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

Easy Cheesy Potato Soup Recipe {Slow-Cooker Version}

It’s supposed to get down to a chilly 32 this weekend here in East Tennessee, guys.  I’m talking about some lounging on the couch, wool socks on my feet, bowl of soup in my hands, watching Back to the Future with the family kinda weekend. To that end, I plan to get a crockpot full of cheesy potato goodness ready for the man-herd!



(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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