This slow cooker potato soup is the kind of low-effort, deeply comforting meal that earns a regular place in a cold-weather rotation. Using cubed Calrose potatoes gives the soup an especially creamy, velvety body because their naturally soft, slightly sticky texture breaks down beautifully during a long, gentle cook. With just five main ingredients, it is a practical Sunday supper that feels generous and old-fashioned in the best way.
Serve this soup with buttered crusty bread, a simple green salad, or a half sandwich if you want to stretch it into a fuller meal. For toppings, crisp bacon, chopped chives, shredded cheddar, and black pepper all pair especially well, and a few dashes of hot sauce can brighten the richness if you like a little heat.
5-Ingredient Slow Cooker Sunday Supper Velvety Cream Potato Soup using Cubed Calrose Potatoes
Servings: 6
Ingredients
2 pounds Calrose potatoes, peeled and cut into 1-inch cubes
1 medium yellow onion, finely chopped
4 cups chicken broth
8 ounces cream cheese, cubed and softened
1 1/2 cups heavy cream
Optional for serving: cooked bacon bits, chopped chives, shredded cheddar, black pepper
Directions
1. Add the cubed Calrose potatoes and chopped onion to the slow cooker, then pour in the chicken broth. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Once the potatoes are soft, use an immersion blender to puree the soup directly in the slow cooker until mostly smooth, leaving a little texture if you prefer. If you do not have an immersion blender, carefully mash the potatoes well with a potato masher for a more rustic finish.
3. Add the cream cheese and heavy cream, then stir until the cream cheese fully melts into the soup and the mixture turns silky and velvety. Cover again and cook for 15 to 20 minutes more on low if needed to finish smoothing everything out.
4. Taste and adjust with salt and pepper if needed, then ladle into bowls and top as desired with bacon bits, chives, cheddar, or extra black pepper before serving hot.
Variations & Tips
Make it vegetarian: Use vegetable broth instead of chicken broth and finish with a little smoked paprika on top to replace some of the savory depth that bacon often brings.
Extra-cheesy version: Stir in 1 to 1 1/2 cups shredded sharp cheddar after the cream cheese has melted for a richer, thicker soup with a classic baked-potato flavor.
Thinner or thicker texture: If the soup becomes thicker than you like after standing, add a splash of warm broth or milk before serving. For an even thicker soup, blend it completely smooth and let it sit covered for a few minutes before ladling.
Prep-ahead tip: Peel and cube the potatoes and chop the onion the night before, then refrigerate them separately so the morning assembly is especially quick. If holding potatoes overnight, keep them submerged in cold water, then drain well before adding to the slow cooker.