This 5-ingredient slow cooker potato soup is the kind of simple comfort food that earns a permanent place in the back-to-school routine. Using cubed Burbank Russet potatoes gives the soup that naturally velvety, hearty texture everyone hopes for in a good potato soup, and the slow cooker makes it especially handy for a busy Sunday. You can set it before heading out for the morning and come home to a warm, creamy pot that feels cozy, filling, and wonderfully low-effort.
Serve this soup with warm crusty bread, buttered crackers, or simple grilled cheese sandwiches for an easy family meal. If you want to round it out a little more, a crisp green salad or a plate of sliced ham pairs nicely with the rich, creamy texture. For toppings, I like setting out extra chives, shredded cheddar, crumbled bacon, or black pepper so everyone can dress up their own bowl.
5-Ingredient Slow Cooker Sunday Before School Starts Velvety Cream Potato Soup
Servings: 6
Ingredients
2 pounds Burbank Russet potatoes, peeled and cut into small cubes
1 medium onion, finely diced
4 cups chicken broth
8 ounces cream cheese, cubed and softened
1 cup heavy cream
Directions
1. Add the cubed Burbank Russet potatoes and diced onion to the slow cooker, then pour the chicken broth over the top.
2. Cover and cook on low for 6 to 7 hours, or until the potatoes are very tender and easily pierced with a fork.
3. Use an immersion blender to blend the soup in the slow cooker until mostly smooth, leaving a little texture if you like.
4. Stir in the cream cheese until melted and smooth, then pour in the heavy cream and stir until the soup is silky and fully combined.
5. Taste and adjust with salt and pepper if desired, then ladle into bowls and serve hot with your favorite toppings.
Variations & Tips
For picky eaters: Blend the soup completely smooth for an extra velvety texture that feels a little more familiar to kids who do not love chunks in their soup. You can also skip onion pieces by dicing them very finely before cooking.
Make it cheesier: Stir shredded cheddar into hot bowls right before serving for a richer baked-potato-soup feel. This is an easy way to dress it up without changing the simple base recipe.
Thicker or thinner soup: If you like a thicker soup, use a little less broth or let the soup sit uncovered on warm for 10 to 15 minutes after stirring in the dairy. For a thinner soup, add a splash of extra broth or milk until it reaches the consistency your family likes.
Topping bar idea: Set out little bowls of bacon bits, shredded cheese, chives, sour cream, and crackers so everyone can build their own bowl. That makes this especially fun for a before-school family supper and helps everyone get exactly what they want.