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.
Video
Notes
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
I made this today it turned out amazing! Probably my favorite potato soup I have made so far. I changed a few things I used the O’Brien frozen hashbrown potato with peppers and onions. I didn’t want to chop potatoes or onions. lol I also added bacon and green onion in each individual bowl with shredded cheddar cheese. This recipe is a keeper thank you for posting it. ?
Ive made this soup so many times for my family! They love it and beg me to make it everytime they are over! I love to make it using a stock pot. its faster and thickens it perfectly! There are not enough stars to rate this recipe!!! :)
This soup was very very good! Also pretty easy to make. I added the bacon and omitted the green onions. I also added some pepper jack cheese! Delish
How many does this recipe serve?
This is the best Potato soup recipe that I have found yet
Wow!!! I wanted to find a good potato soup recipe to try and I am so glad that I found this one. My family LOVED it. They told me before even finishing their first bowls that I absolutely HAVE to make it again. Thumbs up all around from this family!!!
Ate 2 bowls after make it. I want to eat another but I cannot. Lovely, lively, tasteful. I will eat the soup for lunch next week and there afterwards.??
Good base for this recipe! I used cheddar soup instead of Velveeta cheese, wasn’t cheesy enough so I added shredded cheese. The only mistake I made was adding 6 cups of chicken broth instead of 4 and a little too garlicky but I will know for next time. Great recipe still and easy to make!
Cool recipe! Question… Can you use vegetable broth instead of chicken broth?
Absolutely!
I’m making this right now and it smells amazing! I used 6 cups of broth and I’m worried it may be too watery. I’m waiting for the cheese to melt right now but if it’s too watery for my liking is there something I can do? Maybe add more flour mixture or heavy cream? ?
I had this same problem. I tried adding some cornstarch but it didn’t help. Curious what others found to help thicken it? It’s good, but just a touch thicker would make it great. Next time I definitely won’t add all the broth.
Hey Amanda, I think cutting back on the broth will solve your problem. Thanks for commenting!
Cheryl – I make this recipe with a can of cream of celery soup (undiluted), 2c. of chicken broth and one pkg of cream cheese. I use regular grated cheese (pkg). Everything else is the same: bacon, pepper, onion – I brown the edges of mine). I do not use garlic, i/2&1/2, i cook my potatoes a little first, and I use 2c. of broth instead of 4-6. See all the liquid that is eliminated? You can always add it later, if you need it. I have been making this for about 15 years and it is my favorite and I am a big soup person. So please give it another try. Linda G.
I know this is late but I keep a bag of instant mashed potatoes in my pantry for this very reason… It’s a great thickener and comes in many different flavors!
This was pure perfection. We both went back for a 2nd bowl. Only thing I changed was adding diced carrots. Will absolutely be making this again and again and again. ⭐⭐⭐⭐⭐