Go Back
A large, rustic wooden bowl filled with rich, creamy potato soup topped with crisp bacon and green onions, with the full slow cooker pot resting on the counter in the background.

Slow Cooker Creamy Potato Soup

An ultra-rich, creamy, and comforting slow cooker potato soup loaded with sharp cheddar, bacon, and a velvety cream cheese base. Perfect for a cozy weeknight dinner!
Print Recipe Pin Recipe

Ingredients
  

  • 3 lbs Russet potatoes peeled and diced
  • 1 medium Yellow onion finely chopped
  • 3 cups Low-sodium chicken broth
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 8 oz block Cream cheese, softened and cubed
  • 1/2 cup Heavy whipping cream
  • 1 cup Sharp cheddar cheese freshly grated
  • 6 slices Bacon cooked and crumbled
  • 3 Green onions thinly sliced

Instructions
 

  • Add the diced potatoes, chopped yellow onion, chicken broth, garlic powder, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover tightly and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the potatoes are completely fork-tender.
  • Use a potato masher to roughly mash about half of the potatoes directly in the slow cooker pot. This thickens the broth while leaving rustic chunks.
  • Stir in the softened, cubed cream cheese and heavy whipping cream. Replace the lid and cook on HIGH for an additional 15 minutes to soften the dairy.
  • Remove the lid and whisk the soup vigorously until the cream cheese is completely smooth and incorporated.
  • Stir in the freshly grated cheddar cheese and exactly half of the crumbled bacon until the cheese melts.
  • Serve hot in bowls, garnished with the remaining bacon and sliced green onions.

Notes

Do not use pre-shredded bagged cheese; grate a block of sharp cheddar for the creamiest melting texture.
Ensure your cream cheese is at room temperature before cubing to prevent lumps in the broth.
If the soup is too thick for your preference, thin it out with a splash of warm milk before serving.