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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I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
I’m making this recipe this weekend but wanted to add carrots & broccoli. Would I add these towards the end or at the beginning?
You know, it really comes down to the tenderness you like. If the vegetables are put in at the beginning, they will very soft to mushy at the end. Likewise, if you add then I the last hour, they will be still pretty firm and still crispy. I would add the carrots and broccoli 1/2 way through the cooking time.
Crissy, I can’t wait to try this! Fall is finally here in Ohio????My guy works out in a garage so he’s alway ready for something warm and delicious! Thank you for the recipe❣️
This is my second time making this! Made it last Sunday and everyone loved it, even my picky 8 yr olds. I made this using what I had on hand which was regular Idaho potatoes, it turned out beautifully! I haven’t made it with the yellow gold potatoes but I’m sure it is just as amazing. Very creamy and the ultimate comfort food! We added freshly cooked bacon crumbled up just before serving. This soup makes my heart sing! Thank you for this amazing recipe!
Just made this today. Really loved it. I did make some minor changes, and like another reviewer said, this makes an excellent base recipe.
I put ham in my soup, and also the chopped frozen broccoli that you get at the store, because for some unknown reason, I have a terrible time finding florets.
I didn’t use Velveeta, and instead I used an 8oz bag of the shredded smokey bacon cheese that Kraft offers. Great choice! Most people suggest not using the preshredded cheese because of the lumps that they tend to create, but I don’t mind cheesy lumps personally.
I also didn’t have any half and half, so I used 1/2 cup whole milk and 3 Tablespoons of butter to substitute. Worked out awesome!
Thank you for this lovely recipe! Tasted fabulous, and extremely easy to make!
When did you put the frozen broccoli in? In the beginning or at the end?
If it’s chopped really small, you will want to put it near the end. You could put it in anytime though, but you’ll lose some of the texture. It doesn’t take long to cook chopped broccoli.
Hi! I want to try this recipe, but what is a faster way to make it on the stove. We’ve made similar soups for less than 2 hours before on stove. Any advice?
I bring to a boil and then simmer for 40 minutes on the stove!
I guess I am answering this 2 years later lol.
I made this soup today. Best soup I’ve ever made.
I’m so pleased that you loved it, Diane!
First let me say this Velveeta is not cheese it is a processed cheese product.
I made this recipe and used real cheese a combination of 4 cheeses, Havarti, Gruyere, Fontaina and Cheddar it was amazing. Using a crock pot makes this a mix and forget about it. I used low for 6.5 hours and was able to get everything done and have a great soup at the end of the day. I also think bacon is a must in this soup
Do y’all cover while potatoes cooking in crock pot?
Yes lid on please!
I have always add ham cubed and it is delicious!
This is so good! Everyone loves it and requests it at least once a week!