Slow Cooker Potato Soup with Cream Cheese

A white bowl filled with a serving of potato soup with cream cheese, topped with bacon, cheese, green onion, sour cream, and black pepper.

5 from 5 votes

Slow Cooker Potato Soup with Cream Cheese

Russet potatoes cook slowly in broth before cream cheese, heavy cream and instant mashed potatoes are stirred in for a rich, extra creamy soup.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Course

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

6 cups chicken broth {or vegetable}
5-6 medium russet potatoes {peeled and diced}
8 oz. cream cheese {cubed}
1 cup heavy cream {or milk}
2 oz. instant mashed potatoes
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder

Toppings

1½-2 cups cheddar cheese {shredded}
6-8 slices cooked bacon {chopped}
3-4 green onions {thinly sliced}
1 cup sour cream

Instructions

Line your crock pot with a liner. Add the chicken {or vegetable} broth and diced potatoes. Cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are soft.
30 minutes before serving, add the cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. Stir to combine. Continue stirring off and on for the remaining 30 minutes to be sure the cream cheese melts into the soup and everything is warm.
When ready, serve with desired toppings.

Notes

We love topping this soup with shredded cheese, chopped bacon, sliced green onions and sour cream.

Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping toppings separate. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if needed. Freezing is not recommended.

Nutrition