Grab your crockpot and let’s make this delicious cheesy potato soup. Served with loaded potato toppings, you’ll watch everyone clean their bowl.
Cheesy Potato Soup in the Slow Cooker
I have a thing for slow cooker soups. I can start them in the morning and go about my day knowing dinner is done. Could it be any easier?
This cheesy soup is a variation of my epic baked potato soup and a personal favorite. What could beat a bowl of hearty potato soup topped with a thick layer of cheese? I know!
Ingredients
You’ll make this soup with Yukon gold potatoes, chicken broth or stock, onion, and celery. You’ll also need flour to thicken the soup, milk for a perfect creamy consistency, and cheddar cheese to make it super cheesy!
How to Make Cheesy Potato Soup in the Crockpot
To make this cheesy potato soup, you’ll cook the potatoes, chicken broth, water, onion, and celery on low in the crockpot. Then, you’ll whisk the flour and milk and stir the mixture into the soup to thicken it up. Simmer until it has thickened, add the cheese, and cook for an additional 20 minutes.
Laura’s Tips For The Best Potato Soup
The best way to thicken potato soup is to combine flour with milk to create a 'slurry' that you can stir directly into the soup. This method works much better than directly adding flour to the soup, which can create clumps of flour throughout.
The toppings you’d add to a baked potato go great with this soup. We're talking bacon, chives, more cheese, sour cream- the works!
While you can freeze any soup, potato soup doesn't freeze very well. The defrosted consistency becomes grainy and less appealing, so it's best to enjoy it immediately. However, leftovers can be refrigerated for up to 3 days.
More Crockpot Soup Recipes
Other favorites I know you’ll love are slow cooker chicken noodle soup, crockpot lasagna soup, and this incredible chicken taco soup.
Easy Crockpot Cheesy Potato Soup
Ingredients
- 32 ounce bag of Yukon gold potatoes, diced potatoes, thawed
- 32 ounce carton low-sodium chicken broth or stock
- 1 cup water
- ½ medium yellow onion, diced
- ¼ cup celery, diced (about 2 ribs)
- 3 tablespoons flour
- 1 cup milk
- 8 ounces shredded Cheddar cheese
- Optional garnishes: chives, dill, or green onion, bacon bits
Instructions
Cook:
- Lightly grease the slow cooker dish with cooking spray or oil.
- Add the potatoes, chicken broth, water, onion, and celery to the slow cooker dish. Cover with a lid and cook on low for 6 to 8 hours.
Thicken the soup:
- One hour before serving, whisk the flour and milk until smooth in a medium bowl. Stir the mixture into the soup and increase the temperature to high.
- Let the soup cook and thicken for 20 to 30 minutes.
Make it cheesy:
- Return the heat to low, and stir in the cheese. Cook for an additional 20 minutes.
Serve:
- Ladle the soup into bowls and top with your choice of garnishes.
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Lucretia Bradley says
I can taste as I read recipes, a wonderful gift. This recipe is wonderful. Thanks.
Laura Fuentes says
Thank you for sharing you enjoyed this cheesy potato soup!
Lucretia Bradley says
Oh boy…sounds good, especially in the Chicago deep freeze! Thank you. Your recipes print beautifully!
Laura Fuentes says
Thank you for sharing that you appreciate how they print! Believe it or not, I spend a lot of time “tweaking” the layout so they’re as printer friendly as possible. Thank you, and I hope you warmed up with this cheesy potato soup.