Crock Pot Cheesy Potato Soup

READY IN: 8hrs 20mins
Recipe by Olha7397

There’s nothing fancy or surprising about this simple soup—it’s tried and true. Kids of all ages call it a favorite.

Top Review by annaree731

This soup is great! I tweaked it a little though by adding 4 cups of chicken broth (instead of 2 1/2 cups of water and the bouillon), 8 ounches of 2% Sharp finely shredded cheddar cheese, 1 can of fat-free evaporated milk, and not peeling the potatoes but slicing them about 1/4". For the last 30 minutes, I added the cheese first, then the milk (hoping to avoid the mild curdling as mentioned by someone before). When done cooking, I used an immersion blender to blend it all together which took care of the chunky skins, but gave it some texture. When serving each portion, I put in a dollop of fat-free plain yogurt and sprinkled some of the same cheese on top. YUM!

Ingredients Nutrition

Directions

  1. In a 3 ½ to 4 quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on LOW-HEAT setting for 8 to 9 hours or on HIGH-HEAT setting for 4 to 4 ½ hours.
  2. Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly, if desired.
  3. 6 servings.
  4. BHG Slow Cooker Recipes.

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