Crockpot Cheesy Potato Soup
Soup season is here, and if you love cheese and potato as much as I do, you need to try my Crockpot Cheesy Potato Soup. It is creamy, rich, and full of flavor with plenty of melted cheddar cheese. It cooks all day in the slow cooker and makes one of the best family soups for a cozy dinner.
After getting so many comments on my instant pot baked potato soup, I wanted to make a crockpot version that is heartier and cheesier for all the cheese lovers out there. I love crockpot meals because they are so easy, and this one could not be simpler. I just add everything to the pot and let it cook until the potatoes are tender and the cheese melts into the broth. This is my favorite soup to make on rainy days or long winter evenings because it is warm, rich, and full of potatoes, cheese, and bacon. Who can say no to that?
Table of contents
My Crockpot Cheesy Potato Soup is one of the easiest recipes to make and seriously tastes delicious. If you love potatoes and cheese as much as I do, this dinner dinner is really a no-brainer! You can use cheddar for a sharp flavor or try Velveeta if you prefer it creamier. I have tested many versions of this soup, and this one is by far my favorite. I hope you give it a try this season and enjoy it as much as my family does.
Why you will love this recipe
- This is a warm and cozy comfort soup: It is rich, creamy, and filled with soft potatoes and melted cheese that make it a hearty meal for the whole family. On chilly nights, this is the one I love to serve!
- It practically cooks itself: What I enjoy most is how simple it is to make. I just add everything to the crockpot, stir it, close the lid, and let it cook while I take care of other things. No stirring or checking needed, just scoop and serve when it is ready.
- It is an easy to clean up dinner: Cleanup could not be easier since everything cooks in one pot. I love meals like this because washing a pile of dishes after dinner is not my favorite thing to do, even with a dishwasher.
- Make extra and freeze it for meal planning: I scoop single portions into freezer bags, and they stay fresh for months, which makes weeknight dinners so much easier.
What you will need
For the soup:
- Potatoes: I like using Yukon Gold potatoes because they are firm enough to hold their shape and starchy enough to make the soup thick and creamy.
- Broth and dairy: I use organic low sodium chicken broth along with full fat sour cream, heavy cream, and a bit of butter. Together they make the base rich, smooth, and flavorful.
- Vegetables and aromatics: I add chopped sweet onion, celery, and minced garlic for depth and natural sweetness. Fresh parsley brings a bright note to balance the richness.
- Cheese: I always shred my own cheddar cheese for the best flavor and smooth melting. Pre-shredded cheese does not melt as nicely.
- Seasoning and herbs: Salt, pepper, mustard powder, and thyme add layers of flavor and warmth. The mustard gives a mild tang, while the thyme adds a touch of citrus.
- Thickener: A little cornstarch mixed into the cream helps thicken the soup and makes it perfectly smooth.
Toppings:
- Sour cream: I love adding a spoonful of sour cream on top, just like I would for a baked potato.
- Chives: A sprinkle of fresh chives gives a light onion flavor that pairs perfectly with the sour cream.
- Green onions: I like adding green onions for a mix of mild onion flavor.
- Cheddar cheese: I always top the soup with a little shredded cheddar and let it melt before serving.
- Bacon: Crispy bacon bits are one of my favorite toppings.
How to make
Cook the soup: I start by adding the potatoes, onion, garlic, celery, chicken broth, mustard powder, butter, parsley, and thyme to the crockpot. I season everything with salt and pepper, give it a good stir, and let it cook for six to eight hours on low or three to four hours on high. The order below does not matter, which makes it even easier.
Add the thickener: In the last 30 minutes of cooking, I whisk the cream, cornstarch, and sour cream together until smooth, then stir the mixture into the soup. I let it cook for another 15 to 30 minutes, then mash some of the potatoes to make the soup thicker and creamier.
Serve with toppings: I stir in the shredded cheese until it melts and the soup is smooth. Then I season with a little more salt and pepper and serve it with my favorite toppings.
Expert tip
Choosing the best potatoes for this soup
The secret to making the best cheesy potato soup is choosing the right potatoes. I like using Yukon Golds because they stay intact and make the soup thick and rich, which is how my family loves it. Russet potatoes can get too soft after a few hours in the crockpot, so I usually skip them. Waxy potatoes also work well since they stay firm and have more moisture, and I like that I do not even need to peel them because the skins are so thin.
More tips to consider:
- I like to saute the onion, celery, and garlic in a bit of butter before adding them to the crockpot. It brings out more flavor and gives the soup a richer base.
- If the soup gets too thick, I stir in a splash of warm broth or milk until it reaches the texture I like.
- I always shred my own cheese instead of using pre-shredded. It melts much smoother and blends perfectly into the soup.
- I also recommend cooking the bacon separately and adding it right before serving so it stays crispy.
