Slow cooker cream cheese and potato soup is hearty, creamy and perfect with bread. Slow cook your way to comfort food this winter.

Slow Cooker Cream Cheese and Potato Soup

  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 8 hours 30 mins
  • Total Time: 8 hours 45 mins
  • Yield: 4-6 1x


  • 1 tablespoon butter
  • 1/2 medium yellow onion, minced
  • 1 teaspoon garlic, minced
  • 4 cups chicken broth
  • 45 large russet/red skinned potatoes, cubed
  • 1/4 teaspoon cayenne
  • Salt and pepper to taste
  • 8 oz. cream cheese, cubed


  • Bacon bits
  • Cheddar cheese, shredded
  • Dill weed/chives/green onions


  1. Over medium high heat, melt butter in a pan and saute onions and garlic until translucent, about 2 minutes
  2. Arrange potatoes in a slow cooker and pour broth over it
  3. Add cooked onions and garlic with cayenne and salt and pepper to taste. Stir to mix
  4. Cover and cook over low heat for 6-8 hours or until potatoes are tender
  5. Smash the potatoes, puree or use a stick blender to break down the potatoes to thicken the soup to your liking
  6. Add cream cheese cubes and stir to combine
  7. Cook on high for 30 minutes or until cheese melts. Whisk any leftover bits if needed
  8. Dish and serve hot topped with bacon bits, cheddar cheese and dill weed/chives/green onions


Beef it up by adding chicken, turkey, ham or bacon to the soup.