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.

This easy crock pot cheesy potato soup recipe is the perfect family comfort food.

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

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.

Video

Notes

Note: This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find the soup is too thick for your liking. If you’re shopping for a slow cooker, this one is my favorite.

Make a similar version of this soup in your Pressure cooker: Instant Pot Cheesy Potato Soup.

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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Crockpot

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200 Comments

Love the taste but mine is too watery. How can I thicken it up? Thanks!

If I wanted to make this for a crowd of 6, what would the measurements be then? If you wouldn’t mind sharing that would be so helpful.

Oh my goodness! This potato soup is delicious. I followed the ingredients but substituted the onion with 1 Tbsp of onion powder as I don’t like the texture of onion. My daughter loves potato soup, and I can’t wait for her to get home from school to try this. This is a restaurant quality recipe. Thank you for sharing it.

I always add in smoked sausage about half way through (the fully cooked kind) sooooo good!

I’m making this this weekend and I’m looking forward to it. I want to add stew/steak meat to
It with some spicy velvets cheese to spice/nacho it up. Any suggestions on adding the stew/steak meat?

This is soooo good. We have made it over and over again. Really easy to make for people with busy lifestyles.

Trying for the second time! I’m not ready to give up! Last weekend I followed this recipe exact, used the 1lb melting cheese block of velveeta cut into chunks also, but it never ever melted 😳 everything else was cooking just fine! I bumped it up to high for 30 minutes and it still didn’t melt. Should I have used/done something different?

Debbie says:

at

I use 2 bags of the shredded Velveeta. It melts a lot faster.

Reply

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!