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Ultra Creamy Crock Pot Cheesy Potato Soup Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Blending & Finishing Time 10 minutes
Total Time 6 hours 25 minutes
Servings 6

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
 

  • In a skillet, lightly sauté the onions and garlic until translucent. (Optional but recommended for deeper flavor.)
  • Add potatoes, sautéed onions, garlic, salt, pepper, and chicken broth to the crock pot.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are very tender.
  • In a small bowl, whisk together the cold milk and flour until smooth. Stir into the soup.
  • Use an immersion blender (or transfer soup in batches to a blender) to puree the mixture until completely smooth and creamy.
  • 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.
  • Taste and adjust seasoning if needed.
  • Serve hot, topped with crispy bacon, green onions, or extra cheese as desired.

Notes

  • 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.