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. 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.