This 5-Ingredient Slow Cooker Loaded Potato Soup combines cubed Carola potatoes, onion, chicken broth, cream cheese, and cheddar for a warm, comforting meal. Some of the potatoes are mashed into the broth, creating a creamy base while leaving tender chunks in every bowl.
What You’ll Need
- Carola potatoes. Use 2 pounds, cut into evenly sized cubes. Peel them for a smoother soup, or leave the scrubbed skins on for a more rustic texture.
- Yellow onion. Finely chop one medium onion so it softens into the broth during cooking.
- Chicken broth. Four cups provide the cooking liquid and savory base. Choose reduced-sodium broth if you prefer more control over the seasoning.
- Cream cheese. Cut an 8-ounce block into small cubes for easier melting.
- Cheddar cheese. Use 1½ cups shredded cheddar. Freshly grated cheese generally blends more easily into the warm soup.
How to Make Slow Cooker Loaded Potato Soup
Add the cubed potatoes and finely chopped onion to the slow cooker, then pour in the chicken broth. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
Use a potato masher to mash some of the potatoes directly into the broth. Leave plenty of pieces intact for a chunky texture, or mash more thoroughly for a thicker, smoother soup.
Turn the slow cooker to LOW if necessary. Stir in the cream cheese, cover, and allow it to soften. Gradually stir in the cheddar until melted. Allow approximately 15–20 minutes for the cheese stage, stirring as needed until the soup is creamy.
Tips for a Velvety Texture
Check that the potatoes mash easily before adding the cheese. Soft potatoes blend into the broth and help thicken the soup without flour or a separate thickener.
Cut the cream cheese into small pieces and stir thoroughly to incorporate it. Add the cheddar in handfuls over gentle heat, allowing each addition to melt before adding more. Avoid letting the finished cheese mixture boil vigorously.
How to Adjust the Thickness
For a thicker soup, mash more of the cooked potatoes before adding the cheeses. If the finished soup is thicker than you prefer, stir in a little additional broth until it reaches your desired consistency.
The soup also thickens slightly as it stands. Give it a good stir before ladling into bowls.
Serving Ideas for a Gathering
Serve the soup with crusty bread, crackers, or a green salad. For a loaded potato soup spread, offer cooked crumbled bacon, sliced green onions, sour cream, and extra cheddar in separate bowls so everyone can finish their own serving.
These toppings are optional additions to the five-ingredient soup base.
Frequently Asked Questions
Do I need to peel the potatoes?
Peeling gives the soup a smoother finish. You can also leave the skins on after scrubbing the potatoes well.
Can I substitute another potato variety?
Yukon Gold potatoes are a practical substitute. Cut them into similar-sized cubes and cook until they are tender enough to mash easily.
Can I use vegetable broth?
Yes. Replace the chicken broth with the same amount of vegetable broth. The flavor will vary with the broth you choose.
Why does my soup still have cream cheese pieces?
The cream cheese may need more time to soften. Continue heating gently and stirring, pressing any softened pieces against the side of the insert with a spoon.
5-Ingredient Slow Cooker Loaded Potato Soup Recipe Card
A creamy potato soup made with Carola potatoes, onion, chicken broth, cream cheese, and cheddar.
- Prep time — About 15 minutes
- Potato cooking time — 6–7 hours on LOW or 3–4 hours on HIGH
- Cheese melting time — About 15–20 minutes
- Servings — 6
Ingredients
- 2 pounds Carola potatoes, cut into approximately ¾-inch cubes
- 1 medium yellow onion, finely chopped
- 4 cups chicken broth
- 8 ounces cream cheese, cubed
- 1½ cups shredded cheddar cheese
Optional Seasonings and Toppings
- Salt and black pepper, to taste
- Cooked crumbled bacon, sliced green onions, sour cream, or extra shredded cheddar
Instructions
- Place the cubed potatoes and chopped onion in the slow cooker. Pour the chicken broth over the top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender and mash easily.
- Gently mash some of the potatoes directly in the slow cooker, leaving plenty of chunks. Mash more for a thicker soup.
- Set the slow cooker to LOW. Stir in the cubed cream cheese, cover, and let it soften, stirring occasionally.
- Gradually stir in the cheddar until melted and evenly incorporated. Allow approximately 15–20 minutes for the cheese stage, or longer if needed, until creamy.
- Taste and add optional salt and black pepper as needed. Ladle into bowls and serve hot with optional toppings.
Recipe Notes
- Cut the potatoes into similar-sized cubes for even cooking.
- Freshly grated cheddar helps the cheese blend into the soup.
- Use gentle heat after adding the cheeses.
- Optional seasonings and toppings are additional to the five main ingredients.
- Prep and cooking times are estimates. Use potato tenderness and melted cheese as your guides.