Description
This Crock Pot Potato Soup is the ultimate comfort food recipe, packed with tender potatoes, creamy cheese, and slow-cooked flavor. Perfect for weeknight dinners, meal prep, or cozy weekends, it’s a hearty and customizable soup your whole family will love. Try this easy slow cooker potato soup with cheddar and cream cheese today!
Ingredients
6 cups russet potatoes, peeled and diced
1 cup yellow onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
1 cup milk or heavy cream
2 tablespoons butter
1 tablespoon cornstarch (optional)
2 tablespoons water (for cornstarch slurry)
Instructions
1. Dice the potatoes, onion, and celery. Mince the garlic. Add all chopped vegetables to the crock pot.
2. Pour in chicken broth until the vegetables are just covered. Add salt and pepper. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until potatoes are fork-tender.
4. For a smoother soup, mash some of the potatoes or use an immersion blender. Leave some chunks for texture.
5. Add cream cheese, shredded cheddar, milk or cream, and butter. Stir until fully melted and incorporated.
6. If soup is too thin, mix cornstarch with water and stir it in. Cook for another 15-20 minutes to thicken.
7. Serve hot with your favorite toppings like bacon, green onions, or sour cream.
Notes
Use frozen diced hash browns for a quicker prep alternative.
For best texture, add dairy ingredients after the soup has slightly cooled.
To make it vegetarian, substitute with vegetable broth and skip meat toppings.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg