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

Easy Cheesy Potato Soup Recipe {Slow-Cooker Version}

It seems like it has been raining for weeks here in East Tennessee.  I’m talking ark-building weather here, folks.  And since rainy days are a great excuse to eat comfort food, I plan to take full advantage of this flood to get a crockpot full of cheesy potato goodness in my belly!

(In the warm months I manage to meet my cheesy potato quota with these grilled potatoes in foil) ;)

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)  If you don’t have time to do this slow cooker potato soup – just hop on over here for the stovetop version!

For the crock-pot version of this soup – put all the solid ingredients, including boullion 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 :)

Meatless Idea: If you’re looking to make this for Lent, or as a meatless meal – just use vegetable stock instead of chicken stock, and crumble crackers on top instead of bacon :)

Crockpot Potato Soup Recipe (Cheesy and EASY!)

Crockpot Potato Soup Recipe (Cheesy and EASY!)


  • 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


  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 :)


And – like I said before – if potato soup is just not floating your boat – there’s sure to be something you’ll like in our 10 Busy Night Crockpot Recipes Here


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