This simple slow cooker potato soup recipe delivers a creamy, cheesy, and comforting meal perfect for busy weeknights or feeding a crowd. Minimal prep gets you a hearty dinner.
Author:sarahthompson
Prep Time:15 min
Cook Time:6 hours
Total Time:6 hours 15 min
Yield:8 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds Russet potatoes, peeled and diced
1 large onion, chopped
4 cups chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
1 (8 ounce) package cream cheese, cubed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup milk or half-and-half
1 cup shredded sharp cheddar cheese
1 cup cooked, crumbled bacon (for topping)
Green onions, chopped (for topping)
Instructions
Place the diced potatoes and chopped onion into the bottom of your slow cooker.
Pour the chicken broth over the potatoes and onions.
Add the cream of chicken soup, cream of celery soup, cubed cream cheese, salt, pepper, and garlic powder to the slow cooker. Stir gently to combine.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are very tender.
About 30 minutes before serving, stir in the milk or half-and-half.
Stir in the shredded cheddar cheese until it melts completely and the soup is creamy.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and top each serving with crumbled bacon and chopped green onions.
Notes
For a thicker soup, remove about 2 cups of the soup mixture after cooking (before adding milk) and mash it with a potato masher, then return it to the slow cooker.
If you prefer using frozen hash browns instead of fresh potatoes, use about 32 ounces of frozen shredded hash browns and reduce the cooking time slightly.
You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.