Instructions
1. Load the Crock Pot:
In your slow cooker, add the diced potatoes, onion, minced garlic, chicken broth, salt, pepper, onion powder, and paprika (if using). Give it a quick stir to combine all the ingredients evenly. The broth will serve as the flavorful base for the soup as the potatoes soften and release their starch.
2. Slow Cook the Base:
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender. Cooking low and slow helps develop a deep, comforting flavor while keeping the potatoes perfectly soft but not mushy.
3. Thicken the Soup:
Once the potatoes are tender, use a potato masher to gently mash some of them directly in the Crock Pot. This step creates a naturally thicker texture while leaving plenty of chunky pieces for heartiness.
4. Add the Creamy Elements:
Stir in the softened cream cheese, shredded cheddar cheese, and milk (or heavy cream). Continue stirring until the cheeses melt completely and the soup becomes silky smooth. The cream cheese adds richness and a subtle tang, while the cheddar brings bold, savory flavor.
