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Crock Pot Cheesy Potato Soup Recipe
Crock Pot Cheesy Potato Soup is thick, creamy and cheesy with Yukon golds and Velveeta, slow cooked until tender. Top it with bacon and green onions.
Ingredients
- 6 large Yukon Gold potatoes peeled and cut in ½-inch cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 to 6 cups chicken broth
- 1 cup milk cold
- 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 flour into the cold milk until smooth. Stir the flour mixture into the potatoes, add the 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.
Notes
Thinner soup: If the soup is too thick, stir in another cup of chicken broth at the end.
Whisk out the lumps: Whisk the flour into the cold milk until completely smooth before stirring it in.
Even cubes: Cut the potatoes into ½-inch cubes so they’re all tender at the same time.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat gently over low heat.
Nutrition
Serving: 1 | Calories: 335kcal | Carbohydrates: 37g | Protein: 19g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1258mg | Fiber: 3g | Sugar: 9g
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