Easy Crock Pot Cheesy Potato Soup Recipe for Cozy Nights

Comfort arrives unexpectedly with this creamy crock pot cheesy potato soup that promises warmth in every spoonful.

Hearty ingredients blend seamlessly to create a meal that feels like a culinary hug.

Potatoes become the star, melting into a velvety base packed with rich cheese and subtle herbs.

Slow cooking allows deep flavors to develop, transforming simple ingredients into something magical.

Robust and satisfying, this recipe speaks directly to those craving a soul-warming dish.

Minimal effort yields maximum deliciousness, making it perfect for busy weeknights or lazy weekends.

You’ll want to keep this recipe in your back pocket for those moments when only pure comfort will do.

Cheesy Potato Soup That Cooks Itself in the Crock Pot

• Dump ingredients into the slow cooker and walk away, letting the appliance do all the hard work with zero complicated cooking techniques.
• Creates a super creamy, hearty soup perfect for chilly days, delivering restaurant-quality flavor directly from your kitchen with minimal preparation.
• Uses affordable ingredients like potatoes and basic pantry staples, making this recipe wallet-friendly while feeding a hungry family or group of friends.
• Easily adaptable with optional toppings like crispy bacon, green onions, or extra cheese, allowing everyone to personalize their soup experience without complex modifications.

What You’ll Need for Slow-Cooked Comfort

• Potatoes: Hearty, starchy base that gives the soup body and texture. Best to use sturdy potatoes like Russet or Yukon Gold.
• Onion: Provides a classic savory foundation for the soup's flavor.
• Garlic: Adds depth and aromatic notes to the overall taste profile.

• Broth: Creates the liquid foundation for the soup. Chicken broth works best for rich flavor.
• Heavy Cream: Brings luxurious creaminess and smooth texture to the soup.

• Salt, Pepper, Paprika: Essential spices that enhance and balance the soup's flavor. Freshly ground black pepper recommended.

• Cheddar Cheese, Cream Cheese: Provide rich, melty cheese flavor and extra creaminess. Sharp cheddar offers more intense taste.
• Sour Cream: Adds tangy richness and smooth finish to the soup.

• Green Onions, Extra Cheese, Bacon: Fresh toppings that add extra flavor and visual appeal. Crispy bacon provides a delightful crunch.

How to Make Creamy Potato Soup in the Crockpot

Step 1: Kickstart the Flavor Base

• Potatoes (diced)
• Onion
• Garlic
• Chicken or vegetable broth
• Salt
• Black pepper
• Paprika

Toss all ingredients into the slow cooker and mix well to distribute the seasonings evenly.

Step 2: Let the Magic Simmer

Cook on low heat for 6-8 hours or high heat for 3-4 hours until potatoes become incredibly soft and tender.

Step 3: Create Dreamy Texture

Grab a potato masher and gently crush some potatoes to create a luxurious, thick consistency. Leave some chunks for added texture if you prefer a more rustic feel.

Step 4: Introduce Creamy Goodness

• Heavy cream
• Shredded cheddar cheese
• Cream cheese

Stir these ingredients into the soup, allowing them to melt and blend smoothly, creating a velvety base.

Step 5: Elevate with Final Touch

Swirl in sour cream for an extra layer of richness. Taste and adjust seasonings to perfect your soup.

Step 6: Serve with Flair

• Chopped green onions
• Additional cheese
• Crispy bacon bits

Enjoy your comforting, hearty soup!

Tips for Silky Texture and Cheesy Goodness

• Boost Potato Softness: Use starchy potatoes like Russet or Yukon Gold for the creamiest, most tender soup texture.
• Prevent Dairy Curdling: Add cream and cheese on low heat, stirring constantly to maintain smooth consistency without separation.
• Customize Dietary Needs: Swap regular dairy with lactose-free alternatives or use plant-based cheese for vegetarian and lactose-intolerant friendly versions.
• Control Soup Thickness: Adjust soup consistency by mashing more potatoes or adding extra broth if it becomes too thick during cooking.
• Enhance Flavor Depth: Experiment with additional herbs like thyme or rosemary, or sprinkle smoked paprika for a more complex taste profile.

How to Store and Reheat Crockpot Potato Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months.
• Warm soup in a pot over medium-low heat, stirring occasionally and adding a splash of broth to restore creamy consistency.
• Heat in microwave-safe bowl in 30-second intervals, stirring between each to prevent uneven heating and maintain smooth texture.

