Cheesy Potato Soup Crock Pot
Warm up your soul with this comforting Cheesy Potato Soup made effortlessly in your crock pot! Packed with tender russet potatoes, savory onions, and a hint of garlic, this recipe delivers rich, creamy goodness thanks to the perfect blend of cheddar and cream cheese. With a simple roux to elevate its velvety texture, this slow-cooker soup is a hands-off wonder that’s ideal for cozy weeknight dinners or meal prepping. Top it off with crispy bacon and fresh green onions for added flavor and a beautiful presentation. Whether you crave chunky or smooth, this adaptable soup promises to be a family favorite.
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Recipe Information
Ingredients
- 5 large russet potatoes
- 1 medium yellow onion
- 3 cloves garlic cloves
- 6 cups chicken broth
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup optional bacon, cooked and crumbled
- 0.25 cup green onions, sliced (for garnish)
Instructions
Peel and dice the potatoes into small cubes (about 1-inch pieces) and place them in the crock pot.
Finely dice the yellow onion and mince the garlic cloves, then add them to the crock pot with the potatoes.
Pour the chicken broth into the crock pot to cover the potatoes and vegetables.
Add the salt and black pepper, then stir to combine all ingredients.
Cover the crock pot with the lid and cook on low for 6–7 hours, or on high for 3–4 hours, until the potatoes are very tender.
Once the potatoes are fully cooked, melt the unsalted butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
Gradually whisk the whole milk into the roux until the mixture is smooth and slightly thickened, about 3–5 minutes. Remove from heat.
Add the milk mixture to the crock pot and stir well.
Using an immersion blender, blend the soup to your preferred consistency. For a chunkier texture, only blend partially.
Add the shredded cheddar cheese and softened cream cheese to the crock pot. Stir until both cheeses are fully melted and the soup is creamy.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
If desired, stir in the crumbled bacon, or save it to garnish serving bowls.
Serve the soup hot, garnished with additional shredded cheese, bacon, and sliced green onions.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 9984 mg | 434% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 53.8 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2768 mg | 213% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 11715 mg | 249% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
