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

Did you make this?

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200 Comments

This was delicious! I added more garlic because I like it that way. And everything else exactly as written. So yummy!

This was amazing!!! Im very very picky when it comes to potato soup,I have never made it because I’m so picky I always got it from a certain restaurant (O’Charley”s) but I made this and OMG it was delicious and my husband agreed!!! So thank you soooo much for this recipe!!!

I’m out of my house for at least 12 hours. Do you recommend shorting the time by an hour so it doesn’t over cook?

Delicious! Even my meat-loving husband thoroughly enjoyed this version of potato soup. However, potatoes not as tender as he likes in time, so we transferred everything to stovetop and finished up.

I don’t have veleveta. Can I substitute for cheddar? I know it won’t be the same, but curious since I don’t want to wait to make it!

Crissy says:

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Hey Amanda, I think it will be great! Lots of people have made it using cheddar instead of the processed cheese. :)

Reply

Can you freeze this soup?

Delicious. I used sharp cheder cheese instead of Velveeta.

Loved thia recipe! I added carrots and celery; awesome!!

First of all, this recipe is wonderful. I tweeted it about to my liking and it came out amazing. I used 6 cups of broth instead of 4 and left out the garlic and green onions. It was a hit and I’ll definitely be making it again.

This was absolutely fantastic!!! The cheese didn’t overpower the flavor, it was nice and mild, but definitely present. It was smooth and creamy and so, so good! My son (age 9) wants me to make it all the time, now. The recipe says 4-6 cups of chicken broth. I chose to go right up the middle with 5 cups. It wasn’t thick, but certainly not watery, either. I’ll stick with 5 cups. I used white pepper as opposed to black pepper just because I like the smooth flavor of white pepper, but beyond that, I followed the recipe exactly. It’s going to become a staple menu item at our house.