This slow cooker potato soup is a must try crockpot soup recipe that the whole family will enjoy! It’s a cheesy potato soup recipe that will have you rushing back for more.
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Cheesy Potato Soup
No matter what time of year, this cheesy potato soup is the indulgent dinner we all want. And slow cooker meals are a great way to have dinner ready right when you walk in the door.
This cheesy potato soup needs only 5 minutes of your time after cooking before it’s ready to eat! Think of this slow cooker soup recipe like a baked potato and add the same toppings as you normally would.
I love adding bacon bits, sour cream, and diced green onions on mine! This is a great hearty meal your family will beg for you to make again and again.
How do you thin out potato soup?
If your soup seems a bit thicker than you’d like, simply add more liquid! For this recipe, I recommend adding more chicken broth or heavy cream since they are already included in the list of ingredients for potato soup.
Can this soup be frozen?
Yes! I would recommend cooking prior to freezing as pieces of potatoes don’t typically freeze well.
Since there is dairy in this recipe, it may cause some separation so you’ll need to stir when you reheat it. If you’d like to avoid that, add the heavy cream after thawing it back out.
We like to store the soup in plastic bags and then reheat once we’re ready to eat!
How long will this soup keep?
This cheesy potato soup recipe will last 3-4 days in the fridge or freeze it for up to 6 months.
What goes with this soup?
You can serve all kinds of things with this soup! My favorite, however, is some kind of bread. For lunch, I love to make ham and cheese sandwiches to dip into the soup.
For dinner, a buttery roll is a perfect addition!
Can potato soup be left out?
No. Since this recipe includes dairy, you’ll want to make sure it is refrigerated within 1-2 hours, depending on the temperature of the room.
- chicken broth
- heavy cream
- cheddar cheese
- desired toppings
How to make this slow cooker soup
To get started, cut the taters into cubes and add to the slow cooker. Then, add the onion, chicken broth, and garlic.
Cook on high for 4 hours or on low for 7 hours. Add the butter and puree the soup with an immersion or hand blender.
Stir in the cream and cheddar cheese; serve warm with toppings.
- 4 baking potatoes
- 1/2 cup onion, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 cups cheddar cheese, shredded
- Desired toppings
- Cut the potatoes into cubes and add to the slow cooker.
- Add the onion, chicken broth, and garlic.
- Cook on high for 4 hours or on low for 7 hours.
- Add the butter and puree the soup with an immersion or hand blender.
- Stir in the cream and cheddar cheese.
- Serve warm with your desired toppings.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 380Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 73mgSodium 910mgCarbohydrates 29gFiber 3gSugar 4gProtein 13g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
What Size Crockpot Should I Use?
If you want to double a recipe to freeze a 10-quart crockpot may be more what you are looking for.
Try some other great recipes:
If you like soup I’ve got some great news for you…I love it too and I share a lot of great slow cooker soup recipes.
Try my awesome chili or my creamy mushroom soup. Some other great ones to try are the sausage potato soup and the slow cooker vegetable soup. Of course we also have the classics like crockpot chicken and dumplings and beef stew!