I’ve been on a real soup-kick lately and this ultra-creamy crock pot potato soup recipe is one that my whole family loves.
Crock Pot Potato Soup Recipe
Before anyone says it, yes, I know that Crock Pot is a brand name and that most people these days say slow cooker instead.
I just can’t help it, y’all. A crock pot is a crock pot to me, even if it’s not a Crock Pot. Who’s confused? HA!
No matter what you call the magical kitchen appliance that it’s cooked in, you’re going to love this cheesy and delicious potato soup recipe.
The pound of Velveeta cheese in this soup pretty much means it tastes perfect. Yep, I said it. This potato soup is perfect!
This soup actually reminds me of the cheddar baked potato soup from Bob Evans which I’ve been obsessed with for many years.
RELATED: Check out our cheesy cauliflower soup and this amazing 15-bean soup recipe!
If you’re a huge fan of slow cooker recipes, don’t miss my easy crock pot pork chops.
I love to add some fresh chopped green onions and crispy crumbled bacon to the top of my crock pot potato soup, but it’s certainly good without anything added!
I know it can be sort of overwhelming when you go online to look for great family recipes.
You can never tell which ones are going to be winners and which ones are going to be losers, and frankly, ain’t nobody got time for loser recipes!
Trust me, this potato soup is both easy and delicious.
If you love potatoes and cheese, it’s really a no-brainer.
Oh, and SO MANY of you have asked me for an Instant Pot version of this recipe. I’m so happy to share my Instant Pot Potato soup! Don’t miss it!
I’ll love you forever if you Pin this recipe before taking off, and be sure to let me know how much you loved it in the comments below!
More Tasty Dinner Recipes
- Ground Turkey Vegetable Soup
- Ground Turkey Stuffed Peppers
- Potato Corn Chowder
- Navy Bean and Ham Soup
- Honey Butter Rolls
Crock Pot Cheesy Potato Soup Recipe
Ingredients
- 6 large peeled Yukon Gold potatoes cut in 1/2 -inch cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoons salt
- 1 teaspoon pepper
- 4-6 cups 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
Instructions
- Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours.
- Whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes or until potatoes are tender.
- Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.
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Hello!!
BEST POTATO SOUP EVER! I have made this twice, and I prefer my second remake of the soup! 4cups of the broth and heavy cream instead of the latter.. It definitely made it thicker, so if you need 4.5-5 cups of broth, go for it, but the heavy cream instead of half and half made a difference for us! Absolutely a killer! I added some potatoes because we like a big bite at my house, but this will forever be a favorite and may never be beaten! LOVE LOVE LOVE! Just wish I knew the calorie count! If anybody has any knowledge on that, I’d be grateful!
So so good. Definitely my new favorite!
Just wanted to add that I used great value “velveeta “ because it was much cheaper and the taste was still wonderful!
This was THE best potato soup I have ever made! Absolutely delicious and everyone loved it! Have made it several times and each time I had so many compliments on how yummy it was! Thanks for sharing!
I made this yesterday evening and added a can of diced green Chile to it after adding the chicken broth. (I am from NM and some spicyness is always good) This meal turned out excellent! I will definitely be making this again! Thank you. ?
I changed this recipe a lot, mostly because I only had a 3-quart crock pot, and from some of the suggestions in the comments. I used only 3 cups of chicken broth, and it still didn’t thicken up. So I had to use extra cornstarch (didn’t have flour}. I also cooked the garlic and onions before-hand mostly because I like the flavor better when the onions are caramalized, so that’s more of a personal taste kind of thing. And lastly I had to add in some spices at the end because it did taste a little bland, but I’m also Southern so I like everything I eat to be spicy lol. But other than that, this recipe was amazing and I’m 100% going to make it again.
This soup is SO delicious. I’m making it right now to take to a soup luncheon with senior adults. I know they will love it, too. For those who have had difficulty with their soup not being thick enough, I had the same problem and added just enough instant potato flakes for thickening. It worked out great! Love the idea of adding corn and may do that this time. Thanks for so many wonderful recipes!
About how many pounds of potatoes would you say your “6 large” are?
I am also doubling this recipe. Do you think a double batch will fit in my 6 qt crockpot? Or will there be too much?
How many pounds of potatoes did you end up using?
Crissy,
Do you have the nutritional information for this recipe, especially the Carbohydrate info.
Both my husband and I are diabetic.
Making this right now and can’t wait to try it. Will definitely rate and comment.
Thank You,
Kim
Yummy! Glad I came upon this recipe! Thanks!