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This Slow Cooker Cheesy Potato Soup is rich, creamy, and made with simple ingredients. Just load the crockpot and let it do the work!
The Perfect Fall Soup
There’s nothing like coming home to a pot of creamy, cheesy potato soup that’s been simmering all day. This Slow Cooker Cheesy Potato Soup is loaded with tender russet potatoes and rich Velveeta cheese, and it comes together with just a few minutes of hands-on prep. Let the slow cooker do the work, and you’ll have a warm, comforting dinner waiting for you by the time you’re ready to eat.
Top each bowl with extra shredded cheese, crispy bacon, and green onions for an easy crockpot potato soup that’s perfect for busy weeknights, cold weather, or anytime you’re craving something warm and cozy. Try my Classic Potato Soup recipe as well!
Ingredient notes
- Russets Potatoes – Russets are starchy, so they break down slightly as they cook, naturally thickening the soup and giving it a heartier texture.
- Minced Garlic – Builds the savory, aromatic base the soup cooks around for hours in the slow cooker.
- Onions – Adds depth and sweetness to the broth as it slowly cooks down.
- Chicken Broth – Forms the savory liquid base of the soup instead of water, which would leave the soup flat-tasting.
- Salt and Pepper
- All-purpose Flour – Used to make a slurry that thickens the soup once the dairy is added, giving it that classic thick, chowder-like consistency.
- Milk – Adds creaminess without making the soup overly heavy.
- Half & Half – Adds extra richness and body on top of the milk.
- Velveeta Cheese – Melts smoothly and reliably (unlike shredded cheddar, which can turn grainy over long cook times), giving the soup its signature ultra-creamy, cheesy texture.
- Optional for topping: Cooked crumbled bacon and green onions
Directions:
Step One – Place potatoes, garlic, onions, broth, salt, and pepper into your slow cooker and cook on high for 4 hours.
Step Two – In a separate bowl whisk together flour and milk until well combined and smooth.
Step Three – Add this and half and half to your slow cooker and mix and cook for 30 more minutes. Turn slow cooker on low if on high Add cubed velveeta cheese and cook until melted until melted
Optional Step – Top with crumbled bacon and green onions for serving.
Tips for the Best Cheesy Potato Soup
- Dice the potatoes evenly, into bite-sized pieces so they all become fork-tender at the same time.
- Cube the Velveeta before adding it. It melts faster and more evenly than adding one large block.
- Whisk the flour into the milk well before it goes into the slow cooker, so it dissolves smoothly instead of forming lumps.
Frequently Asked Questions:
Why did my soup turn grainy or the cheese separate? The soup can turn grainy if the Velveeta Cheese cooks too hot or too long. Make sure if you are cooking on high you change the slow cooker to low when adding in the cheese.
What can I serve with this soup? I love to serve a salad and some biscuits with this soup. Try my Wedge Salad and my Butter Swim Biscuits.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Slow Cooker Cheesy Potato Soup
Ingredients
- 6 cups Russet Potatoes, (peeled and diced)
- 2 tablespoon Minced Garlic
- 1/2 cup Onions, (diced)
- 6 cups Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Half & Half
- 16 oz Velveeta Cheese, (cubed)
- Optional for topping: Cooked crumbled bacon and green onions
Instructions
- Place potatoes, garlic, onions, broth, salt, and pepper into your slow cooker and cook on high for 4 hours.
- In a separate bowl whisk together flour and milk until well combined and smooth.
- Add this and half and half to your slow cooker and mix and cook for 30 more minutes. Turn slow cooker on low if on high Add cubed Velveeta cheese and cook until melted until melted
- Optional: Top with crumbled bacon and green onions for serving
Notes
- Dice the potatoes evenly, into bite-sized pieces so they all become fork-tender at the same time.
- Cube the Velveeta before adding it. It melts faster and more evenly than adding one large block.
- Whisk the flour into the milk well before it goes into the slow cooker, so it dissolves smoothly instead of forming lumps.
Will definitely try this. My son loves the broccoli cheddar soup from Panera so I think he might like this too.. probably healthier.
Yes my kids love this one!! I hope you enjoy it =)