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An overhead shot of a rustic bowl filled with creamy slow cooker cheesy potato soup, topped with fresh chives.

Crock Pot Cheesy Potato Soup: The Ultimate Comfort Meal

This Crock Pot Cheesy Potato Soup is the ultimate comfort food! An easy, dump-and-go recipe made with potatoes, two types of cheese, and cream for a rich, hearty, and incredibly creamy slow cooker meal the whole family will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2.5 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
Optional Toppings
  • Cooked crumbled bacon
  • Sliced green onions or chives
  • Sour cream

Equipment

  • 1 Crock Pot (Slow Cooker) 6-quart or larger
  • 1 Immersion blender Optional, a standard blender can be used
  • 1 Knife and Cutting Board

Method
 

  1. Place the diced potatoes, chopped onion, and minced garlic into your slow cooker. Pour in the chicken broth and sprinkle with salt, pepper, and paprika. Stir to combine.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are very tender.
  3. Use an immersion blender to blend about half the soup until smooth, leaving some potato chunks for texture. Alternatively, transfer 3-4 cups to a blender, blend carefully, and return to the pot.
  4. Reduce heat to low. Stir in the heavy cream, shredded cheddar, and Monterey Jack cheese until fully melted and the soup is creamy.
  5. Ladle the hot soup into bowls and garnish with optional toppings like bacon, green onions, and sour cream.

Notes

Tip 1: For the creamiest soup, shred your own cheese from a block. Pre-shredded cheese contains additives that can make the soup gritty.
Tip 2: Yukon Gold potatoes are recommended for their buttery texture, but Russet potatoes are a good substitute.
Tip 3: Do not boil the soup after adding the cream and cheese, as it can cause the soup to curdle.