Slow Cooker Potato Soup
This slow cooker potato soup recipe turns a few humble russets into a thick, velvety bowl with almost no hands-on work, finished with cream cheese, sharp cheddar, crisp bacon, and green onion.
Equipment
- 6-quart (6 L) slow cooker - with low and high setting
- Cutting board - for peeling and dicing
- Chef's knife - for even potato cubes
- Vegetable peeler - for the potatoes
- Immersion blender - optional, for partially pureeing the soup
- Measuring cups - for the broth and dairy
- Soup Ladle - for serving into bowls
- Skillet - for crisping the bacon
Ingredients
- 3 lb russet potatoes - 1.4 kg, peeled and diced into 1-inch (2.5 cm) cubes
- 1 medium yellow onion - finely diced
- 3 cloves garlic - minced
- 4 cups chicken broth - 960 ml, or low-sodium if you prefer to control the salt
- 1 teaspoon salt - plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme - optional
- 8 oz cream cheese - 225 g, softened and cut into small cubes
- 1 cup heavy cream - 240 ml, or whole milk for a lighter soup
- 2 cups sharp cheddar cheese - 8 oz / 225 g, freshly shredded
- 2 tablespoons cornstarch - 16 g, whisked with 2 tablespoons cold water (optional, for a thicker soup)
For the toppings
- 6 slices thick-cut bacon - cooked and crumbled
- 1/3 cup green onions - about 25 g, sliced
- extra shredded cheddar - for serving
- sour cream - for serving
Instructions
- Peel and rinse the russet potatoes, then dice them into even 1-inch (2.5 cm) cubes. Finely dice the yellow onion and mince the garlic cloves.
- Add the potatoes, onion, and garlic to the slow cooker insert. Pour in the chicken broth so the potatoes are almost covered, then stir in the salt, black pepper, garlic powder, and dried thyme if using.
- Cover and cook on low for 6 hours, or on high for about 3 to 4 hours, until a fork slides easily into a potato cube with no resistance.
- For a thicker texture, use an immersion blender to puree about a third of the soup directly in the crock, leaving the rest chunky. Alternatively, mash a few cups of potatoes against the side of the insert.
- Add the softened cubed cream cheese and stir until fully melted. Pour in the heavy cream, then add the shredded sharp cheddar in two handfuls, stirring between each until smooth.
- Cover and cook on low for a final 30 to 40 minutes. Meanwhile, cook the bacon in a skillet until crisp, then drain and crumble. Taste the soup and adjust salt and pepper as needed before serving with toppings.
Notes
- Soften the cream cheese first: cold cream cheese can leave rubbery white streaks, so let it sit out until soft and cut it into small cubes.
- Add dairy at the end: heavy cream and cheese can break or curdle if they simmer for hours, so stir them in only during the last 30 to 40 minutes.
- Keep the potatoes uniform: same-size cubes cook evenly, which prevents raw centers and dissolved mush.
- Do not over-blend: a partial puree thickens the soup, while blending the whole pot smooth can turn russets gummy.
- Shred cheese from a block: fresh-shredded cheddar melts into a smoother base than bagged shreds coated in anti-caking starch.
- Rinse the diced potatoes: washing off surface starch before they go in helps keep the finished soup from turning pasty.
- Season in layers: salt the broth at the start and taste again at the end, since the cheese and cream shift the balance.
- Warm your milk option: if you swap in whole milk, let it come closer to room temperature before adding it to reduce the chance of curdling.
- Storage: refrigerate cooled soup in an airtight container for up to 4 days. Freeze before adding dairy for best texture, then stir in cream cheese and cheddar after reheating. Frozen soup keeps up to 2 months.
- Reheat gently: warm on the stove over low to medium heat, stirring often, so the dairy does not break or scorch. Loosen with a splash of broth or milk if needed.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 31gProtein: 13gFat: 24gSaturated Fat: 13gCholesterol: 70mgSodium: 760mgPotassium: 790mgFiber: 3gSugar: 4gCalcium: 220mg
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