Crockpot Potato Soup Recipe (Cheesy & EASY!)

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Jamie here!  I love potato soup and I love using my crockpot – which is why this Crockpot Potato Soup recipe is in such heavy rotation at my house all winter. Not that anyone’s complaining! It’s loaded with flavor (and cheese) – so the kids love it. But it’s also loaded with secret veggies, which I love (a whole bag of shredded carrots goes completely unnoticed by my picky eaters).

Now I’ve posted this Easy Cheesy potato soup recipe before with a crockpot version tacked on as an afterthought. I thought I’d highlight the Crockpot Potato soup version all on it’s own since it seems to be more sought after. 🙂  UPDATE: I’ve updated this recipe to suggest putting the Velveeta in toward the end, since it sometimes starts to overcook and separate from the broth after all those hours in the crockpot 🙂

Here’s my go-to, tried and true, never fail recipe for Crockpot Potato Soup:


  • 32 oz Frozen Hashbrown Potatoes
    (or 4 large baking potatoes cubed into small pieces)
  • 4 Cups Chicken Broth (You can use Chicken bullion cubes + 1 Cup water per Cube)
  • 8 oz Velveeta, Cubed
  • 1/2 Onion, Diced
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Pepper
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1 1/2 Cups Milk
  • 3-5 Shredded Carrots (Optional, diced celery)


  1. Put all the ingredients, except Velveeta and liquids, into your crockpot.
  2. Pour the water or broth, milk, and cream soups over the top, and set it on High for 4 hours, or Low for 6-8.
  3. UPDATE: During the last hour, add the Velveeta cubes so they can melt into the milky broth without overcooking.

SO EASY!! Top with Shredded Cheese, Bacon bits, Sour Cream, Ritz Crackers. My kids never even know there are carrots inside when I toss some shredded cheese on top 😉


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Crockpot Potato Soup Recipe (Cheesy & EASY!)

Author: Kasey Trenum


  • 32 oz Frozen Hashbrown Potatoes OR 4 LARGE baking potatoes, cubed
  • 4 Cups Chicken Broth You can use Chicken boullion
  • 8 oz Velveeta Cubed
  • 1/2 Onion Diced
  • 1/2 tsp minced Garlic
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1 1/2 Cups Milk
  • 3 - 5 Shredded Carrots
  • Optional: Pepper
  • Toppings: Shredded Cheese Bacon bits, Sour Cream, Ritz Crackers


  • Place all solid ingredients in the crock pot
  • Pour milk and cream soups over top
  • Cook on high 4 hours, or low for 6-8 hours,
  • To serve – Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch 🙂
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!




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