Slow Cooker Cheesy Potato Soup

To go from 75 degree days (well some of them were 50s) to less than 10 degrees overnight was tough. We had even originally planned to spend a few extra days in Georgia or Tennessee because my son had a college interview he had to be online to attend from 8:30 am to 3:30 pm. He needed reliable internet so we decided we needed to be at a hotel during that time. Instead of just staying somewhere along the way we decided to stay in Orlando for 2 extra days. No one really wanted to come home to the cold and snow.

What can help us warm up? Soup and hot bread.

Verdict: This soup was a group project. My son cut the potatoes, my daughter put it all together in the slow cooker and my wife served the soup and hot garlic bread. It made dinner super easy for everyone as no one had to do it all alone.

The garlic bread was a great addition to the meal as I love to dip in my soup. We added a side of cut veggies to complete the meal.

What is Velveeta Cheese? From Wikepedia: Velveeta is a brand name for a processed cheese product that tastes like an American cheese, with a softer and smoother texture than non-processed cheese. When melted, Velveeta keeps a fully integrated and evenly clump-free liquid texture. It is not real cheese but a processed cheese product. You can use regular sharp cheddar cheese or American cheese buy both may separate and not give you the smooth creamy texture of Velveeta.

Slow Cooker Cheesy Potato Soup

  • Difficulty: easy
  • Print

Ingredients:

  • 6-8 large potatoes, peeled and cut into 1/2 cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced finely
  • 1 teaspoon pepper
  • 4-6 cups cups chicken stock
  • 1 cup whole milk, cold
  • 3 tablespoons flour
  • 1/2 cup heavy cream or half and half
  • 1 pound Velveeta Cheese, cut into 1″ cubes
  • toppings: shredded extra sharp cheddar cheese, fresh ground black pepper, green onions, sour cream, bacon, as desired

Directions:

  1. Place the potatoes, onion, garlic, pepper, and the chicken stock in the bowl of the slow cooker. Cook on high for about 3 1/2-4 hours OR  6-8 hours on low, until potatoes are completely cooked and fork tender. Tip: Do NOT overcook as potatoes will become mush and not have a nice firm chewy texture. Check your potatoes early to make sure you know when they are ready.
  2. When potatoes are cooked whisk flour into milk until smooth. Stir the flour mixture into the potatoes, add the heavy cream, stir then cover and cook for another 30 minutes. Add the chunks of cheese and allow to melt. Stir occasionally.
  3. Serve hot with desired garnish.

11 Comments Add yours

  1. Oh yes. Definitely a winner. 🍃🧀

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  2. the6parkers says:

    This sounds really good! And might be my salvation cause I’m looking for an excuse not to go shopping today and I do have potatoes! 😁

    Liked by 3 people

    1. koolaidmoms says:

      If you try it I hope you like it!

      Like

  3. Erika says:

    I love cheese soups and I love potato soups… what a combo!!

    Liked by 3 people

    1. koolaidmoms says:

      They are yummy!

      Liked by 1 person

  4. Definitely a kids dream, of all ages!

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  5. Kitchen Goss says:

    This looks soooo good ❤️

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

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