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!
This is one of our favorite dishes as soon as the temperature drops! While it’s not the healthiest recipe, it feels like a treat without being overly indulgent! So even when we’re trying to eat well, this soup is easy to fit into your calories or macros!
Plus – it’s a family favorite!
It’s also great for parties or get-togethers because you can make a large batch in the crockpot!
What Ingredients Go Into Potato Soup?
- Russet potatoes
- Chicken or vegetable broth
- White onion
- Butter
- Whole milk
- Cream cheese
- Shredded cheddar cheese
- Green onions
- Salt & pepper
How Do You Make Potato Soup in a Slow Cooker?
- Place the diced potatoes, onions, butter in the bottom of the slow cooker and cover with the broth.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- 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.
- Add the milk, cream cheese, and ½ a cup of shredded cheese and continue to blend.
- Add salt and pepper to taste.
- Garnish with remaining cheddar cheese and green onions.
What is Good with Potato Soup?
This slow cooker baked potato soup is the perfect comfort food! We like to pair it with Sister Schubert rolls or small sandwiches. If you’re looking to pair it with a meat, roast beef, or grilled chicken would be a great with it.
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!
Easy Crockpot Potato Soup
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!
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
- Place the diced potatoes, onions, butter in the bottom of the slow cooker and cover with broth.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- 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.
- Add the milk, cream cheese, and ½ a cup of shredded cheese and continue to blend.
- Add salt and pepper to taste.
- 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:
6Serving Size:
1 gramsAmount Per Serving: Calories: 498Unsaturated Fat: 0g
Nutrition information isn’t always accurate.
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Potato soup is always a great comfort food any time of year! Cooking it in the crockpot also makes the house smell sooo amazing!
I loved how easy this soup was to make! Plus it tasted amazing!!
ooh I do love potato soup! Have not had it in forever. The cream cheese makes it extra yum!
I’ve been obsessed with my crock pot lately, so this recipe came at the best time! Can’t wait to try it out.
I think the last time I used my crock pot was um, in 2017? LOL! I need to get back on that bandwagon but perhaps when the cooler months come along because right now it’s just too hot for me to even think about eating hot food!
Potato soup is so comforting. Even better to make it in a crockpot!
That looks cheesy good! I cannot wait until soup season is here again
It was storming yesterday and I was craving soup! My husband thought I was crazy and I said fine I’ll just make a batch and eat it all week for lunch. This looks delicious and just like a bake potato could be customized with toppings!
Thank you for linking up with us for Meatless Monday and sharing!