Cozy and delicious are two ways to describe this crockpot cheesy potato soup! Served with loaded potato toppings, you’ll watch everyone clean their bowl.
This soup delivers an easy-to-prepare meal with flavors your family will love, so grab your slow cooker and let’s get started.
Cheesy Potato Soup in the Slow Cooker
Nothing makes you feel cozy on the inside like a bowl of this hearty potato soup topped with a thick layer of cheese. It’s everything you need to warm up on a cold day and it’s easy to prepare- thanks to the slow cooker.
It takes about 6 to 8 hours for the soup to cook completely, so you can start it in the morning or late morning and go about your day knowing dinner is done.
Ingredients
Here’s what you’ll need to prepare this cheesy potato soup:
- Southern-style diced potatoes: you’ll find these in the freezer section.
- Chicken broth: use storebought or make your own broth!
- Water: or additional chicken broth.
- Onion: adds flavor and aroma to the soup.
- Celery: works with the onion and adds depth of flavor.
- Flour: helps thicken the soup.
- Milk: makes the consistency a creamy perfection.
- Cheddar cheese: essential for cheesy potato soup.
- Toppings: more on this later!
You’ll find the measurements of the ingredients in the recipe card at the end of this post.
How to Make Cheesy Potato Soup in the Crockpot
Here’s how to assemble the ingredients so they slow cook into a delicious soup:
- Prep
Defrost the frozen, Southern-style potatoes. Meanwhile, chop the onions and celery. - Layer
Grease the slow cooker dish with cooking spray and add the potatoes, chicken broth, water, onion, and celery. Cover and cook on low for 6 to 8 hours. - Thicken the soup
Whisk the flour and milk until smooth. Stir the mixture into the soup and increase the temperature to high. Simmer the soup for 30 minutes until it has thickened. - Add the cheese
Reduce the heat to low, and stir in the cheese. Let it cook for an additional 20 minutes. - Time to eat
Ladle the soup into bowls and top to your heart’s content.
How to Thicken Potato Soup
The best way to thicken potato soup is in the flour and milk step you read above. Flour is a thickening agent, and combining it with milk creates 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.
Best Toppings
It’s no secret that the best potato soup toppings are ones you’d use on a loaded baked potato. We’re talking bacon, chives, more cheese, sour cream- the works!
You can even set this meal up by arranging the toppings into individual bowls so everyone can create their own. It’s an interactive way to enjoy the evening and try new combinations.
Can You Freeze Potato Soup
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 and if you plan on packing them for a thermos lunch, check out this post on how to keep the soup hot for hours!
What Goes Well with Cheesy Potato Soup
There are so many delicious sides for potato soup, the only challenge will be picking which one to enjoy first!
- Every Side Salad– that salad and soup combo is golden!
- Cheesy Twists– a better kind of breadstick.
- Easy Roasted Broccolini– a delicious veggie option that compliments the baked potato flavors.
- Easy Popovers– to soak up the last bit of potato soup broth.
- Broccoli Tots– another way to get your veggies.
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
- 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.
- 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.
- Return the heat to low, and stir in the cheese. Cook for an additional 20 minutes.
- Ladle the soup into bowls and top with your choice of garnishes.
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