth, salt, garlic powder, onion powder, and black pepper to the Crockpot.
  2. Cook on Low for 6–8 hours, or High for 3–4 hours, until the potatoes are fall-apart tender (use a fork to check).
Mash and thicken
  1. Use a potato masher to mash about half the soup directly in the Crockpot to thicken it while keeping chunks.
Make it creamy
  1. Add the cubed cream cheese and heavy cream, then stir until the cream cheese melts completely and the soup looks smooth and creamy.
  2. Stir in the shredded cheddar until melted and smooth, then taste and adjust seasoning if needed.
Serve loaded
  1. Serve the soup hot, topped generously with bacon bits, sour cream, green onions, and extra cheddar.

Notes

For extra creaminess, keep the lid on while cooking so the soup stays thick; if it seems thin near the end, mash a bit more before adding cheese. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if needed. Freezing is not recommended because dairy can change texture after thawing. For a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream.