If you are looking for a comforting, rich, and utterly delicious meal to warm your soul, this Crockpot Cheesy Potato Soup Recipe is an absolute winner. Imagine tender Yukon gold potatoes simmered slowly with aromatic onions, garlic, and celery in a luscious blend of chicken broth and cream, all coming together with sharp cheddar cheese to create the ultimate cheesy, velvety soup. This recipe is simple enough for busy weeknights but special enough to impress guests, making it a go-to favorite that comforts and satisfies every single time.
Ingredients You’ll Need
Each ingredient in this Crockpot Cheesy Potato Soup Recipe plays a crucial role, creating layers of flavor, texture, and color that complement one another perfectly. From the creamy potatoes to the sharp cheddar and fragrant herbs, every element contributes to a hearty and irresistible soup that feels like a warm hug in a bowl.
- 2 pounds Yukon gold potatoes: These potatoes offer a buttery texture and hold their shape beautifully when cooked, giving your soup a perfect thickness without becoming mushy.
- 1 medium sweet onion: Adds sweetness and depth with every spoonful, balancing the savory flavors in the soup.
- 4 cloves garlic: Minced garlic gives the soup a subtle, aromatic punch that enhances the overall taste.
- 2 stalks celery: Diced celery introduces a slight crunch and freshness that brightens the broth.
- 4 tablespoons unsalted butter: Provides richness while allowing you full control over the saltiness in the dish.
- 1 tablespoon fresh parsley: Fresh parsley injects a vibrant herbal note that lightens the soup.
- 1 teaspoon mustard powder: A little kick that deepens the flavor, blending seamlessly with the creamy cheese.
- 1 teaspoon dried or fresh thyme (optional): Thyme adds a delicate earthiness, enhancing the soup’s complexity.
- 4 cups chicken broth (or vegetable broth): The savory base that ties all ingredients together, so feel free to choose your preference for a richer or vegetarian-friendly version.
- 1 cup cream: Cream gives the soup its luscious, velvety texture that makes every bite indulgent.
- 2 tablespoons cornstarch: Acts as a thickener, ensuring the soup has a rich consistency without becoming too heavy.
- 1/2 cup sour cream: Adds tang and silkiness, balancing the richness of the cheese.
- 2 cups shredded cheddar cheese: Sharp cheddar cheese melts into gooey, flavorful pockets that make this soup unforgettable.
- Salt and pepper: Essential seasonings to bring all the flavors into perfect harmony.
- Sour cream, chives, shredded cheddar cheese, cooked bacon, chopped green onions: These garnishes are optional but seriously elevate the soup’s presentation and taste.
How to Make Crockpot Cheesy Potato Soup Recipe
Step 1: Combine All Ingredients
Start by adding the diced Yukon gold potatoes, chopped sweet onion, minced garlic, diced celery, thyme (if using), fresh parsley, butter, mustard powder, and chicken broth directly into your slow cooker. Sprinkle with salt and pepper to taste. This combination of ingredients in the slow cooker is your base, where all the magic begins by slowly melding the flavors together.
Step 2: Cook Low and Slow
Give everything a good stir to distribute the ingredients evenly, then cover the Crockpot and let it work its magic for 6 to 8 hours on low heat, or if you’re short on time, 3 to 4 hours on high. This slow cooking process gently softens the potatoes and vegetables, allowing their flavors to fully develop and mingle.
Step 3: Thicken and Enrich the Soup
About 30 minutes before the cooking time ends, whisk together the cornstarch and cream in a separate bowl. Add the sour cream directly into this mixture and stir it gently into the soup. Continue cooking for an additional 15 to 30 minutes, which lets the soup thicken beautifully. For a creamier texture, you can mash or puree part of the soup at this point, and if it feels too thick, simply add a bit more cream or milk until it reaches your desired consistency.
Step 4: Melt in the Cheese
Stir in the shredded cheddar cheese gradually until it is completely melted and fully integrated into the soup. Taste and adjust the seasoning with salt and pepper as needed. This step transforms the soup from hearty to decadently cheesy, creating the signature flavor that everyone will love.
Step 5: Serve and Enjoy
Now it’s time to serve your Crockpot Cheesy Potato Soup Recipe! Ladle the soup into bowls and top with your favorite garnishes like extra sour cream, shredded cheddar, crispy cooked bacon, and fresh green onions. Each bite will be a cozy, flavorful delight.
How to Serve Crockpot Cheesy Potato Soup Recipe
Garnishes
Garnishes take this soup to the next level by adding contrasting textures and extra layers of flavor. Include a dollop of sour cream for tangy creaminess, sprinkle some crispy cooked bacon for smoky crunch, add chopped green onions or chives for a fresh pop, and a little extra shredded cheddar for cheesy goodness. These touches make every bowl feel special.
