Here’s a rich, creamy Crock Pot Potato Cheddar Soup recipe that’s easy to make and great for cold days.
Ingredients
2 lbs (about 900 g) potatoes, peeled and diced
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
1 tsp salt
½ tsp black pepper
1 tsp dried thyme (optional)
4 tbsp butter
1½ cups shredded sharp cheddar cheese
1 cup heavy cream (or half-and-half)
½ cup sour cream
2 tbsp cornstarch + 2 tbsp water (optional, for extra thickness)
Optional Toppings
Crispy bacon bits
Extra shredded cheddar
Chopped green onions or chives
Sour cream
Croutons
Instructions
1. Add to Crock Pot
Potatoes
Onion
Garlic
Broth
Salt, pepper, and thyme
2. Cook
Low: 6–8 hours, or
High: 3–4 hours
Potatoes should be very tender.
3. Blend
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
Alternatively, mash some potatoes with a potato masher.
4. Add Dairy
Stir in butter, cheddar cheese, heavy cream, and sour cream.
Mix until cheese is melted and soup is smooth.
5. Thicken (Optional)
Stir together cornstarch and water.
Add to the soup and cook on High for another 15–20 minutes until thickened.
6. Serve
Ladle into bowls and top with bacon, cheddar, and green onions.
Tips
For extra flavor, use sharp or extra-sharp cheddar.
Add 1–2 cups diced carrots or celery with the potatoes if desired.
If the soup gets too thick, stir in a little extra broth or milk.
Yield: About 6 servings
Prep Time: 15 minutes
Cook Time: 6–8 hours on Low (or 3–4 hours on High)