Ultra Creamy Crock Pot Cheesy Potato Soup Recipe

There’s just something about a bowl of warm, cheesy potato soup that feels like a hug in food form. Our Ultra Creamy Crock Pot Cheesy Potato Soup is everything you want on a cozy day: smooth, silky, rich, and full of comforting flavor. It’s like the best parts of mashed potatoes and mac and cheese joined forces and melted into a luscious soup.

This recipe is designed for your slow cooker, so it’s as easy as it is satisfying. You toss everything in, let the crock pot do the heavy lifting, and come back to a pot of velvety, cheesy heaven. The result? A soup so creamy, you’ll swear there’s a dairy farm involved.

We’ve taken the traditional cheesy potato soup and elevated it by pureeing it to smooth perfection. No more inconsistent chunks or uneven bites. Instead, you get a uniform, silky texture that lets the richness of the cheese and cream shine through.

We also layered the flavors by sautéing the onions and garlic first, then slow cooking them with Yukon Gold potatoes—known for their buttery consistency. A flour-and-milk slurry helps thicken the soup without making it too heavy, while the addition of Velveeta cheese ensures that ultra-creamy melt you can’t get from shredded cheese alone.

And let’s talk about that cheese. Love it or leave it, Velveeta works magic in soups. It melts beautifully without curdling and gives that signature creaminess that brings this dish to diner-style excellence. Combined with a splash of cream and optional toppings like chives or beef bacon crumbles, this soup becomes a rich, soul-warming experience.

This recipe also scales beautifully. Feeding a crowd? Double it up. Meal prepping? It freezes like a dream. It reheats just as velvety the next day, which makes it a practical staple for busy weeknights or chilly weekends.

We’ve also included optional garnishes to elevate every bowl—from green onions to crispy toppings to a swirl of extra cream. Think of them as little outfit changes for your soup, taking it from comfy loungewear to cozy chic.

Even better? This recipe is naturally gluten-friendly if you use a gluten-free thickener instead of flour. And you can make it vegetarian by swapping the broth and leaving out the bacon topping.

When you serve this soup, expect happy sighs. It’s rich without being too heavy, satisfying without being too rich, and most of all—deliciously smooth. Each spoonful is a mix of potato goodness, savory cheese, and silky creaminess that wraps you in comfort.

If you’ve only had chunky potato soup before, this one will change your mind about the power of pureed comfort. It’s perfect on its own or paired with warm crusty bread, a crisp salad, or even a grilled cheese sandwich.

So next time you want something that warms you from the inside out and leaves everyone asking for seconds, plug in your slow cooker and let this creamy potato soup work its magic.

Servings: 6 large bowls

Time:

• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 3 hours on high
• Blend & Finish: 10 minutes
• Total Time: 6 hours 25 minutes (low setting)

Ingredients:

• 6 large Yukon Gold potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 cup milk, cold
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream or half-and-half
• 1 lb Velveeta cheese, cut into cubes
• Optional: crispy beef or turkey bacon, chopped green onions, shredded cheese for topping

Instructions:

1. In a skillet, lightly sauté the onions and garlic until translucent. (Optional but recommended for deeper flavor.)
2. Add potatoes, sautéed onions, garlic, salt, pepper, and chicken broth to the crock pot.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are very tender.
4. In a small bowl, whisk together the cold milk and flour until smooth. Stir into the soup.
5. Use an immersion blender (or transfer soup in batches to a blender) to puree the mixture until completely smooth and creamy.
6. Stir in the heavy cream and Velveeta cheese. Cover and let sit on warm for 10-15 minutes until the cheese is fully melted, stirring occasionally.
7. Taste and adjust seasoning if needed.
8. Serve hot, topped with crispy bacon, green onions, or extra cheese as desired.

Tips:

• Use Yukon Gold potatoes for the smoothest, creamiest results.
• An immersion blender makes blending easy and safe.
• For a thinner soup, add extra broth or milk after blending.
• Garnish just before serving to keep toppings fresh and crispy.

Why You’ll Love This Recipe:

Rich, velvety, and ultra-comforting, this soup feels gourmet but is incredibly easy. It’s a set-it-and-forget-it recipe that ends in total satisfaction.

This Ultra Creamy Crock Pot Cheesy Potato Soup is the ultimate comfort food: smooth, cheesy, and rich. Easy to make in a slow cooker and blended for a luxurious texture, it’s the perfect cozy meal for any night.