Slow Cooker Cheesy Potato Soup
This Slow Cooker Cheesy Potato Soup is rich, creamy, and made with simple ingredients. Just load the crockpot and let it do the work!
Servings: 8 servings
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. Add cubed velveeta cheese and cook until melted until melted
- Optional: Top with crumbled bacon and green onions for serving
Notes
Storage and Reheating
Refrigerator
Store leftover Cheesy Potato Soup in an airtight container in the refrigerator for up to 3–4 days.
The soup will thicken as it cools, so this is completely normal.
Freezer
You can freeze this recipe, but the texture may change due to the potatoes and cheese. Freeze at max 1 month.
Reheating
Reheat the soup gently on the stovetop over low to medium-low heat, stirring frequently. You can also microwave individual portions in short intervals.
Add a splash of milk or chicken broth while reheating if the soup has become too thick.
Nutrition
Serving: 4oz | Calories: 281kcal | Carbohydrates: 34g | Protein: 17g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 1871mg | Potassium: 790mg | Fiber: 2g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 8mg | Calcium: 408mg | Iron: 1mg