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Easy Crockpot Cheesy Potato Soup

Rich and creamy slow cooker potato soup with sharp cheddar cheese, perfect for busy weeknights and comfort food cravings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Yukon Gold potatoes peeled and diced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 8 oz cream cheese softened
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste

Equipment

  • Crockpot/slow cooker
  • Knife for chopping
  • cutting board

Method
 

  1. Prepare ingredients by peeling and dicing the potatoes into ¾-inch chunks, finely chopping the onion, and mincing the garlic.
  2. In the crockpot, layer the diced potatoes first, followed by chopped onions and minced garlic for even distribution.
  3. Pour in the vegetable broth and stir gently to combine all ingredients.
  4. Cover the crockpot and cook on low for 6 hours or high for 3 hours, until potatoes are tender when pierced with a fork.
  5. Stir in the softened cream cheese until completely melted and smooth throughout the soup.
  6. Add shredded cheddar cheese along with salt and pepper, stirring until cheese is melted and well combined.
  7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh herbs or extra cheese if desired.

Notes

Use Yukon Gold or Russet potatoes for best creamy texture. Ensure cream cheese is softened for easy incorporation. Add cheese at the end to prevent graining. Store leftovers in refrigerator for up to 4 days.