This hearty and rich potato soup is an easy-to-make comfort meal that utilizes a slow cooker for maximum flavor. It is perfect for cold evenings or as a satisfying side dish for a family gathering.
List of ingredients
- 6 large peeled Yukon Gold potatoes, cut into 1/2-inch cubes – provides a naturally buttery flavor and creamy texture.
- 1 medium onion, diced – adds a savory base layer of flavor.
- 3 cloves garlic, minced – provides aromatic depth.
- 1 teaspoon salt – enhances all other flavors in the pot.
- 1 teaspoon pepper – adds a subtle spicy warmth.
- 4-6 cups chicken broth – the liquid base; use more for a thinner consistency.
- 1 cup cold milk – used to create the thickening slurry.
- 3 tablespoons all-purpose flour – acts as the thickening agent for the soup.
- 1/2 cup heavy cream or half and half – adds richness and a velvety mouthfeel.
- 1 pound Velveeta Cheese, cut into chunks – creates a smooth, melted cheese base.
- Turkey bacon, fried and crumbled (optional) – adds a smoky, salty crunch.
- Green onions, chopped (optional) – provides a fresh, sharp contrast to the richness.
step-by-step instructions
- Combine Base Ingredients: Place the cubed potatoes, diced onion, minced garlic, salt, pepper, and chicken broth into a 4-quart or larger slow cooker. Stir the ingredients well to combine and cook on the high setting for approximately 3.5 hours.
- Prepare Thickening Slurry: While the soup is cooking, whisk the 3 tablespoons of all-purpose flour into 1 cup of cold milk until the mixture is completely smooth and no lumps remain.
- Thicken the Soup: Stir the milk and flour mixture into the slow cooker with the potatoes. Add the 1/2 cup of heavy cream or half and half, stir again, cover the pot, and continue cooking for another 30 minutes or until the potatoes are tender.
- Finish with Cheese: Stir in the chunks of Velveeta cheese and allow them to melt completely into the soup. Garnish each serving with crumbled turkey bacon and chopped green onions before serving.
Potato Selection and Preparation
Benefits of Yukon Gold Potatoes
Yukon Gold potatoes are ideal for this recipe because they have a medium starch content. This allows them to hold their shape during the long cooking process while still breaking down enough to thicken the soup. They offer a naturally buttery taste that complements the cheese.
Ensuring Uniform Cube Size
Cutting potatoes into consistent 1/2-inch cubes is essential for even cooking. If some pieces are significantly larger than others, they may remain hard while the smaller pieces become mushy. Use a sharp chef’s knife or a mandoline for precision.
Preventing Potato Oxidation
Potatoes begin to turn brown as soon as they are peeled and cut due to exposure to oxygen. To prevent this, keep the cubed potatoes in a bowl of cold water until you are ready to add them to the slow cooker. Drain and pat them dry before adding them to the pot.
Peeling Techniques for Efficiency
Using a Y-shaped vegetable peeler is the fastest way to remove the skin from six large potatoes. Ensure you remove all the skin to maintain a smooth and creamy texture throughout the final soup. If you prefer a more rustic look, you can leave the skins on, though the texture will change.
Optimizing Flavor and Seasoning
Managing Salt Levels
Since both the chicken broth and the Velveeta cheese contain significant amounts of sodium, be cautious with additional salt. Taste the soup after the cheese has melted before adding any extra salt. You can always add more at the end, but you cannot remove it.
Using Low-Sodium Broth
To have more control over the flavor profile, use low-sodium chicken broth. This prevents the soup from becoming overly salty, allowing the natural taste of the potatoes and garlic to shine through. It is a healthier alternative that doesn’t sacrifice taste.
Adding Fresh Herb Accents
While the original recipe is simple, adding a teaspoon of dried thyme or rosemary during the first cooking stage can add complexity. If using fresh herbs, stir in chopped parsley or chives at the very end to keep the color bright and the flavor fresh.
Incorporating Smoked Paprika
For a deeper, wood-fired flavor without using pork, add a half-teaspoon of smoked paprika. Stir this in during the initial cooking phase with the salt and pepper. This provides a subtle smokiness that pairs perfectly with the melted cheese.
