Slow Cooker Potato Soup
This Slow Cooker Potato Soup is the ultimate set-it-and-forget-it comfort food — thick, creamy, and loaded with tender chunks of russet potato in a rich, savory broth. Made with simple pantry staples like cream cheese, sour cream, and condensed cream of chicken soup, it comes together with minimal prep and delivers maximum flavor by dinnertime. Top it with shredded cheddar, crispy bacon, and green onions for a hearty bowl that the whole family will love.
Equipment
- 6-quart slow cooker - Main cooking vessel; a 6-quart size is recommended to fit all ingredients comfortably
- Chef's knife - For cubing potatoes and dicing onion
- Cutting board - Large, stable surface for vegetable prep
- Vegetable peeler - For peeling the russet potatoes
- Ladle - For serving the soup into bowls
- Immersion blender - (optional) For partially blending the soup to a creamier consistency
- Wooden spoon or silicone spatula - For stirring in cream cheese and sour cream without scratching the slow cooker insert
- Measuring cups and spoons - For accurately measuring broth, spices, and dairy components
Ingredients
- 3 lbs russet potatoes - about 1.36 kg, peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 4 cups chicken broth - 960 ml; substitute vegetable broth for a vegetarian version
- 10.5 oz condensed cream of chicken soup - 298 g, 1 can; do not dilute — add straight from the can
- 4 oz cream cheese - 115 g, softened to room temperature and cut into small cubes
- 1 cup sour cream - 240 ml; stir in at the end of cooking
- 1½ tsp salt - 7.5 ml, or to taste
- ½ tsp black pepper - 2.5 ml
- ½ tsp garlic powder - 2.5 ml
- ½ tsp onion powder - 2.5 ml
Toppings (Optional)
- shredded cheddar cheese - to taste; freshly shredded sharp cheddar recommended
- sour cream - a dollop per bowl for serving
- bacon bits - crumbled crispy cooked bacon; do not add raw bacon directly to the slow cooker
- green onions - sliced; for garnish
- chives - fresh, chopped; for garnish
Instructions
- Peel all 3 lbs (1.36 kg) of russet potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Even sizing ensures they cook at the same rate — larger chunks stay more intact while smaller pieces help thicken the broth.
- Dice the yellow onion into small ¼-inch (6 mm) pieces and mince the 4 garlic cloves finely. Set both aside until ready to add to the slow cooker.
- Add the cubed potatoes, diced onion, and minced garlic to the slow cooker, then pour in the chicken broth and the undiluted condensed cream of chicken soup. Sprinkle in the salt, black pepper, garlic powder, and onion powder, and stir everything together to distribute the seasonings evenly.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3.5–4 hours, until the potatoes are fork-tender and slide off easily. Avoid lifting the lid during cooking, as this extends the cook time by 15–20 minutes each time.
- About 30 minutes before serving, add the softened cream cheese (cut into small cubes) to the slow cooker and stir well. Replace the lid and continue cooking on LOW for 20–30 minutes, stirring once or twice, until fully melted and incorporated.
- For a chunkier soup, mash some potatoes against the side of the slow cooker with the back of a spoon; for a creamier texture, use an immersion blender to partially blend about one-third of the soup directly in the insert. Do not fully blend — leave plenty of potato chunks for texture.
- Switch the slow cooker to WARM, stir in the 1 cup (240 ml) of sour cream until fully combined, then taste and adjust salt, pepper, or garlic powder as needed.
- Ladle the hot soup into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, crumbled bacon, sliced green onions, and fresh chives as desired. Serve immediately with crusty bread or biscuits.
Notes
- Always use russet potatoes, not waxy varieties like red or Yukon Gold — their high starch content naturally thickens the soup as they cook.
- Let cream cheese come to room temperature for at least 20–30 minutes before adding it to prevent lumps. If lumps do form, use an immersion blender to smooth them out.
- To thicken the soup without blending, mix 2 tablespoons (30 ml) of cornstarch with 2 tablespoons (30 ml) of cold water and stir into the soup during the last 30 minutes on HIGH.
- To thin the soup, stir in an extra ½ to 1 cup (120–240 ml) of chicken broth at the end until your preferred consistency is reached.
- For a vegetarian version, substitute vegetable broth for chicken broth and replace the condensed cream of chicken soup with an extra cup of broth plus 2 tablespoons of butter.
- Do not add raw bacon directly to the slow cooker — cook it in a skillet first until crispy, then crumble and stir in during the last 30 minutes or use only as a topping.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days. The soup thickens in the fridge — add a splash of broth or milk when reheating to restore consistency.
- Freezer tip: Freeze the soup before adding cream cheese and sour cream for best results. Store in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator and stir in the dairy when reheating.
- For a cheesier soup, stir 1 cup (115 g) of shredded sharp cheddar directly into the pot along with the cream cheese during the last 30 minutes of cooking.
- Leftovers taste even better the next day as the flavors continue to meld — this soup is excellent for weekly meal prep.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 38gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 820mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 20mgCalcium: 10mgIron: 8mg
Tried this recipe?Let us know how it was!