Crockpot Cheesy Potato Soup

If you are a cheese lover like i am, you have to try my easy crockpot cheesy potato soup that is ultra-creamy, rich, flavorful and loaded with cheddar cheese. It cooks all day in the slow cooker and is one of the best family soups you can make! Watch the recipe video tutorial below and see why this is one of the best soups out there!

After getting so many comments on my baked potato soup, I decided to make a crockpot version that is a bit heartier and cheesier, specifically for the cheese lovers. I love crockpot meals because they are easy. Especially this one since all you have to do is dump everything in the pot and let it cook. 

This is my favorite soup to make for rainy days, or during long winter evenings, because it is the perfect comfort food loaded with potatoes, cheese, and bacon.  Who does not like that?! The pound of cheddar cheese I add to this dish pretty much means it tastes perfect. It has a creamy texture, with rich flavors, and smokiness from the crispy bacon! 

My CrockPot Cheesy Potato Soup is very easy to make and tastes amazingly delicious. If you love potatoes and cheese, then this delicious dinner is really a no-brainer! Also, if cheddar cheese is not your favorite use Velveeta cheese instead. I’ve tried many variations of this recipe and ended up with what I believe is one of the best possible outcomes. 

Because this soup is so filling and delicious, I like to make extra and freeze it to save it for meal planning. It is so easy to do and does not take up much space. Simply use a measuring cup or ladle to scoop it from the pot and into quart-sized freezer bags. They can be stored flat in the freezer for up to three months.

I love delicious and comforting soups, and this recipe is one of the best! For more soul-warming soup recipes, check out this crock pot cheeseburger soup, taco soup, and homemade chicken noodle soup.

Why you will love this recipe

• This is a warm and cozy comfort soup: With lots of cream, thick gooey cheese, and starchy potatoes, this is a filling meal. It will warm everyone up and bring a feeling of coziness no matter what the temperature is outside.
• It practically cooks itself: It is a dump-and-go recipe. The first step is to dump everything into the crockpot and stir it up. Then, close the lid and let it cook for hours while everyone goes about their day. No worrying about watching or stirring it. Just wait until it is done and serve it.
• It is an easy to clean up dinner: Since it is all cooked in one pot, this is one of those meals that is easy to clean up after too. I love one-pot dinners because I do not like washing dishes. Even though I have a dishwasher, I still wash the dishes before they go into the dishwasher.
• Make extra and freeze it for meal planning: This soup freezes well. Make a double batch and freeze half of it. Just scoop it into single-serve freezer bags and they will stay fresh in the freezer for up to three months.

What you’ll need to make crockpot cheesy potato soup

Special items

• Crockpot – I use a six-quart crockpot.
• Bowls
• Cooking utensils

Ingredients:

For the soup:

• Peeled and chopped potatoes – I prefer (and highly recommend) Yukon Gold potatoes because they are firm enough to hold their shape but have enough starch to thicken the soup.
• Chicken broth – I like organic and low-sodium chicken broth for the flavor, but vegetable broth is good too.
• Sour cream – Same thing for the sour cream. It should be the full-fat version for the creamiest results.
• Cheddar cheese – I always shred my own cheese because the pre-shredded stuff has been treated with chemicals to keep it from clumping.
• Garlic – I like to mince my own garlic too because it tastes fresher and has a nicer consistency and texture.
• Onion – I use one medium-sized sweet onion chopped into small pieces but large enough so I can taste them if I happen to bite into one.
• Celery – For a mildly peppery sweetness with a hint of grassy floral taste.
• Butter – Unsalted butter is best for the buttery flavor without the extra saltiness.
• Parsley – Adds a fresh, clean herb flavor with a slightly bitter flavor.
• Mustard powder – To give the soup a sharp and pungent bite with an intense aroma. It mellows out after being added to the soup but adds depth and complexity.
• Thyme – Mixed into the soup, it adds just a bit of citrus and mint with a slight sweetness.
• Heavy cream – Make sure it is heavy cream with at least 35% fat to make the soup rich and creamy.
• Cornstarch – Added to the cream, the cornstarch is the perfect thickener. 
• Salt and Pepper

Toppings:

• Sour cream – Just like topping a potato, sour cream is a wonderful cool way to top this potato soup.
• Chives – Chives add a mild onion taste to the soup and go great with sour cream. 
• Green onions – I like to add both chives and green onions although some only like one or the other on their soup. These have more of a stronger onion taste than chives.
• Cheddar cheese – I love to add some shredded cheddar on top to let it melt just before serving.
• Bacon – Crunchy freshly cooked bacon bits are another of my favorite potato toppings.