Texture and Consistency Control
Adjusting Broth Volume
The amount of broth used determines whether the result is a thick chowder or a thinner soup. Start with 4 cups of broth for a denser consistency. If the soup feels too thick after the cheese is added, stir in an additional cup of broth until it reaches your preferred thickness.
Preventing Flour Clumps
Mixing flour directly into hot liquid often creates lumps that are difficult to stir out. Always whisk the flour into cold milk first to create a smooth slurry. This ensures the thickener is evenly distributed throughout the soup for a professional finish.
Achieving a Velvety Mouthfeel
The combination of heavy cream and melted Velveeta creates a high-fat emulsion that feels luxurious on the palate. If you want an even smoother texture, you can use an immersion blender to partially mash some of the potatoes directly in the pot before adding the cheese.
Thickening the Soup Further
If the soup is still too thin after the 30-minute thickening period, you can let it cook uncovered for an additional 15 to 30 minutes. This allows some of the liquid to evaporate, concentrating the flavors and naturally thickening the base.
Ingredient Substitutions and Swaps
Alternative Cheese Options
If you do not have Velveeta, you can use a combination of shredded sharp cheddar and a small amount of cream cheese. To prevent the cheddar from separating, stir it in slowly over low heat. The cream cheese helps emulsify the sauce to mimic the smoothness of processed cheese.
Dairy-Free Milk Alternatives
For a dairy-free version, replace the milk and heavy cream with unsweetened almond milk or cashew cream. Ensure the milk is unsweetened and unflavored to avoid altering the savory profile of the soup. You will also need a plant-based cheese alternative that melts well.
Vegetable Broth Substitute
To make this recipe vegetarian, simply swap the chicken broth for a high-quality vegetable broth. Ensure the vegetable broth is a neutral flavor so it does not overpower the potatoes. This substitution works seamlessly without changing the cooking time.
Using Onion Powder
If you are short on time or do not have a fresh onion, you can use one tablespoon of onion powder. While fresh onions provide more texture and sweetness, powder is a practical alternative for a quick weeknight meal. Add it along with the salt and pepper.
Serving and Presentation Ideas
Perfect Side Breads
This soup is best served with a crusty piece of sourdough or a warm baguette for dipping. Garlic bread or cheesy breadsticks also complement the creamy texture of the potato soup. The crunch of the bread provides a necessary contrast to the soft soup.
Expanding Topping Variety
Beyond turkey bacon and green onions, consider adding shredded carrots or diced celery for color. A dollop of sour cream or a sprinkle of paprika on top can enhance the visual appeal. These toppings allow guests to customize their own bowls.
Pairing with Fresh Salads
Since the soup is very rich and heavy, pairing it with a light side salad is highly recommended. A simple arugula salad with a lemon vinaigrette or a crisp Caesar salad cuts through the creaminess. This creates a balanced meal that is not too filling.
Creative Bowl Presentation
Serve the soup in wide, shallow bowls to allow the toppings to stay on the surface. Use a swirl of heavy cream on top for a restaurant-style look. Placing a small piece of toasted bread directly on top of the soup also adds height and appeal.
Storage and Preservation
Refrigeration Guidelines
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Ensure the soup has cooled slightly before sealing the lid to prevent excessive condensation. This keeps the soup fresh and prevents off-flavors from developing.
Freezing Considerations
Cream-based soups containing Velveeta and heavy cream do not freeze well because the emulsion often breaks upon thawing. This can lead to a grainy texture or separation of the fats. It is better to freeze the potato and broth base and add the dairy and cheese after reheating.
Avoiding Separation During Storage
When storing the soup, you may notice a layer of fat forming on top in the fridge. This is normal for high-fat recipes. Simply stir the soup thoroughly while reheating to reintegrate the fats and restore the creamy consistency.
Reheating Methods
Stovetop Reheating Process
The best way to reheat this soup is in a pot over medium-low heat. Stir frequently to ensure the bottom does not scorch, as the cheese and milk can burn easily. Heating slowly allows the cheese to melt evenly again.
