Crockpot Potato Soup Recipe (Cheesy & EASY!)


crockpot-potato-soup

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:

Ingredients:

  • 32 oz Frozen Hashbrown Potatoes
    (or 4 large baking potatoes cubed into small pieces)
  • 4 Cups Chicken Broth (You can use Chicken boullion 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)

Directions:

  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 ;)

 

Crockpot Potato Soup Recipe (Cheesy and EASY!)

Crockpot Potato Soup Recipe (Cheesy and EASY!)

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

  1. Place all solid ingredients in the crock pot
  2. Pour milk and cream soups over top
  3. Cook on high 4 hours, or low for 6-8 hours,
  4. To serve – Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)
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Comments

    • says

      Hi Heidi! Thanks so much for your questions and comments! This soup does have a thin cheese sauce for the broth, but I’ve never really had it be overly runny because of the potato starch thickening it up. If it’s too runny for you, I would scoop out several of the potato chunks, mash them up with a fork, and put them back in to thicken it. As for the cheese – as long as you add it in towards the end and stir it around plenty, it should incorporate well. I agree with your cheese comment, that sometimes it does start to separate a bit. In a previous post of this recipe I had noted that I would add the Velveeta towards the end to prevent this from happening – thanks for reminding me, I’ve just updated this recipe with that suggestion as well! Have a warm, cozy and soup-filled winter! (P.S. Here’s the original post with this recipe that had my notes – I’m not sure why I hadn’t copied that over to this post! http://www.time2saveworkshops.com/easy-cheesy-potato-soup-recipe-and-slow-cooker-version/)

      • Heidi says

        Jamie,
        Thank you for the quick reply. I did end up putting some of the potato chunks in my magic bullet, and that helped. I’ll have to try that with the Velveeta. The soup was delicious, and everyone loved it!!

    • says

      And one more tip – I always have a packet of potato flakes in my pantry (sometimes half used and rolled up ;) ) just for things like this. It’s a great soup thickener – and if you choose a flavor you like (i.e. loaded potato) it adds an extra little boost to your soup as well!

  1. Leigh says

    Could you substitute another type of cheese for the Velveeta? I’m not a huge fan of Velveeta, but I’m not sure what other type of cheese would melt as smoothly or hold up to cooking that long….

    • says

      If you don’t want to use Velveeta (and believe me, I do NOT blame you here!) you can wait until about 20 minutes before serving and stir in a cup of shredded cheese. But you don’t even need to melt it in. I often make a potato soup that does NOT have Velveeta in it, and when I do I place bowls of shredded cheese on the table for the kids to add to theirs instead. They like having the add ins on the table like that – it makes them feel more in control of their dinner ;) Hope that helps!

  2. Jessica says

    In the directions it calls for water but I don’t are that in the ingredients. Is that only if we use bouion cubes?

    • says

      Hi Jessica! YES – I’m sorry I should have been more clear. IF using boullion cubes to make your broth – you’ll want to do 4 boullion cups + 4 cups of water :) Thanks for the question!

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