Crock Pot Potato Soup With Velveeta

This Crock Pot Potato Soup With Velveeta is a rich and cheesy recipe, which includes russet potatoes and creamy Velveeta cheese. It’s a restaurant-quality dish, ready in about 4 hours and 45 minutes.

Crock Pot Potato Soup With Velveeta Ingredients

• 2½ pounds russet potatoes, scrubbed, peeled, and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, pressed
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 6 cups chicken broth (Better than Bouillon Roasted Chicken Base recommended)
• 1½ cups whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 pounds Velveeta, cubed
• Optional: Green onions, crumbled bacon

How To Make Crock Pot Potato Soup With Velveeta

1. Start the soup base: Add potatoes, garlic, onion, salt, pepper, and chicken broth to a 6-quart slow cooker. Cover and cook on high for 2 hours or low for 4 hours until the potatoes are fork tender.
2. Make the roux: In a bowl, whisk 1 cup of milk with the flour until smooth. Add this to the slow cooker along with butter and the remaining ½ cup of milk.
3. Continue cooking: Cover and cook for an additional 30 minutes.
4. Add the Velveeta: Stir in the cubed Velveeta and mix until completely melted and smooth.
5. Serve and garnish: Serve hot, topped with crumbled bacon, green onions, or croutons as desired.

Recipe Tips

• Can I use shredded cheese instead of Velveeta? Velveeta melts smoother, but you can substitute shredded cheddar—just stir slowly and melt thoroughly.
• How do I thicken the soup more? Add more flour to the roux or mash some of the potatoes.
• Can I make this vegetarian? Yes, substitute vegetable broth and omit bacon.
• Can I prep it ahead? Yes, chop everything the night before and store in the fridge until ready to cook.
• What kind of potatoes work best? Russet potatoes provide a starchy, creamy base ideal for this soup.

What To Serve With Potato Soup With Velveeta

This cheesy, hearty soup goes great with classic sides:

• Garlic bread or Texas toast
• A crisp wedge salad
• Grilled ham and cheese sandwich
• Roasted broccoli or cauliflower
• Pickle spears for contrast

How To Store Potato Soup With Velveeta

Refrigerate: Store leftovers in a sealed container in the fridge for up to 4 days.

Freeze: Not recommended, as Velveeta and milk may separate during freezing. Best enjoyed fresh or refrigerated.

Potato Soup With Velveeta Nutrition Facts

• Calories: 305 kcal
• Carbohydrates: 31g
• Protein: 19g
• Fat: 12g
• Saturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 42mg
• Sodium: 1769mg
• Potassium: 814mg
• Fiber: 2g
• Sugar: 9g
• Calcium: 494mg
• Iron: 1mg

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

FAQs

Can I use pre-shredded cheese instead of Velveeta?
Yes, but it won’t be as smooth. Velveeta gives the soup its signature creamy texture.

Why is my cheese clumping?
Add it slowly and stir constantly after the soup is hot but not boiling.

Can I add meat to this soup?
Yes, cooked and crumbled sausage or diced ham are great additions.

How can I make it lower in sodium?
Use low-sodium broth and Velveeta, and skip salty toppings like bacon.

Can I make this gluten-free?
Yes, use a gluten-free flour blend for the roux.

Try More Recipes:

• Crock Pot Potato Soup With Cream Cheese
• Crock Pot Potato Leek Soup
• Crock Pot Potato Cauliflower Soup

Crock Pot Potato Soup With Velveeta

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

4

hours 

30

minutes

Calories

305

kcal

A creamy, cheesy slow cooker soup made with real potatoes and Velveeta cheese—perfect for cold nights or potlucks.

Ingredients

• 2½ lbs russet potatoes, peeled and cubed
  

• 1 large yellow onion, diced
  

• 3 cloves garlic, pressed
  

• ½ tsp black pepper
  

• ½ tsp salt
  

• 6 cups chicken broth
  

• 1½ cups whole milk
  

• 3 Tbsp butter
  

• 3 Tbsp all-purpose flour
  

• 2 lbs Velveeta, cubed
  

• Optional: green onions, crumbled bacon

Directions

• Add potatoes, onion, garlic, salt, pepper, and broth to slow cooker.
  
• Cook on high for 2 hours or low for 4 hours, until potatoes are tender.
  
• Whisk flour into 1 cup of milk, add to slow cooker with butter and remaining ½ cup milk.
  
• Cook 30 more minutes.
  
• Add Velveeta and stir until fully melted.
  
• Serve hot with toppings of your choic