Crock Pot Cheesy Potato Soup

This Crock Pot Cheesy Potato Soup is a creamy and comforting recipe, which uses Yukon Gold potatoes and Velveeta cheese. It’s the ultimate comfort food recipe, ready in about 4 hours and 15 minutes.

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 teaspoon salt
• 1 teaspoon pepper
• 4-6 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

How To Make Crock Pot Cheesy Potato Soup

1. Combine base ingredients: Add the potatoes, onion, garlic, salt, pepper, and chicken broth to a 4-quart or larger crock pot. Stir well and cook on high for about 3 ½ hours.
2. Thicken the soup: Whisk the flour into the cold milk until smooth. Stir into the crock pot, then add the heavy cream. Cook for another 30 minutes until potatoes are tender.
3. Add cheese: Add the Velveeta chunks and stir until fully melted.
4. Garnish and serve: Top with crumbled bacon and chopped green onions if desired.

Recipe Tips

• What kind of potatoes work best?
  Yukon Gold potatoes give the soup a naturally creamy texture and hold their shape well.
• How to make it thicker:
  Mash some of the cooked potatoes before adding cheese to create a thicker consistency.
• Can I use shredded cheese instead of Velveeta?
  You can, but Velveeta melts more smoothly and creates a creamier texture.
• How to avoid clumps in the milk mixture:
  Fully whisk the flour and cold milk until smooth before adding it to the crock pot.
• Can I add other vegetables?
  Yes, diced carrots or celery work well when added at the beginning.

What To Serve With Crock Pot Cheesy Potato Soup

Try pairing this hearty soup with:

• Crusty sourdough bread or rolls
• A fresh green salad
• Grilled cheese sandwiches
• Roasted vegetables
• Crackers or breadsticks

How To Store Crock Pot Cheesy Potato Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently.

Freeze: Freeze for up to 2 months in airtight containers. Stir well when reheating, as dairy may separate.

Cheesy Potato Soup Nutrition Facts

• Calories: 450
• Protein: 16g
• Carbs: 35g
• Fat: 28g
• Saturated Fat: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of cheese?
Yes, but Velveeta gives the best texture. Shredded cheddar may be grainier.

How do I make this soup vegetarian?
Use vegetable broth and skip the bacon.

Why is my soup too thin?
Add more flour or mash some potatoes to thicken it.

Can I make this soup on low instead of high?
Yes, cook on low for 6–7 hours before adding the milk mixture and cheese.

How to reheat leftovers without curdling the dairy?
Reheat over medium-low heat, stirring frequently.

Try More Recipes:

• Crock Pot Cheese Tortellini Soup
• Crock Pot Carrot Ginger Soup
• Crock Pot Canned Pumpkin Soup