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Slow Cooker Cheesy Potato Soup

A warm and creamy cheesy potato soup, perfect for chilly evenings and gatherings. This comforting dish is made with simple pantry staples and is easy to prepare in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 3 lbs russet potatoes, peeled and diced Use high-starch russet potatoes for creamy texture.
  • 1 medium onion, diced Provides flavor to the soup.
  • 4 cups low-sodium chicken broth Using low-sodium option for healthier soup.
For the Creaminess
  • 8 oz cream cheese, softened Adds creaminess to the soup.
  • 2 cups shredded sharp cheddar cheese Choose a good quality cheddar for the best flavor.
  • 1 cup heavy cream Optional, for extra creaminess.
For the Toppings
  • 6 slices bacon, cooked and crumbled Adds a savory touch on top.
  • to taste none sliced green onions For freshness and garnish.

Method
 

Preparation
  1. Place the diced potatoes, diced onion, and low-sodium chicken broth into a 6-quart slow cooker. Mix well.
Cooking
  1. Cover and cook on low for 6 hours or on high for 3 hours, until potatoes are fork-tender.
Mash for Texture
  1. Mash about half of the potatoes directly in the slow cooker for a thicker consistency.
Add Dairy
  1. Stir in softened cream cheese until melted. Gradually add shredded cheddar cheese one handful at a time, mixing until smooth. Finally, stir in heavy cream.
Warm Through
  1. Cover and cook on low for an additional 15 minutes to heat through.
Serve
  1. Scoop into bowls and top with crumbled bacon and sliced green onions. Enjoy!

Notes

Store any leftovers in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for about 3 months.