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Bowl of creamy slow cooker potato soup garnished with melted cream cheese and parsley on a wooden table

Creamy Slow Cooker Potato Soup

This creamy slow cooker potato soup is the ultimate comfort food for chilly nights. Using simple ingredients like potatoes, cream cheese, and chicken stock, it delivers a rich and creamy potato soup that feels homemade. Perfect for busy weeknights, you can also customize it with ham or crispy bacon for added flavor!
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Soup
Calories: 304
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups peeled and cubed potatoes (Yukon Gold or Russet work well)
  • 1 cup chicken stock
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/2 cups milk
  • 2 teaspoons all-purpose flour
  • 1/2 (8 ounce) package cream cheese

Equipment

  • 4-6 quart slow cooker (crockpot)
  • potato peeler
  • chef’s knife
  • Whisk
  • Potato masher
  • measuring cups
  • handheld immersion blender (optional)

Method
 

  1. Place potatoes, chicken stock, celery, onion, and parsley in the slow cooker; season with salt and black pepper. Cover slow cooker.
  2. Cook on High until vegetables are tender, about 2 hours.
  3. Whisk milk and flour together in a bowl until smooth; stir into slow cooker until thickened.
  4. Cook on High for 2 hours more.
  5. Mash potatoes in slow cooker to desired thickness and consistency; stir in cream cheese.
  6. Simmer soup until cream cheese has melted, soup is thick and creamy.

Notes

Choose the right potato: Yukon Gold keeps the soup naturally creamy, while Russets break down faster for a thicker texture. Add ham or bacon for a heartier meal, and adjust thickness last if needed. This soup reheats beautifully, so it's great for meal prep and can be frozen for later!