This 5-ingredient slow cooker summer evening loaded cheese potato soup is the kind of low-effort dinner that somehow feels extra comforting, even when you do not want to spend much time in the kitchen. Cubed Katahdin potatoes cook up tender and creamy, and with a handful of simple ingredients you get a rich, cheesy soup that tastes like it took much more planning than it actually did. It is especially handy for busy weeknights when you want something filling, cozy, and easy to set up earlier in the day.
Serve this soup with a crisp green salad, buttered toast, or warm crusty bread for an easy meal. It also pairs well with simple summer sides like sliced tomatoes, cucumber salad, or grilled corn, which help balance the richness of the cheese and potatoes. If you want to lean into the loaded baked potato vibe, set out extra toppings like chopped green onions, bacon bits, or more shredded cheese at the table.
5-Ingredient Slow Cooker Summer Evening Loaded Cheese Potato Soup using Cubed Katahdin Potatoes
Servings: 6
Ingredients
2 pounds Katahdin potatoes, peeled and cut into cubes
1 small yellow onion, finely diced
4 cups chicken broth
8 ounces cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese
Directions
1. Add the cubed Katahdin potatoes and diced onion to the slow cooker, then pour in the chicken broth.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
3. Lightly mash some of the potatoes right in the slow cooker with a potato masher to thicken the soup while still leaving plenty of chunks.
4. Stir in the cream cheese until smooth, then add the shredded cheddar and stir until melted and creamy.
5. Taste and adjust with a little extra broth if needed for your preferred consistency, then ladle into bowls and serve hot.
Variations & Tips
Add bacon topping: If you have one extra ingredient to spare, sprinkle crispy cooked bacon over each bowl right before serving. It gives the soup that classic loaded potato flavor and adds a salty crunch that works really well with the creamy base.
Make it smoother: For a silkier soup, use an immersion blender for just a few quick pulses before adding the cheeses. I like to leave some potato pieces intact so it still feels hearty, but blending a little helps if you want a more chowder-like texture.
Use vegetable broth: Swap the chicken broth for vegetable broth if that is what you have on hand. The soup will still be rich and flavorful, and it is an easy way to make this fit different dinner plans without changing the method.
Prep ahead tip: Peel and cube the potatoes and dice the onion the night before to make the morning setup extra fast. Store them separately in the refrigerator, with the potatoes covered in cold water so they stay fresh until you are ready to start the slow cooker.