Crock Pot Potato Soup
This crock pot potato soup is creamy, cheesy, and perfectly thick - and it practically makes itself. Russet potatoes do the thickening, cream cheese adds the silk, and your slow cooker does the work. An easy, gluten-free family dinner that tastes like a blanket made of potatoes.
Equipment
- 6-Quart Slow Cooker
- Cutting board and sharp chef's knife
- Vegetable peeler
- Small skillet
- Potato masher
- Measuring Cups and Spoons
Ingredients
- 3 pounds russet potatoes (about 6-7 medium), peeled and cut into 1-inch cubes, unrinsed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 3 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 8 ounces block cream cheese, softened and cut into chunks
- 1/2 cup half-and-half (or whole milk)
- 2 cups shredded sharp cheddar cheese
For Serving
- Crumbled bacon
- Sliced green onions
- Extra shredded cheddar
- Sour cream
Instructions
- Prep the potatoes: peel and dice the potatoes into even 1-inch cubes. Toss them straight into the slow cooker as you go - no rinsing. Leave that starchy coating alone; it is your thickening agent.
- Sauté the aromatics: melt the butter in a small skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 30 seconds more. Scrape it all into the slow cooker. Day-too-tired note: you can skip this step and dump the onion and garlic in raw.
- Add the liquid and seasonings: pour in the chicken broth, then add the salt, pepper, and thyme. Give everything a good stir. Put the lid on and walk away.
- Cook low and slow: cook on LOW for 6 hours or on HIGH for 3 to 4 hours if you are really in a hurry. Low and slow gives the potatoes the creamiest texture. Try not to lift the lid during this time.
- Check for fork-tenderness: after 6 hours, test a potato cube with a fork. It should smoosh with almost no resistance, the way soft butter does. That is your green light.
- Mash some, but not all: grab your potato masher and gently mash right in the pot. Stop after about 8 to 10 mashes - you want about half the potatoes broken down into creaminess and the other half still in satisfying little chunks.
- Melt in the good stuff: add the softened cream cheese chunks, the half-and-half, and the shredded cheddar. Stir gently until everything melts into one silky, golden, wonderful soup. Let it sit on warm for 10 minutes before serving - it thickens up noticeably as it rests.
- Taste and finish: add another pinch of salt and a crack of pepper if it needs it. Ladle into big bowls and pile on the toppings. This is the moment the whole kitchen goes quiet.
Notes
Don't over-mash: about 8 gentle mashes is plenty. Use block-style cream cheese, not the whipped tub, so the soup stays silky. Always add the dairy at the end to avoid curdling. Let the soup rest on warm for 10 minutes before serving so it thickens to a spoon-coating consistency. Fridge: store in airtight containers for up to 4 days. Freezer: freeze single-serving containers for up to 3 months; potatoes soften slightly after thawing. Reheat gently on the stovetop with a splash of broth or milk.