Super Easy Crockpot Potato Soup Recipe – Slow Cooker Comfort Food

This Easy Crockpot Potato Soup Recipe is the ultimate comfort food! You can literally prepare this within just a few minutes and throw it into your slow cooker for dinner all week! We love the creaminess and warmth during the Fall and Winter months!

How Do You Make Potato Soup in a Slow Cooker?

1. Place the diced potatoes, onions, butter in the bottom of the slow cooker and cover with the broth.
2. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
3. Once the potatoes have completely softened, use an immersion blender or potato masher to mash the potatoes. If you like a thicker soup, use a potato masher. If you like a creamier soup, use an immersion blender.
4. Add the milk, cream cheese, and ½ a cup of shredded cheese and continue to blend.
5. Add salt and pepper to taste.
6. Garnish with remaining cheddar cheese and green onions.

Can You Eat This Loaded Potato Soup Recipe as Leftovers?

This recipe does reheat well, but don’t try to freeze the leftovers. (Milk-based soups typically don’t freeze and reheat very well!) But since this soup will keep for a few days in the fridge, leftovers are easy!

And this soup is so delicious, the leftovers probably won’t last long!

Easy Crockpot Potato Soup with Cream Cheese Recipe

We chose to use cream cheese in our recipe because it just makes it so creamy and rich. You can also use sour cream instead of the cream cheese if you wanted a tangy flavor.

You May Also Like These Substitution Ideas

• Try Yukon Gold in place of Russet potatoes.
• Swap a white onion for a sweet onion.

Other Classic Comfort Foods

• Simple Crockpot Mississippi Roast Recipe
• Kentucky Butter Cake
• Instant Pot Vegetable Beef Soup
• Slow Cooker Chicken Pineapple Teriyaki Recipe

Have you tried our easy crockpot potato soup recipe? Tell us what you think!

Yield: 6

Easy Crockpot Potato Soup

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The best part of this creamy comfort food recipe is that it’s literally a “set it and forget it” meal.

Add your ingredients to the slow cooker and when you come back a few hours later, you just stir in the final ingredients and dinner is served!

You can customize this however you like, keeping it vegetarian with vegetable broth or use chicken broth and top it with bacon bits. You decide!

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 2 ½ pounds russet potatoes, about 5 medium potatoes
• 4 cups chicken or vegetable broth
• 1 large white onion, diced
• 4 tablespoons butter, cut into pieces
• 2 cups whole milk
• 4 oz cream cheese
• 2 cups shredded cheddar cheese
• 1 bunch green onions, diced
• Salt & pepper to taste

Instructions

1. Place the diced potatoes, onions, butter in the bottom of the slow cooker and cover with broth.
2. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
3. Once the potatoes have completely softened, use an immersion blender or potato masher to mash the potatoes. If you like a thicker soup, use a potato masher. If you like a creamier soup, use an immersion blender.
4. Add the milk, cream cheese, and ½ a cup of shredded cheese and continue to blend.
5. Add salt and pepper to taste.
6. Garnish with remaining cheddar cheese and green onions.

Notes

Tip: Try using a low sodium broth and adjusting salt to taste. The sodium can add up quickly when using packaged broth and adding your own salt helps you control the flavor.

Substitution Ideas

• Try Yukon Gold in place of Russet potatoes.
• Swap a white onion for a sweet onion.
• For a tangy flavor, try sour cream instead of cream cheese.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 498Unsaturated Fat: 0g

Nutrition information isn’t always accurate.

Did you make this recipe?

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