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easy slow cooker potato soup with cream cheese Recipe Card Image
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5 from 3 votes

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!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Soup
Servings: 6
Calories: 498kcal
Author: Kalee Dillard


  • Slow Cooker


  • 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


  • Place the diced potatoes, onions, butter in the bottom of the slow cooker and cover with broth.
    How to Make Potato Soup in the Crockpot
  • 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.
    loaded potato soup with cheese


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.


Calories: 498kcal