Ultra-Creamy Slow Cooker Potato Soup

When the weather gets chilly, there is nothing better than coming home to a warm, comforting bowl of soup. This Slow Cooker Creamy Potato Soup is the ultimate comfort food. It’s rich, thick, loaded with potato flavor, and takes practically zero effort. You just dump the ingredients in the Crockpot, let it cook all day, and stir in cream and cheese before serving.

Why Use a Slow Cooker for Potato Soup?

• Deep Flavor: Simmering potatoes slowly with chicken broth, garlic, and onions lets the potatoes absorb all the savory flavors.
• Perfect Texture: The slow cooking process breaks down the starch in the potatoes, naturally thickening the soup.
• Hands-Off: No standing over a hot stove stirring and watching the pot.

Ingredients You’ll Need

• Russet Potatoes (3 lbs): Peeled and diced into 1/2-inch cubes (Russets are high in starch and yield the creamiest soup).
• Yellow Onion (1 medium) & Garlic (3 cloves): Chopped.
• Chicken or Vegetable Broth (4 cups): Enough to cover the potatoes.
• Cream Cheese (8 oz): Softened and cubed (makes the soup incredibly rich).
• Heavy Cream or Half-and-Half (1 cup): To thin to the perfect consistency.
• Salt & Pepper: To taste.
• For Garnish: Shredded cheddar cheese, crispy bacon bits, and sliced chives.

Step-by-Step Instructions

1. Combine Base: Place the diced potatoes, onion, garlic, chicken broth, salt, and pepper into your slow cooker. Stir to combine.
2. Cook: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender and easily mash with a fork.
3. Mash: Use a potato masher or immersion blender to mash about half of the potatoes. This leaves some chunky potato pieces while making the soup base rich and thick.
4. Add Dairy: Stir in the cubed cream cheese and heavy cream. Cover and cook on HIGH for another 15-20 minutes, stirring occasionally until the cream cheese is completely melted and incorporated.
5. Serve & Enjoy: Ladle into bowls and top with cheddar, bacon, and chives.