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Crockpot Creamy Potato Soup with Melted Cheese

Crockpot creamy potato soup gets its rich, velvety texture from cream cheese and half-and-half, with tender potato chunks in every bowl. Melted sharp cheddar stirred in at the end adds a savory finish.
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Prep Time 20 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, finely chopped
  • 4 cup chicken broth
  • 2 cloves garlic minced
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1 cup half-and-half
  • 2 cup sharp cheddar cheese freshly shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, chicken broth, garlic, salt, and pepper to a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
  4. Mash about one-third of the potatoes in the slow cooker with a potato masher, leaving the rest in chunks.
  5. Stir in the cream cheese and half-and-half.
  6. Cover and cook on HIGH for 30 to 45 minutes, stirring once halfway through, until the cream cheese is melted and the soup is creamy.
  7. Turn off the slow cooker.
  8. Stir in the cheddar a handful at a time until melted.

Notes

For the smoothest melt, shred the cheddar fresh and stir it in a handful at a time. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a gluten-free version, check that the chicken broth is labeled gluten-free.