Side Dishes
This cheesy potato soup pairs wonderfully with a variety of sides. Crusty bread or warm garlic toast are perfect for dipping and soaking up every last drop. A simple green salad with a light lemon vinaigrette cuts through the richness and adds a refreshing contrast. For extra heartiness, you can serve alongside grilled cheese sandwiches or roasted vegetables.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to impress guests and add an edible vessel to the meal. Alternatively, top with a sprinkle of smoked paprika or a few drops of hot sauce for a subtle kick. For family-friendly presentation, let everyone customize their bowls with various toppings so that each person can tailor their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cheesy Potato Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to cool the soup completely before storing to maintain optimal freshness and prevent spoilage.
Freezing
This soup freezes very well and is perfect for prepping ahead. Allow the soup to cool fully, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months. Remember to leave some space at the top for expansion during freezing.
Reheating
Gently reheat leftovers on the stove over low to medium heat, stirring frequently to prevent sticking or curdling. You may need to add a splash of cream or broth if the soup thickened too much in storage. If reheating from frozen, thaw overnight in the refrigerator first for best results.
FAQs
Can I use other types of potatoes?
Absolutely! Russet potatoes or red potatoes can be used as alternatives. Yukon golds are preferred because they have a creamier texture and hold their shape well, but feel free to experiment with what you have on hand.
Is there a vegetarian version of this soup?
Yes! To make this Crockpot Cheesy Potato Soup Recipe vegetarian, simply substitute the chicken broth with vegetable broth. The soup will remain just as delicious and satisfying.
How do I make the soup thicker or thinner?
To thicken the soup, mash some of the potatoes or add a bit more cornstarch slurry. To thin it out, stir in extra cream, milk, or broth until you reach your desired consistency.
Can I prepare this soup on the stove instead of a Crockpot?
Certainly! You can cook all the ingredients in a large pot on the stove over medium heat. Simmer until the potatoes are tender, then proceed with thickening and adding cheese as directed.
What are the best garnishes for this soup?
Classic garnishes include sour cream, shredded cheddar cheese, cooked bacon bits, and fresh green onions or chives. These add fun textures and flavors that complement the creamy soup perfectly.
Final Thoughts
I genuinely hope you give this Crockpot Cheesy Potato Soup Recipe a try soon because it truly embodies the heart and soul of cozy comfort food. It’s effortless to prepare, packed with flavor, and perfect for sharing with loved ones on chilly days or whenever you need a little extra warmth. Once you make it, this cheesy, creamy, satisfying soup will become a favorite in your recipe rotation for years to come.
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Crockpot Cheesy Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 50 minutes
- Total Time: 4 hours
- Yield: 8 – 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Cheesy Potato Soup is a comforting, creamy, and hearty dish perfect for cozy nights. Combining tender Yukon gold potatoes, savory onions, garlic, and celery with rich cheddar cheese and a touch of sour cream, this slow-cooked soup delivers rich flavors and a smooth texture. It’s easy to prepare with minimal effort, ideal for busy days when you want a delicious homemade meal waiting for you.
Ingredients
Main Ingredients
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (chopped)
- 4 cloves garlic (minced)
- 2 stalks celery (diced)
- 4 tablespoons unsalted butter
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon mustard powder
- 1 teaspoon dried or fresh thyme (optional)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cream
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Toppings
- Sour cream
- Chives
- Shredded cheddar cheese
- Cooked bacon (optional)
- Chopped green onions
Instructions
- Add Ingredients to Slow Cooker: Place the diced Yukon gold potatoes, chopped sweet onion, minced garlic, diced celery, thyme, parsley, unsalted butter, mustard powder, and chicken broth into the slow cooker. Season with salt and pepper according to your taste.
- Cook Soup: Stir all ingredients gently, then cover the slow cooker. Cook the mixture on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the potatoes are tender and flavors meld.
- Thicken and Enrich: In the last 30 minutes of cooking, whisk together the cream and cornstarch until smooth. Add sour cream to this mix and stir it into the soup. Continue cooking for an additional 15 to 30 minutes or until the soup thickens. For a creamier consistency, use a blender or potato masher to puree or mash some of the soup. Add more cream or milk as needed to adjust thickness.
- Add Cheese: Stir in the shredded cheddar cheese while the soup is still hot until it melts thoroughly. Taste the soup again and adjust the seasoning with more salt and pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with dollops of sour cream, extra shredded cheddar cheese, cooked crumbled bacon, chopped green onions, and chives for added flavor and texture.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon toppings.
- Adjust the thickness by adding more cream or milk depending on your preference.
- You can prepare the toppings ahead of time to save serving time.
- Make sure to stir the soup a few times during cooking if possible to prevent sticking or burning.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
