If you are craving a hearty, comforting bowl of soup, look no further than this Crockpot Potato Soup. The slow-cooked comfort food allows you to enjoy all the flavors of a loaded baked potato in the confines of a rich and filling bowl of soup. Prep time takes less than 15 minutes, making this an easy weeknight meal you will turn to again and again.
There’s something magical about a bowl of crockpot potato soup. Velvety, cheesy, and full of tender chunks of potato, it’s the kind of meal that feels like pulling a blanket straight out of the dryer and wrapping up on a chilly day.
My version uses simple ingredients, a slow simmer, and a creamy finish that makes it rich without being heavy. When I tested this recipe in my kitchen, the kids kept circling back for “just one more spoonful.”
Looking for more crockpot inspiration? Why not try the Slow Cooker Broccoli Cheese Soup, a creamy delight that's a sure-fire hit with the kids? Or perhaps the Crockpot Lasagna Soup, Slow Cooker Tortellini Soup, or Crockpot Taco Soup.
Let's Talk Ingredients
For the onion, white or yellow gives the best flavor, and I love adding sliced green onions on top as a garnish. Fresh garlic is ideal, but jarred, frozen, or even garlic powder will work in a pinch.
Russet potatoes are my go-to because their starchy texture holds up beautifully in the slow cooker and gives the soup that classic, hearty feel. Yukon Gold or red potatoes work too; they just change the final texture a bit. Russets make it thicker and chunkier, while mixing in golds or reds gives you a creamier, smoother potato cheese soup.
How to Keep Potato Soup From Going Grainy
- Add the milk, cream cheese, and cheddar at the end. I know it is tempting to add everything in the beginning and hope for the best, but don't. I tested that and can tell you it doesn't end well.
- Shred your cheddar off the block. Pre-shredded cheese is coated in anti-caking starch. That starch turns soup gritty.
- Keep the heat on low once the cheese goes in. This isn't the time to try to rush things.
- And let the cream cheese sit out while the potatoes cook. Room-temperature cubes melt in easily. Cold, stiff ones tempt you to crank the heat.
Thick or Brothy? You Decide
The thickness is up to you, and it comes down to the potatoes.
The starch in the mashed potatoes is what thickens the soup. Mash more if you want the soup thicker and creamier. For more broth and bigger chunks, mash less.
If it is still thinner than you'd like after the cheese melts, you can use a cornstarch slurry to thicken it right up. In a small bowl stir together a tablespoon of cornstarch and a tablespoon of cold water.Give it a few minutes on low to set up.
Step-by-Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
Crockpot Potato Soup with Cream Cheese
Equipment
- Potato Masher
Ingredients
- 1 tablespoon butter
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 3 ½ cups chicken broth
- 2 ½ pound russet potatoes peeled and diced
- 1 ½ cups whole milk
- 4 ounces cream cheese diced
- 1 ½ cups shredded cheddar cheese
Instructions
- Heat your butter in a large skillet over medium-high heat. Alternatively, if your slow cooker has a saute function, you can use that.
- Add the onion, and cook for 6 minutes. Add the garlic, salt, and pepper and cook for one more minute.
- Transfer the vegetables to your slow cooker if you were using a skillet to saute them.
- Add the broth and potatoes.
- Cook on low for 6 hours.
- With a potato masher, mash half of the potatoes in the slow cooker.
- Pour in the milk and stir well. Sir in the diced cream cheese and shredded cheese.
- Cook on low for another 1 to 2 hours.
- Season to taste with salt and pepper.
- Serve warm with crumbled bacon, fresh chives, a dollop of sour cream, and an extra sprinkle of cheese
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