Microwave Reheating Tips
If using a microwave, heat the soup in short 1-minute intervals. Stir the soup between each interval to distribute the heat evenly and avoid hot spots. This prevents the cheese from separating or the milk from boiling over.
Adding Liquid During Reheating
Thickened soups often become even denser after sitting in the fridge. Add a splash of milk or chicken broth while reheating to bring the soup back to its original consistency. Start with a tablespoon and add more as needed.
Make-Ahead Advice
Pre-Cutting Vegetables
You can dice the onions, mince the garlic, and cube the potatoes up to 24 hours in advance. Keep the potatoes submerged in water in the fridge to maintain their color. This significantly reduces the prep time on the day you plan to cook.
Assembling the Base
You can place the potatoes, onions, garlic, and broth in the slow cooker the night before. Store the entire pot in the refrigerator and simply turn it on in the morning. This allows the flavors to meld slightly before the cooking process begins.
Preparing the Slurry Early
The milk and flour slurry can be mixed a few hours ahead of time and kept in a small jar in the fridge. Give it a quick whisk before stirring it into the soup to ensure the flour hasn’t settled at the bottom. This keeps the workflow efficient.
Troubleshooting Common Issues
Dealing with Thin Soup
If the soup is too thin after following the instructions, it is usually due to too much broth or undercooked potatoes. You can simmer the soup uncovered on high for another 30 minutes. Alternatively, stir in a small amount of additional cornstarch slurry if you need a quick fix.
Fixing Overly Thick Soup
If the soup becomes a thick paste, it is likely because the potatoes released too much starch or too much liquid evaporated. Gradually stir in warm chicken broth or milk one-quarter cup at a time. Stop when the soup reaches a pourable consistency.
Preventing Mushy Potatoes
If your potatoes are consistently too soft, reduce the initial cooking time by 30 minutes. Check the tenderness of the potatoes before adding the flour slurry. This ensures they maintain a slight bite rather than dissolving into the base.
Handling Unmelted Cheese
If the Velveeta chunks are not melting, the soup may not be hot enough. Ensure the slow cooker is on the high setting or transfer the soup to a pot on the stove for a few minutes. Stirring constantly over low heat will help the cheese emulsify.
Frequently Asked Questions
Can I use Russet potatoes instead of Yukon Gold?
Yes, you can use Russet potatoes, but they are more starchy and more likely to break down. This will result in a thicker, grainier soup rather than a smooth one. If using Russets, you may need to add more broth to compensate for the thickness.
Is this soup gluten-free?
This recipe is not gluten-free because it uses all-purpose flour as a thickener. To make it gluten-free, replace the flour with an equal amount of cornstarch or a gluten-free 1-to-1 flour blend. Cornstarch should be mixed with cold water instead of milk for best results.
Can I cook this recipe on the low setting?
Yes, you can cook the soup on low, but it will take significantly longer. Generally, you can double the cooking time, so the initial phase would take about 7 hours. The thickening and cheese-melting phases remain the same.
What is the best cheese substitute for Velveeta?
The best substitute is a mixture of shredded sharp cheddar and a bit of cream cheese or a roux-based cheese sauce. Velveeta contains emulsifiers that prevent separation, so using natural cheeses requires more careful stirring and lower heat to avoid oiliness.
Print
Slow Cooker Creamy Cheese Potato Soup
- Total Time: 4 hours 20 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This easy, cheesy potato soup recipe is the perfect comfort dish for those chilly winter months or anytime you’re craving something delicious!
Ingredients
- 6 large peeled Yukon Gold potatoes, cut in 1/2-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4–6 cups chicken broth
- 1 cup cold milk
- 3 tablespoons all-purpose flour
- ½ cup heavy cream or half and half
- 1 pound Velveeta Cheese, cut into chunks
- Plant-based bacon bits, fried and crumbled (optional)
- Green onions (optional)
Instructions
- Step 1: Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours.
- Step 2: Whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes or until potatoes are tender.
- Step 3: Add the chunks of cheese and allow to melt. Garnish with plant-based bacon bits and green onions.
Notes
This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find the soup is too thick for your liking.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 1320 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 82 mg