Soup week continues with a delicious Cheesy Potato Soup that is made the slow cooker. A while back, I posted another version that got it’s creaminess from some cream cheese. It is very rare that you can find a deliciously creamy soup that you can make in the crock pot. If you are a fan of the version I posted a while ago, you are gonna LOVE this version that I discovered at Pillsbury.com.
This recipe does start off in a skillet. You need to cook up some bacon to top the soup with. Then you cook the onion in the bacon grease. You know any soup that starts off with onion cooked in bacon fat is gonna be good.
Then you add the onion, broth, and celery along with some diced potatoes to the slow cooker and let it do the work. Thirty minutes before eating the soup, you add a mixture of half and half and flour. Let this cheesy potato soup in the slow cooker to cook for 30 minutes on high. Stir in some cheese and serve it up with some bacon and green onion sprinkled on top. YUM!
Cheesy Potato Soup in the Slow Cooker
Ingredients
- 4 slices bacon
- 1 1/2 cups chopped onion
- 5 cups diced peeled russet potatoes (about 5 medium)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 carton (32 oz) chicken broth (4 cups)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup flour
- 1 1/2 cups half-and-half (I used half skim milk and half whipping cream)
- 1 bag (8 oz) shredded American and Cheddar cheese blend or 1 cup Velveeta and 1 cup cheddar
- diced green onion for garnish
Instructions
- In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
- Cover; cook on Low heat setting 6 to 7 hours.
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup along with green onion. Serves 6.
This is the original photo from this post. The above photo was updated in January 2019.
24 comments
Making this now…can’t wait to try it…so glad I found this recipe
Everyone in my household was sick all week and today was a yucky, rainy day, so I searched for some soup ideas on Pinterest. Stumbled across this one and decided to try it since I already had most of the ingredients in stock. It was great!!! Excited to take the leftovers in my lunch to work this week. Thanks for posting. 🙂
I LOVE this recipe. Its easy, delicious, and my whole family loves it!
[…] Adapted from: Real Mom Kitchen […]
This dish is delicious. Although i made a few changes. I added chicken into the mix, and instead of celery i used brocolli. Yumm. Thank you.
How many servings does this typically make?
[…] Saturday – Cheezy potato soup […]
I have made this four times since discovering the recipe and it is amazing! My picky 17 year old absolutely loves it and that says A LOT!
I made this last week and it was delicious! I’m making it again for a family gathering next weekend. Yum!
I made this last week and it was delicious! I’m making it again for a family gathering next weekend. Yum!
[…] # 1 is Cheesy Potato Soup in the Slow Cooker […]
[…] # 1 is Cheesy Potato Soup in the Slow Cooker […]
Just tried this one this week. It turned out delicious! Even better the second day! Next time I’m making a double batch.
Just tried this one this week. It turned out delicious! Even better the second day! Next time I’m making a double batch.
I made this for dinner last night. It was so easy and delicious! Thank you so much for sharing the recipe!
I made this for dinner last night. It was so easy and delicious! Thank you so much for sharing the recipe!
I tried this today – yum. Like you suggested, I used 1/2 velveeta and 1/2 cheddar. I also used 1% milk instead of the half-and-half to cut down on the fat – and it was still plenty thick and creamy. Great recipe! I will definitely be using this one again.
I tried this today – yum. Like you suggested, I used 1/2 velveeta and 1/2 cheddar. I also used 1% milk instead of the half-and-half to cut down on the fat – and it was still plenty thick and creamy. Great recipe! I will definitely be using this one again.
I haven’t tried creamy soups in the crock, because of fear of curdling cream-I did find two that stressed the cream in at the last 30 minutes of so of cooking. I will have to try that.
I haven’t tried creamy soups in the crock, because of fear of curdling cream-I did find two that stressed the cream in at the last 30 minutes of so of cooking. I will have to try that.
This soup sounds so great today… it’s gotten SO cold already. I’m in need of new slow cooker recipes…. this sounds like a great one to try!
This soup sounds so great today… it’s gotten SO cold already. I’m in need of new slow cooker recipes…. this sounds like a great one to try!
Yum! I am always looking for new slow cooker recipes! I can’t wait to give this a try!
Yum! I am always looking for new slow cooker recipes! I can’t wait to give this a try!