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Crockpot Cheesy Potato Soup
Crockpot Cheesy Potato Soup is incredibly creamy, savory, and rich. One of the best family soups you can make in the slow cooker, it cooks all day. See why this is one of the greatest soups available.
We adore hearty, tasty soups, and this one is one of the finest!
Easy crockpot potato soup recipe
The Crockpot Cheesy Potato Soup is incredibly simple to make and has a mouthwatering flavor. This delicious dish is a no-brainer if you enjoy cheese and potatoes!
In a wonderful and creamy soup, the potatoes in the slow cooker cook for almost the entire day! It is the soup we like to make the most in the winter or on rainy days.
The perfect comfort food, this creamy soup is packed with bacon, cheese, and potatoes. Who could not enjoy that? Given that this recipe contains a pound of cheddar cheese, it almost certainly tastes excellent. It has a creamy texture, rich tastes, and crispy bacon on top!
Additionally, if cheddar cheese is not your first choice, substitute Velveeta cheese. We experimented with numerous variants of this recipe before arriving at what we consider to be one of the best results.
It’s not difficult to prepare this recipe. Simply carefully follow the recipe’s instructions to produce a filling and delicious meal. Simply place everything in the slow cooker, and in a few hours, your entire family will enjoy a fantastic homemade meal!
Try Our Instant Pot White Chicken Chili
Ingredients
- 2 pounds Yukon gold potatoes peeled and diced.
- 1 medium sweet onion chopped.
- 4 garlic cloves 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
Topping:
- Sour Cream
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions.
Instructions
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Add diced potatoes, diced onion, minced garlic, thyme, parsley, butter, mustard powder, and chicken broth to the slow cooker. Season with salt and pepper.
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Stir, then cover and cook for 6-8 hours on low or on high for 3-4 hours.
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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.
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Stir in cheese until well melted. Taste and adjust for salt and pepper.
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Serve topped with sour cream, more cheese, and cooked, crumbled bacon.
