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Crockpot Potato Soup

Thick, creamy crockpot potato soup with garlic, cheddar and cream cheese. Just 15 minutes of prep, then the slow cooker does the work.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and diced 1/2-inch (1.4 kg)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth (960 ml)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 4 oz cream cheese softened and cubed (115 g)
  • 1 cup half-and-half (240 ml)
  • 1 1/2 cups shredded sharp cheddar (170 g), plus more for topping
  • to serve sour cream, chives, green onions

Method
 

  1. Add the potatoes, onion, garlic, broth, salt, pepper and thyme to a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 hours, until the potatoes are very tender.
  3. Mash about half of the potatoes right in the crock with a potato masher, leaving some chunks.
  4. Stir in the cream cheese until melted, then the half-and-half and cheddar. Cover and cook on LOW for 15 to 20 minutes more until hot. Do not let it boil.
  5. Taste for salt, ladle into bowls and top with sour cream, cheddar and chives.

Notes

Cook time is for LOW. On HIGH, cook 4 hours. Stir in dairy at the end only.