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Slow Cooker Potato Soup

Slow Cooker Potato Soup is a thick, creamy American main made by cooking cubed russet potatoes with broth and seasonings, then partially mashing for chunky texture. It finishes with melted cream cheese and cheddar, with a tangy sour cream swirl plus bacon and green onion toppings.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Onion and garlic
  • 1 onion diced
  • 4 garlic cloves, minced
Broth and seasonings
  • 4 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy base
  • 1 cup heavy cream
  • 8 oz cream cheese cubed
Cheddar
  • 1.5 cup shredded cheddar
Toppings
  • 0.25 cup sour cream
  • 0.25 cup extra cheddar
  • 0.25 cup bacon bits
  • 0.25 cup sliced green onions

Equipment

  • 1 slow cooker

Method
 

Slow cook the potatoes
  1. Add the peeled and cubed russet potatoes, diced onion, minced garlic, chicken broth, salt, black pepper, garlic powder, and onion powder to the slow cooker. Stir gently to combine so the seasonings coat the potatoes.
  2. Cover and cook on Low for 6-8 hours, or High for 3-4 hours, until the potatoes are very tender. The liquid should look slightly thickened and the potatoes should easily break apart.
  3. Use a potato masher to partially mash the soup to your desired consistency, leaving some chunks. This creates a thick, rustic texture rather than a fully pureed soup.
Make it creamy and cheesy
  1. Stir in the cubed cream cheese and heavy cream. Continue stirring until the cream cheese melts completely and the soup turns smooth and creamy.
  2. Add the shredded cheddar and stir until melted. Taste and adjust seasoning as needed so the flavor is balanced.
Serve with toppings
  1. Ladle the soup into bowls and top with sour cream, extra cheddar, bacon bits, and sliced green onions. Serve hot for the creamiest melt and freshest crunch.

Notes

For best texture, partially mash after the potatoes are fully tender so the soup thickens naturally without turning gummy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth or milk if needed. Freezing is not recommended because dairy can separate when thawed. If you need a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese and cheddar.