Crockpot Cheesy Cream Of Potato Soup Recipe

Make Crockpot Cheesy Cream Of Potato Soup Recipe for a cheesy, comforting slow-cooker meal - simple, cozy, and satisfying.

Ingredients

• 6 large peeled Yukon Gold potatoes cut in 1/2 -inch cubes
• 1 medium onion diced
• 3 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4-6 cups chicken broth
• 1 cup cold milk
• 3 tablespoons all-purpose flour
• ½ cup heavy cream or half and half
• 1 pound Velveeta Cheese cut into chunks
• Bacon fried and crumbled, optional
• green onions optional

Instructions

Step 1: Prep the Veg and Start Cooking

Take your peeled and cubed Yukon Gold potatoes, diced onion, minced garlic, salt, pepper, and pour in the chicken broth into the slow cooker. Give everything a gentle stir so the flavors begin to marry, then set the crock pot to high. Let it cook on high for about 3 1/2 hours; this slow, moist heat is what softens the potatoes while keeping them whole enough to give the soup texture. This step is about the transition from raw, separate ingredients into a simmering pot where the potatoes begin to relax and the aromatics bloom.

Step 2: Make the Thickening Mix

While the potatoes are cooking, whisk the all-purpose flour into the cold milk until smooth and lump-free; the goal is a silky slurry without grainy pockets. When the initial cook time is up, stir the flour-milk blend into the crock and pour in the heavy cream or half-and-half. Cover and let it cook another 30 minutes to thicken and let the flavors combine. This phase turns a brothy stew into a velvety, clingy soup that will coat a spoon and hold small potato morsels in suspension.

Step 3: Add the Cheese and Finish

After the final cook time, add the chunks of Velveeta to the hot soup. Stir gently as the cheese melts into the mixture, creating a smooth, cheesy texture and a glossy, slightly elastic finish. Taste and adjust seasoning. Serve hot, ladled into bowls and garnished with shredded cheddar that softens at the center, a scattering of crispy crumbled bacon for crunch, and a bright sprinkle of sliced green onions for color and bite.

Notes

• Use low-sodium broth if you want to control salt levels
• Whisk flour into cold milk well to avoid lumps
• Reheat gently and add a splash of milk if soup thickens too much