Lately, I’ve been all about comforting soups, and this ultra-creamy Crock Pot Potato Soup has become a family favorite. It’s rich, smooth, and filled with hearty potato goodness that makes every spoonful satisfying.
Slow-cooked to perfection, this soup is easy to make and full of cozy, homemade flavor. It’s the kind of meal that warms you from the inside out and keeps everyone coming back for more.
Ingredients
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6 large peeled Yukon Gold potatoes cut in 1/2 -inch cubes
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1 medium onion diced
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3 cloves garlic minced
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1 teaspoons salt
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1 teaspoon pepper
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4-6 cups cups chicken broth
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1 cup cold milk
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3 tablespoons all-purpose flour
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½ cup heavy cream or half and half
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1 pound Velveeta Cheese cut into chunks
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Bacon fried and crumbled, optional
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green onions optional
Instructions
- Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours.
- Whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes or until potatoes are tender.
- Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.
Notes
- This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find the soup is too thick for your liking. If you’re shopping for a slow cooker, this one is my favorite.
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