Cream cheese added in at the end makes this Crockpot Potato Soup super creamy and super decadent! This slow cooker soup has all of the flavors of a baked potato in a comforting soup.
Nothing warms you up like a big bowl of hot soup! Serve this Crockpot Potato Soup up with some Dinner Rolls or Cheesy Garlic Bread for the perfect cold night dinner.
There is nothing like a warm bowl of creamy soup. And while I love a good stovetop soup, (like this Chicken and Gnocchi Soup), soup in the crockpot has got to be my favorite.
This is such an easy meal, and super delicious as well. My favorite part of this recipe – the thing that makes it stand out from other crockpot potato soup recipes – is the cream cheese that gets added in at the end. It makes the soup super creamy and decadent. You’ll never want to go back to a regular potato soup!
If you want even more comforting soup, try this Chicken and Dumplings. It is comfort in a bowl!
How to Make It
It doesn’t get easier than this crockpot potato soup.
- You start by putting your peeled and diced potatoes in the slow cooker, followed by onion, garlic, seasonings and chicken broth.
- Cook until the potatoes are tender.
- Mash the potatoes with a potato masher, or transfer to a blender to process until smooth.
- 30 minutes before you are ready to serve the soup, add in some cubed cream cheese. Let the cream cheese melt, stirring a few times.
- Serve it up!
Favorite Potato Soup Toppings
This soup is actually good enough to serve on its own, but there’s nothing better than serving it up loaded potato soup style!
Here are some ideas for toppings:
- shredded cheese
- chives
- crumbled bacon
- fried onion strips
- sour cream
- sliced green onions
Tips and Tricks
Make this vegetarian by using vegetable broth instead of chicken broth. I like the flavor the chicken broth brings, but both are great!
Store any leftovers in the refrigerator for up to 4 days.
Potatoes tend to get grainy after freezing, so I don’t suggest freezing this soup. It’s best enjoyed fresh.
This soup can easily be made on the stove top if you don’t want to let it cook all day in the slow cooker. Just cook until the potatoes are tender, mash, then add the cream cheese.
More Slow Cooker Soup Recipes
Slow Cooker Cheeseburger Soup – this one is decadent and rich, but such a good, comforting soup!
Crock Pot Chili – easily my most popular chili recipe, and maybe my favorite.
Crock Pot Corn Chowder – this recipe came from my mom, so it will always have a place in my heart.
Tomato Basil Soup – perfect with a grilled cheese sandwich!
Slow Cooker Beef Noodle Soup – hearty and filling with tender chunks of beef, this one is on my menu all winter long.
Tools Used to Make this Slow Cooker Potato Soup
I have a version of this slow cooker, and I love it because it has a low, medium and high setting.
You can either mash the potatoes with a potato masher or use a blender. I love this potato masher, or if you choose, this is the blender I have and love!
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Crockpot Potato Soup
Ingredients
- 5 pounds potatoes peeled and diced in 1 to 2-inch chunks
- 1 small onion diced
- 4 garlic cloves minced
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 quarts chicken broth
- 2 (8 oz) packages cream cheese
- crumbled bacon, shredded cheese, green onions, or chives as garnish (optional)
Instructions
- Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender.5 pounds potatoes, 1 small onion, 4 garlic cloves, 1 teaspoon seasoned salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, 2 quarts chicken broth
- Use a potato masher to mash the potatoes. You want a smooth soup. You can also transfer the soup to a blender and blend in batches. If the soup gets too thick, you can add in more chicken broth to thin it out.
- After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.2 (8 oz) packages cream cheese
- Serve garnished with crumbled bacon, shredded cheese, green onions or chives.crumbled bacon, shredded cheese, green onions, or chives as garnish
Angie Faith says
This was excellent after getting my tooth pulled and all I could have was soft food.
Thank You it was sooo good. Especially since I have been living on scrambled eggs and oatmeal.
Kelci says
Y’all!! This soup is delicious and so easy to make!! I used more garlic, less broth (6 cups rather than 8) and turkey bacon. But I think it would be better with regular bacon or a jalapeño sausage.
Temple says
I don’t see the recipe listed on this post. Has it been taken down?
Deborah says
So sorry about that – I’m not sure what happened! The recipe has been added back in.
Nicole says
Haven’t seen a lot of reviews of people who have actually ate this so I thought I would chip in my two cents.
I am a college student and I love how easy this is,
I put in a TBS of the season salt (on accident because I have horrible eyesight and couldn’t read the recipe) and I added about 1/4 cup of heavy whipping cream
Overall this soup was to die for and I can’t wait to make it again!
happy cooking!
Courtney says
Currently have this going in the slow-cooker. Thanks for sharing! I can’t wait to try it! The big test will be my anti-soup husband 🙂 Wish me luck!
AK says
Just got done eating this soup for dinner. It was to die for! We had it with grilled cheese on sourdough. This was an easy and delicious meal. Thanks so much!!