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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Next time I’ll use 1 tsp of garlic. For it was a little too garlicky. BUT DELICIOUS!
We’re going to make this delicious-looking soup this week. We always use Mexican-style Velveeta cheese for a little zing in our potato soup. Thank you for the great recipe!
This is literally the best potato cheese soup I’ve ever had (or any soup for that matter.) This is a staple recipe in my kitchen now. It’s absolutely velvety, luxurious, and warms you through and through on fall and winter evenings!
This recipe was a big hit at my house. Hubby said he’s never had any better potato soup ever! Thank you for the recipe
I love this recipe, it is so easy to customize! I have made it in the crockpot and on the stove top when I am in a hurry. Both ways are great!
Hey Keely
Just saw you cook this on the stove to make it quicker. I love this recipe but often don’t have the time, would it be too much to ask for your recipe? I’d love to try it.
I understand if you don’t have the time.If you can,
Thanks sooooo much!
Warm regards,
Wayne
Hey Wayne not sure how Keely does if, but I cook the onions and garlic in 4 Tablespoons of butter for about five minutes. Add the flour and stir for about a minute. Then add the potatoes, broth, and seasoning. Bring to a boil, then reduce to simmer. Cook for about 15 minutes. Add cream and milk and cook for about another 15-20 minutes until I like the potatoes texture. Add the cheese. Stir until melted and serve. Hope that helps!
Very good recipie!! I added chopped carrots and celery to this as well as some shredded cheddar with the Velveeta. Delish!!
Hello I want to make this tonight, and I don’t have enough time to cook the potatoes for 3 hrs, can I just boil them in water and then add then to the chicken broth?
I added a can of healthy cream of mushroom and used cubed smoked ham steak. Excellent! Definitely saving this pin!
This is the best soup ever! Making it now for the fourth time and I’ve tried other recipes that do not even come close! Thank you so much for this easy yet very tasty recipe.
Since you’ve made this before can I ask why doesn’t the cheese melt when I add the cheese and it has been cooking for hours did I do something wrong perhaps? Just thought I’d ask
I use 2 bags of the shredded Velveeta. I melts a lot faster!
Best. Soup. Ever.
The End
I could not agree more! :) Thank you so much for commenting!!
Hi Crissy,
I’m making this today & I can’t wait! I’m curious I love keeping the potato peel on after scrubbing. Would they slip off while cooking & affect the texture?
I’ve been making this recipe for a few years! It’s amazing and always a hit for company! I normally don’t comment on recipes, especially not to add edits. But I’ve added 1-2 scraped and diced jalapeños to the first step of this recipe and it’s so good! Doesn’t add much for spice because I scrape them so much, but definitely adds some more flavor! (Not that this recipe needs more, it’s excellent as is!) thanks for sharing!
I added 2lbs of velveta & Crumbled bacon & crmbled croutons on top. It was good.
I didn’t make it yet but I will definitely try. Sounds Good and Not so hard!
I made this but added two boneless chicken breasts, cooked it all for 4 hours on high and then shredded the chicken and put it back in with step 2. Sooooo good !