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Crockpot Cheesy Potato Soup
Crockpot Cheesy Potato Soup is a warm classic recipe with tender potatoes, gooey cheese, and lots of creamy flavor. Serve with warm crusty bread.
Course
Soup
Cuisine
American
Keyword
Cheesy Potato Soup, Crockpot Cheesy Potato Soup, From Scratch, Homemade
Prep Time
30
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
30
minutes
minutes
Servings
8
Calories
459
kcal
Author
The Gracious Wife
Ingredients
8
tablespoons
butter
divided
½
large onion
chopped
¾
cup
carrot
chopped or shredded
¾
cup
celery
finely chopped
4
garlic cloves
minced
1
teaspoon
dried basil
1
teaspoon
dried parsley
3
cups
chicken broth
8-10
medium potatoes
peeled and cubed
¼
cup
flour
1½
cups
milk
8
ounces
Velveeta
8
ounces
about 4 cups cheddar cheese, shredded
salt & pepper to taste
Bacon crumbles and additional cheese for topping
Instructions
Place 4 tablespoons butter, onion, carrot, celery, garlic, basil, parsley, chicken broth, and potatoes in a large crockpot.
Cook on Low for 6-8 hours until veggies and potatoes are cooked and tender.
Before serving, add the remaining 4 tablespoons of butter to a medium saucepan. Melt over medium heat.
Add flour to butter and stir to combine. Allow to heat through for about 2 minutes.
Slowly add milk, stirring constantly to prevent lumps. Allow mixture to heat through to steaming.
Pour milk mixture into the slow cooker. Stir to combine.
Add Velveeta and shredded cheese and stir until melted and fully incorporated.
Turn the slow cooker to warm and allow mixture to heat through.
Serve warm topped with bacon crumbles and additional cheese, with warm crusty bread.
Nutrition
Calories:
459
kcal
|
Carbohydrates:
38
g
|
Protein:
20
g
|
Fat:
25
g
|
Saturated Fat:
16
g
|
Cholesterol:
76
mg
|
Sodium:
1105
mg
|
Potassium:
1215
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
3035
IU
|
Vitamin C:
32.4
mg
|
Calcium:
506
mg
|
Iron:
7.7
mg