How to make crockpot cheesy potato soup?

• Cook the soup: First, I add the potatoes, onion, garlic, chicken broth, mustard powder, butter, parsley, and thyme to the crockpot and season with salt and pepper. Then, I stir and cook it for six to eight hours on low or three to four hours on high.

• Add the thickener: During the last 30 minutes, I whisk the cream and cornstarch together with the sour cream before stirring it into the soup. I let it cook for another 15 to 30 minutes before mashing part of the potatoes for a thicker texture.

• Serve with toppings: Then, I stir in the cheese, add salt and pepper, and serve with toppings.

Expert tip

Choosing the best potatoes for this soup

I prefer Yukon Gold potatoes for this soup although some feel they have too much starch. They do make the soup nice and thick, which I really like. I am fond of thick, rich potato soup, which is why I use this kind of potato. Russet potatoes are too soft in my opinion because they get mushy after being in the crockpot after a few hours. The Yukon Gold is just a little firmer and just a bit less starchy than russets.

Waxy potatoes actually do quite well in this soup too. They hold their shape very well and have more moisture in them with less starch, so they do not get mushy like russets and Yukon Gold potatoes do. Another good thing about these potatoes is that there is no need to peel them because the peel is so thin.

If you’re worried about the soup not being thick enough, that is not going to be a problem with this recipe. After all, the cornstarch slurry is made this heavy cream, so it adds quite a bit of thickness on its own. Also, mashing some of the potatoes at the end of the cooking process will also make it thicker.

Recipe variations and add-ins:

• Make it creamier: Add cream cheese for a creamier soup. In fact, with the cream cheese, there is no need for the cornstarch or the heavy cream either.
• Add veggies: To make this thick and hearty soup even more filling, I like to add carrots, peas, and green beans to the mix.
• Make it meaty: Sometimes, I will even toss in some chopped ham, chicken, or turkey for a really filling comfort meal.
• Southern-style soup: Add some chiles, peppers, fire-roasted tomatoes, and some of my Cajun seasoning for a Southern-style soup.
• Other cheese: Instead of cheddar, use a different cheese like Velveeta, which melts wonderfully in this soup.
• Pressure cooker: Here is the Instant Pot Cheesy Potato Soup version. 

Serving suggestions:

• Any kind of sandwich goes great with this soup, but I really love my favorite slow-cooker French dip sandwiches.
• A simple green salad is a perfect side dish for potato soup. Just toss some iceberg lettuce and tomatoes in a bowl and that’s it.
• For dessert, try my apple pie caramel cheesecake for a decadent and creamy treat with sweet apples on top.
• My favorite wine pairing for this potato soup is Chenin Blanc with its flavors of nectar and honey.
• Some kind of chewy rolls or breadsticks work well for soaking up the soup to get every delicious drop out of your bowl.
• Speaking of bowls, try my recipe for these edible bread bowls so there are fewer dishes to worry about.

Frequently asked questions

How to store leftovers:

• Refrigerate: Refrigerate leftover soup in a sealed container for up to four days.   
• Freezing: It can also be frozen for up to three months. Just scoop it into quart freezer bags and lay them flat to save space.
• Defrost: Thaw overnight in the refrigerator for the best taste and texture.
• Reheating: It can be reheated on the stove for 10 to 15 minutes on medium-low or in the microwave for one to two minutes.   

More delicious crockpot recipes:

Recipe tips:

• Although I prefer Yukon Gold potatoes because they hold their shape and make the soup thick, waxy potatoes will also work but Russets can be mushy.
• For a thinner soup, use waxy potatoes like red, yellow, or fingerlings.
• Leaving out the sour cream or the cornstarch slurry will also make it thinner.
• If dairy is not in your diet, there are plenty of dairy-free options on the market to try.
• Keep potatoes in a cool dark place and do not use any that are green because solanine will make the soup bitter and can cause illness.