Slow Cooker Potato Soup Recipe: Creamy & Simple (Print Version)
Slow cooker potato soup that's creamy, hearty, and ridiculously easy. Just dump ingredients in and let it work magic while you Netflix.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
3 lbs Yukon Gold potatoes, cubed
02 -
32 oz chicken broth
03 -
1 large yellow onion, diced
→ Creamy Elements
04 -
8 oz cream cheese, room temperature
05 -
2 cups sharp cheddar cheese, freshly shredded
→ Flavor Boosters
06 -
6 strips bacon, cooked and crumbled
07 -
1 tsp salt
08 -
1/2 tsp black pepper
→ Garnish & Toppings
09 -
Extra shredded cheese
10 -
Chopped chives or green onions
11 -
Extra bacon bits
# Instructions:
01 -
Wash and cube those Yukon golds into bite-sized pieces—about 1-inch chunks work perfectly. I leave the skins on some for texture, but peel them all if you're a perfectionist. The key is keeping them roughly the same size so they cook evenly.
02 -
Toss those potato chunks right into your slow cooker along with the diced onion. Pour in all that beautiful chicken broth—it should just barely cover the potatoes. Season with salt and pepper.
03 -
Cover and cook on high for 4 hours or low for 6-8 hours. You'll know it's ready when you can easily mash the potatoes with a fork. The house will smell incredible by now.
04 -
Take a potato masher or immersion blender and mash about half the potatoes right in the pot. I like leaving some chunks for texture because smooth soup feels too fancy for my chaotic kitchen vibe.
05 -
Stir in that room-temperature cream cheese—this is crucial for avoiding lumps! Add the shredded cheddar gradually, stirring until it's all melted and dreamy. Taste and adjust seasoning.
06 -
Ladle into bowls and top with those crispy bacon bits, maybe some extra cheese, and chopped chives if you have them. Let it cool for a few minutes before serving.
# Notes:
01 -
Cook bacon first and use a tablespoon of rendered fat in the slow cooker for extra smoky flavor.
02 -
This soup keeps 4 days in the fridge and reheats beautifully with a splash of extra broth.
03 -
Greek yogurt can substitute cream cheese, but stir it in at the very end to prevent curdling.
04 -
Leftover soup makes an amazing base for twice-baked potato casserole when you're feeling creative.
# Tools You'll Need:
01 -
Slow cooker
02 -
potato masher or immersion blender
03 -
cutting board
04 -
knife
# Nutrition Facts (Per Serving):
Calories: 285
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 14g