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Crockpot Potato Soup

You only need 6 ingredients for this creamy, cheesy, and comforting Crockpot Potato Soup!

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 45 mins
Servings: 11 cups
Calories: 1524 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 2 lbs. russet potatoes (about 3 large or 5-6 small), peeled and cubed
  • 1 small onion, diced
  • 1 teaspoon minced fresh garlic
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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, to taste.
  4. Ladle into bowls and garnish with desired toppings.

Notes

  • All slow cookers run on slightly different temperatures, so cooking times 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 become tender.
  • Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the soup. Cold cheese hitting a hot pot of soup is more likely to curdle.
  • This potato soup recipe is a healthy option with just 152 calories per cup. The broth is thick and rich, but doesn't include any butter or heavy cream. It is not Keto-friendly or low-carb, however, because potatoes are a rich source of carbohydrates.
  • For a gluten-free soup, check your labels and make sure that you're using a gluten-free brand of condensed soup, chicken broth, and cream cheese. The rest of the ingredients are naturally gluten-free.
  • Recipe adapted from Paula Deen.

Nutrition Information

Serving 1cup Calories 152.4kcal (8%) Carbohydrates 18.2g (6%) Protein 4.1g (8%) Fat 7.7g (12%) Saturated Fat 4.2g (21%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1.8g Cholesterol 24.8mg (8%) Sodium 404.4mg (17%) Potassium 384.8mg (11%) Fiber 1.5g (6%) Sugar 1.8g (4%)

Nutrition Facts

Serving: 11cups

Amount Per Serving

Calories 1524

% Daily Value*

Serving 1cup
Calories 152.4kcal 8%
Carbohydrates 18.2g 6%
Protein 4.1g 8%
Fat 7.7g 12%
Saturated Fat 4.2g 21%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1.8g 9%
Cholesterol 24.8mg 8%
Sodium 404.4mg 17%
Potassium 384.8mg 8%
Fiber 1.5g 6%
Sugar 1.8g 4%

* Percent Daily Values are based on a 2,000 calorie diet.