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The Best Cozy Crockpot Potato Soup with Cheddar

crockpot potato soup with cheddar - featured image
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This creamy, cheesy potato soup is made entirely in the slow cooker with simple pantry ingredients. It’s the ultimate comfort food for chilly days, requiring minimal effort for maximum flavor.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup fresh chives, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: extra shredded cheddar, crispy bacon bits, sour cream, more fresh chives

Instructions

  1. In a small skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 1-2 minutes until the flour is fully incorporated and turns a light golden color.
  3. Add the diced russet potatoes to your slow cooker, spreading them out evenly.
  4. Pour in the chicken broth, then scrape the onion-flour mixture into the pot. Stir gently to combine. The potatoes should be mostly submerged; if not, add a splash more broth or water.
  5. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir once more. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  6. Once the potatoes are tender, use an immersion blender to blend about half the soup right in the pot, leaving some chunks for texture. Alternatively, use a potato masher or carefully transfer 2 cups of soup to a regular blender, blend until smooth, and stir back into the pot.
  7. Add the whole milk and stir. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently after each addition until fully melted.
  8. Taste and adjust salt and pepper as needed. Ladle into bowls and top with fresh chives, extra cheese, or crispy bacon. Serve hot.

Notes

Shred your own cheese for smooth melting. Don’t over-blend; leave some potato chunks for texture. Let the soup sit for 5 minutes after adding cheese before serving. For a thicker soup, blend a larger portion or add a flour slurry during the last 30 minutes of cooking.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, cheddar potato soup, creamy potato soup, comfort food, easy potato soup

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