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Crockpot Cheesy Potato Soup

Crockpot cheesy potato soup cooks low and slow until the russet potatoes are fork-tender, then gets mashed partially for a creamy, chunky texture. Cream cheese, whole milk, and sharp cheddar melt into a rich, cheesy finish.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 8 oz cream cheese softened and cut into cubes
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are easily pierced with a fork.
  3. Mash about half of the potatoes in the slow cooker with a potato masher, leaving the rest chunky.
  4. Stir in the cream cheese, milk, and cheddar.
  5. Cover and cook on LOW for 20–30 minutes, stirring once halfway through, until the cheeses are melted and the soup is creamy.

Notes

For a creamy soup with some texture, mash only about half of the potatoes. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a lower-sodium option, use unsalted broth and adjust the salt to taste.