Lately, I’ve been on a total soup kick, and this ultra-creamy Crock Pot Potato Soup has become a family favorite. It’s warm, hearty, and packed with cheesy goodness that makes every bite satisfying. If you love comfort food, this soup is a must-try.

No matter what you call your magical slow cooker, one thing’s for sure—you’ll love how easy and delicious this potato soup recipe is. Just toss everything in and let the crock pot do the work. It’s perfect for busy days or cozy nights at home.

The real game-changer? A full pound of Velveeta cheese melts into the broth, making it incredibly smooth and flavorful. It brings that classic, nostalgic taste that’s hard to resist. Honestly, it makes this potato soup absolutely perfect.

Crock Pot Cheesy Potato Soup

Ingredients

6 large peeled Yukon Gold potatoes cut in 1/2 -inch cubes
1 medium onion diced
3 cloves garlic minced
1 teaspoons salt
1 teaspoon pepper
4-6 cups cups chicken broth
1 cup cold milk
3 tablespoons all-purpose flour
½ cup heavy cream or half and half
1 pound Velveeta Cheese cut into chunks
Bacon fried and crumbled, optional
green onions optional

Instructions

Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours.
Whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes or until potatoes are tender.
Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.

Notes

This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find the soup is too thick for your liking. If you’re shopping for a slow cooker, this one is my favorite.

Ingredients

Instructions

Notes

Share this:

You might also like