What Matches Well with Cheesy Potato Soup

• Serve this creamy potato soup alongside a crisp green salad with tangy vinaigrette to balance the richness and add freshness to the meal.
• Select a medium-bodied white wine like Chardonnay or Pinot Grigio, which will cut through the soup's creaminess and enhance its cheesy flavors without overwhelming the delicate potato base.
• Offer crusty sourdough or garlic bread for dipping, providing a delightful textural contrast and helping soak up the delicious cheesy broth.
• Sprinkle crispy bacon bits or add grilled chicken strips on top to transform the soup into a more substantial main course with added protein and smoky depth.

Potato Soup Variations That Keep Things Fun

Veggie Lover’s Delight: Replace potatoes with cauliflower or sweet potatoes for a nutrient-packed alternative that maintains creamy consistency.

Dairy-Free Dream: Swap heavy cream and cheese with coconut milk, nutritional yeast, and dairy-free cheese alternatives to create a plant-based version that’s equally comforting.

Protein Power Bowl: Add cooked shredded chicken, diced ham, or crispy bacon during the last hour of cooking to transform the soup into a heartier meal with added protein.

Low-Carb Comfort: Substitute potatoes with turnips or radishes, using cauliflower as a thickening agent to reduce carbohydrate content while preserving the soup’s rich, creamy texture.

Soup FAQs for Crockpot Potato Lovers

• Can I use different types of potatoes for this soup?

Yes, you can use Russet, Yukon Gold, or red potatoes. Each type will give a slightly different texture and flavor to the soup.

• Is this soup suitable for vegetarians?

No, the recipe contains bacon, cheese, and heavy cream. To make it vegetarian, omit the bacon and use vegetable broth instead of chicken broth.

• How can I make the soup healthier?

Replace heavy cream with milk or half-and-half, use reduced-fat cheese, and add more vegetables like carrots or celery for extra nutrition.

• Can I freeze this potato soup?

Yes, but the texture might change slightly. Cool completely, store in airtight containers, and freeze for up to 3 months. Thaw in the refrigerator and reheat gently.

Crock Pot Cheesy Potato Soup Recipe

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4.9 from 18 reviews

• Total Time: 8 hours 10 minutes
• Yield: 6 1x

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Description

Hearty crock pot cheesy potato soup delivers comfort in a bowl, combining creamy textures with rich, satisfying flavors. Potato lovers will savor this simple yet indulgent meal that warms from the first spoonful to the last delightful bite.

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Ingredients

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Main Ingredients:

• 6 medium russet potatoes, peeled & diced
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream (or whole milk)

Aromatics and Seasonings:

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

Dairy and Garnish:

• 4 ounces (113 grams) cream cheese, softened
• ½ cup sour cream
• ¼ cup green onions, chopped (for garnish)
• 6 slices bacon, cooked & crumbled (optional)

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Instructions

1. Combine chopped potatoes, diced onions, minced garlic, vegetable or chicken broth, salt, pepper, and paprika inside the slow cooker, creating a hearty base for the soup.
2. Cover and allow the mixture to gently simmer and develop flavors, cooking on low temperature for 6-8 hours or on high temperature for 3-4 hours until potatoes become completely tender when pierced with a fork.
3. Partially break down the soft potatoes using a potato masher, creating a rustic, creamy consistency while maintaining some chunky potato pieces for textural interest.
4. Introduce rich dairy elements by slowly stirring in heavy cream, allowing the liquid to warm and integrate smoothly with the potato mixture.
5. Gradually fold in shredded cheddar cheese and cream cheese, stirring continuously to ensure complete melting and even distribution throughout the soup.
6. Enhance the soup’s luxurious texture by incorporating tangy sour cream, which adds depth and smoothness to the overall flavor profile.
7. Taste and adjust seasoning, carefully balancing salt and pepper to complement the creamy, cheesy base.
8. Serve the soup piping hot in individual bowls, garnishing with optional toppings like crispy bacon bits, chopped green onions, and an extra sprinkle of shredded cheese for visual appeal and added flavor complexity.

Notes

• Choose waxy potatoes like Yukon Gold for the best creamy texture and less falling apart during long cooking.
• Cut potatoes into uniform 1-inch cubes to ensure even cooking and consistent tenderness throughout the soup.
• Avoid high-starch potatoes like Russet, which can become mushy and break down too quickly in the slow cooker.
• For a lighter version, substitute half-and-half or whole milk instead of heavy cream to reduce calories without sacrificing richness.
• Want a gluten-free option? Ensure your broth is certified gluten-free and skip any wheat-based garnishes.
• Vegetarian modification: Replace bacon with smoked paprika for depth and use vegetable broth instead of chicken broth.
• Prevent dairy separation by adding cream and cheese during the last 30 minutes of cooking and stirring gently.
• Enhance flavor by sautéing onions and garlic before adding to the slow cooker for a deeper, more caramelized taste profile.

• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 70 mg