Crock Pot Potato Soup

Crock Pot Potato Soup

Slow-cooked russet potatoes turn creamy and tender in a rich, cheesy broth.

Total 7 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Wheat free, Nut free

Allergens

Dairy

This hands-off slow cooker soup simmers diced potatoes, onion, and broth for hours until tender, then finishes with cream cheese and shredded cheddar for a thick, velvety texture. It's a comforting weeknight dinner that needs just a bit of morning prep before the crock pot does the rest.

Ingredients

  • 3 pounds russet potatoes, peeled and diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 6 slices bacon, cooked and crumbled, for topping
  • 2 tablespoons chives, sliced, for topping

Method

  1. Peel and dice the potatoes into 1/2-inch cubes, and dice the onion, carrots, and celery.

  2. Place the potatoes, onion, garlic, carrots, and celery into a 6-quart slow cooker.

  3. Pour in the chicken broth and stir in the salt, pepper, and thyme.

  4. Cover and cook on low for 7 hours, or until the potatoes are fork-tender.

  5. Using a potato masher, mash some of the potatoes directly in the slow cooker to thicken the soup, leaving some chunks for texture.

  6. Stir in the cream cheese cubes until melted and fully incorporated.

  7. Stir in the shredded cheddar and sour cream until the soup is smooth and creamy.

  8. Ladle the soup into bowls and top with crumbled bacon and sliced chives before serving.

Rate this recipe

★ 3.4 (1)

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    Crock Pot Potato Soup

    This hands-off slow cooker soup simmers diced potatoes, onion, and broth for hours until tender, then finishes with cream cheese and shredded cheddar for a thick, velvety texture. It's a comforting weeknight dinner that needs just a bit of morning prep before the crock pot does the rest.

    7 hr 20 min 6 servings 420 cal

    Ingredients

    • 3 pounds russet potatoes, peeled and diced
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, peeled and diced
    • 2 stalks celery, diced
    • 4 cups chicken broth
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried thyme
    • 8 ounces cream cheese, softened and cubed
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • 6 slices bacon, cooked and crumbled, for topping
    • 2 tablespoons chives, sliced, for topping

    Method

    1. 1

      Peel and dice the potatoes into 1/2-inch cubes, and dice the onion, carrots, and celery.

    2. 2

      Place the potatoes, onion, garlic, carrots, and celery into a 6-quart slow cooker.

    3. 3

      Pour in the chicken broth and stir in the salt, pepper, and thyme.

    4. 4

      Cover and cook on low for 7 hours, or until the potatoes are fork-tender.

    5. 5

      Using a potato masher, mash some of the potatoes directly in the slow cooker to thicken the soup, leaving some chunks for texture.

    6. 6

      Stir in the cream cheese cubes until melted and fully incorporated.

    7. 7

      Stir in the shredded cheddar and sour cream until the soup is smooth and creamy.

    8. 8

      Ladle the soup into bowls and top with crumbled bacon and sliced chives before serving.