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Creamy Slow Cooker Potato Soup

Creamy Slow Cooker Potato Soup

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Hearty and creamy texture, all together!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet


  1. Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours.
  2. Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours.
  3. Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.
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Sarah Jo

I doubled this recipe. After adding the initial two cups of stock, it wasn't nearly enough to cover the potatoes. I ended up dumping the whole 32 ounce carton in. I did throw in a teaspoon each of garlic and onion powders, a healthy amount of fresh chives and some Frank's hot sauce. I did use fat free evaporated milk (I've had some disasters using refrigerated milk in the crockpot--I now use canned milk) and reduced fat cream cheese. This turned out very well and smells AMAZING. The cream cheese added a nice creamy flavor without going overboard. Next time, I think I'll cut the milk back by half to get a thicker soup.


Very good, nutritional soup. It was a good meal for a cold day. I'll be making it again very soon.


Delicious, easy and you can add other vegetables like broccoli and mushrooms to the recipe.