- And finally, I let the soup rest for a few minutes after turning off the crockpot. The flavors settle nicely, and the texture gets even creamier.
Recipe variations and add-ins:
- Fully loaded bowl: I add about half a cup of crispy bacon, extra cheddar, and a spoon of sour cream before serving. It tastes like a loaded baked potato in soup form.
- Cheesy broccoli mix: I toss in two cups of chopped broccoli during the last hour of cooking. The broccoli blends with the cheese and makes the soup extra creamy.
- Hearty ham flavor: I stir in one cup of diced cooked ham after the soup thickens. This one is my favorite!
- Spicy kick: I mix in one chopped jalapeño or a pinch of cayenne pepper for gentle heat. It adds just enough spice to make the cheese pop.
- Veggie lovers version: I swap chicken broth for vegetable broth and add one cup of corn, peas, or carrots. The soup transform into a hearty vegetarian meal my kids love.
Serving suggestions:
When I make this cheesy potato soup, I like to serve it with something hearty on the side. My slow-cooker French dip sandwiches are always a favorite because they pair perfectly with the creamy soup. I also love adding a simple pear salad for a little freshness on the table.
For something sweet, my apple sheet cake makes a great dessert to finish the meal. If I have extra time, I bake a batch of chewy dinner rolls or even my homemade bread bowls so everyone can enjoy every last spoonful of soup.
How to store leftovers:
- Refrigerate: I store any leftover soup in a sealed container in the refrigerator for up to four days.
- Freeze: I freeze extra soup for up to three months by scooping it into quart-size freezer bags and laying them flat to save space.
- Defrost: I thaw the soup overnight in the refrigerator so it keeps its flavor and texture.
- Reheat: I warm it on the stove over medium low heat for about ten to fifteen minutes or microwave it for one to two minutes until heated through.
Frequently asked questions
There are a few easy ways to make this potato soup thinner. I sometimes use waxy potatoes such as red, yellow, or fingerling because they release less starch. You can also skip the sour cream to lighten the texture. If you want it even thinner, reduce the cornstarch slurry by half instead of leaving it out completely so the soup stays smooth but not too watery.
Absolutely, this soup can be made dairy free in a few simple ways. There are many dairy free versions of sour cream, cream, and cheese at most grocery stores. I like using coconut based options because they are creamy and rich, but soy, oat, plant, or nut based choices work well too. Silken tofu is a good choice for sour cream in my opinion.
Sometimes potatoes can have a high level of solanine if they have been exposed to too much light. I always store my potatoes in a dark, cool place to prevent that from happening. If I notice any green spots, I cut them off or toss the potato completely since too much solanine can make you sick. It is also important to check the other ingredients before cooking because spoiled onion, garlic, celery, parsley, thyme, or mustard powder can affect the soup and make it unsafe to eat.
More delicious crockpot recipes:
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Crockpot Cheesy Potato Soup
Ingredients
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion chopped
- 4 cloves garlic minced
- 2 stalks celery diced
- 4 tablespoons butter unsalted
- 1 tablespoon fresh parsley chopped
- 1 teaspoon mustard powder
- 1 teaspoon dried or fresh thyme optional
- 4 cups chicken broth or vegetable broth
- 1 cup cream
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 2 cups cheddar cheese shredded
- salt and pepper
Toppings:
- Sour Cream
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions
Instructions
- Add diced potatoes, diced onion, minced garlic, celery, thyme, parsley, butter, mustard powder, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir, then cover and cook for 6-8 hours on low or 3-4 hours on high.
- During the last 30 minutes of cooking, whisk cornstarch and cream together. Add sour cream. Stir into soup. Cook for 15-30 minutes or until thickened. Puree or mash part of the soup if you want a creamier texture. If needed, add more cream or milk.
- Stir in cheese until well melted. Taste and adjust for salt and pepper.
- Serve topped with sour cream, more cheese, and cooked crumbled bacon.
Video
Notes
Choosing the best potatoes for this soup
The secret to making the best cheesy potato soup is choosing the right potatoes. I like using Yukon Golds because they stay intact and make the soup thick and rich, which is how my family loves it. Russet potatoes can get too soft after a few hours in the crockpot, so I usually skip them. Waxy potatoes also work well since they stay firm and have more moisture, and I like that I do not even need to peel them because the skins are so thin.More tips to consider:
- I like to saute the onion, celery, and garlic in a bit of butter before adding them to the crockpot. It brings out more flavor and gives the soup a richer base.
- If the soup gets too thick, I stir in a splash of warm broth or milk until it reaches the texture I like.
- I always shred my own cheese instead of using pre-shredded. It melts much smoother and blends perfectly into the soup.
- I also recommend cooking the bacon separately and adding it right before serving so it stays crispy.
- And finally, I let the soup rest for a few minutes after turning off the crockpot. The flavors settle nicely, and the texture gets even creamier.