Go Back Email Link
–+ servings
Square overhead photo of crockpot potato soup with a soup spoon next to it.
Print

Crockpot Potato Soup with Cream Cheese

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.
Course Main, Soup
Cuisine American
Diet Gluten Free
Keyword crockpot, soup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12
Calories 201kcal
Author Wendy Polisi

Equipment

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
US Customary - Metric

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

Notes

If you have leftovers, this soup stores well in an airtight container the fridge for up to 5 days. Just reheat gently on the stove or in the microwave.
One honest heads-up: this soup doesn't freeze well. Cream-based potato soups tend to separate as they thaw, and the potatoes turn grainy. This is one to make fresh and enjoy through the week.

Nutrition

Calories: 201kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 594mg | Potassium: 493mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 1mg