Easy Crock Pot Potato Soup

5 from 3 votes

A creamy, cheesy, and comforting easy Crock Pot potato soup topped with your favorite baked potato fixings.

Course Dinner, Lunch

Cuisine American

Keyword crock pot potato soup, crockpot potato soup, easy crock pot potato soup, easy potato soup in a crock pot, slow cooker potato soup

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings cups

Calories 162kcal

2 lbs. russet potatoes (about 3 large or 5-6 small), peeled and cubed
1 small onion, diced
1 teaspoon minced fresh garlic (about 1 large clove)
2 (14.5 ounce) cans chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
½ teaspoon ground black pepper
1 (8 ounce) block cream cheese, softened at room temperature and cubed
Kosher salt, to taste
Optional toppings: cooked, crumbled bacon; sliced green onion or chives; grated cheddar cheese; dollop of sour cream

Place the peeled, cubed potatoes in the bottom of a slow cooker. Top with onion, garlic, chicken broth, condensed soup, and pepper. Give everything a stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the potatoes are very tender.
Use an immersion blender (or a regular blender or food processor) to puree the soup until it reaches the desired consistency. Puree just a portion of the soup if you like some potato chunks throughout, or puree all of the soup for a completely smooth texture.
Stir in the softened cream cheese and cook for about 30 more minutes on LOW, or until the cream cheese melts into the soup. Use a whisk to incorporate the cream cheese, if necessary. Taste the soup and season with salt and pepper, if desired.
Ladle into bowls and garnish with optional toppings.

All slow cookers run at slightly different temperatures, so cooking times will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 2 hours on HIGH (or 4 hours on LOW). Your slow cooker may need a little longer for the potatoes to soften.
Recipe adapted from Paula Deen.