Easy Cheesy Potato Soup Recipe! (Slow-Cooker & Stovetop Version)

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Easy Cheesy Potato Soup Recipe {Slow-Cooker Version}

Jamie here! It’s supposed to get down to a chilly 32 this weekend here in East Tennessee, guys. I’m talking about some lounging on the couch, wool socks on my feet, bowl of soup in my hands, watching Back to the Future with the family kinda weekend. To that end, I plan to get a crockpot full of cheesy potato goodness ready for the man-herd!

 

Here my recipe for Cheesy Potato Soup:

 

NOTE: I posted my favorite cheesy potato soup recipe once before – but I’ve adapted it for the slow cooker so you can make it on busy days. My family told me it was the BEST – which we’ll chalk up to the fact that Velveeta was present. (Credit where credit is due)

The recipe below is the most basic – but there are optional extras you can use to make it even BETTER. (Like shredded carrots to give it a little vitamin kick).

For the crock-pot version of this soup – put all the solid ingredients, including bullion cubes, into your crockpot. Pour in the water and the cream soups, and set it on High for 4 hours, or Low for 6-8. SO EASY!!

Helpful Hint: I put my Velveeta in at the beginning, but I almost think it would’ve been wiser to melt it in the microwave and add it at the end (It stuck to the sides of the crockpot a little). If you use slow cooker bags though, this probably wouldn’t even be an issue 🙂

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Easy Cheesy Potato Soup Recipe! (Slow-Cooker & Stovetop Version)

Author: Kasey Trenum

Ingredients

  • 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

Instructions

  • 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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11 Comments

    1. It was celery Marla! But I like it a little better without – and I think chives would be a wonderful thing to add to this soup! (Just a handful of course)

    1. Shannon I’ve never had an issue with ours being too thin but this may just be a matter of preference! We like to crumble crackers in ours, so we don’t mind a little on the thin side. However anytime potato soup is too thin you can pull out some of the potatoes and mash them up and then re-add to the soup to thicken OR (my favorite trick) add some instant potatoes 🙂 Good luck! – jamie

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