1. Can I make crockpot potato soup without cream cheese?

Yes. You can use sour cream, plain Greek yogurt, or just more milk and a little extra cheddar. Add it at the end so it does not curdle.

2. How do I thicken it if it is too thin?

Mash more potatoes in the pot, or blend a cup or two and stir it back in. That is the easiest thickener there is.

Add a splash of broth or milk, stir, and warm it a bit more. Potatoes keep thickening as they sit.

Nope. If you like the texture of potato skins, leave them on. Just scrub them well.

I do not recommend it. Bacon is best cooked separately so it stays crisp, then sprinkled on top right before serving.

A comforting and creamy potato soup made effortlessly in a slow cooker, perfect for chilly nights.

Scale

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Spray the slow cooker lightly for easier cleanup.
Add diced potatoes, onion, garlic, broth, salt, pepper, and seasonings.
Cook on low for 360 to 420 minutes or high for 180 to 240 minutes, until the potatoes are very soft.
Mash some of the potatoes with a masher, or blend a couple of cups and stir it back in to control thickness.
Stir in cream cheese until it melts, then add milk or half and half.
Stir in a handful of cheddar, taste, and adjust salt and pepper.
Serve hot with toppings.

Customize with toppings like bacon, sour cream, and green onions for extra flavor.