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Double-Thick Slow Cooker Potato Soup Recipe

Double-Thick Slow Cooker Potato Soup

A rich and hearty crockpot potato soup made extra thick with undiluted condensed soup and finished with cream cheese. The slow cooker does most of the work while the potatoes become tender and flavorful.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 Medium potatoes, peeled and cubed
  • 1 Medium onion, chopped
  • 1 10¾-ounce can Condensed cream of chicken soup, undiluted
  • 1 12-ounce can Evaporated milk
  • 1 14½-ounce can Chicken broth
Seasonings
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
Finishing Ingredient
  • 1 8-ounce package Cream cheese, cut into cubes

Method
 

Step-by-Step
  1. Peel and cube the potatoes into evenly sized pieces, then chop the onion. Cut the cream cheese into cubes and, if possible, let it come close to room temperature while the other ingredients are prepared.
  2. Place the potatoes, onion, undiluted condensed cream of chicken soup, evaporated milk, chicken broth, salt, and black pepper in the slow cooker. Stir carefully to distribute the soup and seasonings.
  3. Cover the slow cooker and cook on LOW for 8–10 hours, or until the potatoes are very tender. Keep the lid closed as much as possible during cooking so the soup maintains steady heat.
  4. Add the cubed cream cheese during the final 30 minutes of cooking. Cover and continue cooking until the cream cheese has melted into the soup.
  5. Stir the soup well before serving so the melted cream cheese is evenly blended throughout. Taste carefully and serve hot in bowls.

Notes

Do not dilute the condensed soup because it helps create the characteristic double-thick texture. Cut the potatoes evenly so they finish cooking together. Russet potatoes make a thicker, starchier soup, while Yukon Gold potatoes create a creamy soup and hold their shape better. Add the cream cheese near the end rather than at the beginning to help prevent separation.