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An overhead shot of a thick and creamy potato soup in a rustic bowl, highlighting its rich texture before serving.

Crock Pot Potato Soup (The Easiest, Creamiest Recipe)

This Crock Pot Potato Soup is the ultimate comfort food! It's an easy, set-and-forget recipe that delivers a thick, creamy, and incredibly flavorful soup with minimal effort. Perfect for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 people
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2.5 lbs Yukon Gold potatoes Peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion Chopped
  • 3 cloves garlic Minced
  • 4 cups chicken broth Use vegetable broth for a vegetarian option
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 4 oz cream cheese Cubed and softened
  • 1 cup heavy cream
Optional Toppings
  • Shredded cheddar cheese
  • Crumbled cooked bacon
  • Sour cream or Greek yogurt
  • Fresh chives or green onions Chopped

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Immersion blender Or a standard blender.

Method
 

  1. Place diced potatoes, chopped onion, minced garlic, and chicken broth into a 6-quart slow cooker. Season with salt, pepper, and paprika, and stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork-tender.
  3. Turn the slow cooker to the 'warm' setting. Add the softened cream cheese cubes and heavy cream. Stir until the cream cheese begins to melt.
  4. Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, pulse a few times. For a smooth soup, blend until creamy.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings like shredded cheese, bacon, sour cream, and chives.

Notes

Potato Choice: Yukon Gold potatoes create the creamiest soup, but Russets can also be used.
Thickening Tip: For an even thicker soup, mash about a quarter of the potatoes with a fork before blending.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.