Make this creamy potato soup in your slow cooker with minimal effort. This dump-and-go recipe delivers hearty, satisfying comfort food perfect for weeknights or chilly evenings.
Author:amyrosewood
Prep Time:15 min
Cook Time:6 hours
Total Time:6 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds Russet potatoes, peeled and diced
1 large onion, chopped
4 cups chicken broth
1 (10.5 ounce) can cream of chicken soup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup milk or half-and-half
4 ounces cream cheese, cubed
1 cup shredded cheddar cheese (optional, for cheesy potato soup)
4 slices bacon, cooked and crumbled (optional topping)
Instructions
Place the diced potatoes and chopped onion into the basin of your slow cooker.
Pour in the chicken broth, cream of chicken soup, salt, pepper, and garlic powder over the potatoes and onions. Stir gently to combine.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are tender.
Remove the lid. Use a potato masher to partially mash the potatoes directly in the slow cooker until you reach your desired consistency. Leave some chunks for texture.
Add the cubed cream cheese and shredded cheddar cheese (if using). Stir until the cheeses are fully melted and the soup is creamy.
Stir in the milk or half-and-half to achieve a rich, creamy texture. Heat through for about 10 minutes without covering.
Serve hot, topped with crumbled bacon, extra cheese, or green onions, if desired. This is a great make ahead soup.
Notes
For a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir into the soup during the last 30 minutes of cooking.
If you use frozen hash browns instead of fresh potatoes, reduce the cooking time on low to 4 hours.
This recipe works well as a freezer friendly soup; cool completely before storing.