Go Back
To make the best slow cooker cheesy potato soup, you need fresh and simple ingredients. Using quality items will boost the taste. Here's what you'll need: - 4 medium russet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup half-and-half - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - 4 tablespoons sour cream (for serving) - Chopped green onions (for garnish) Each ingredient plays a vital role. The russet potatoes give a creamy texture. The onion and garlic add depth and flavor. The vegetable broth provides the soup's base. Sharp cheddar cheese brings that rich, cheesy taste. Half-and-half adds creaminess, making every bite smooth. Thyme and paprika give a subtle herb note and warmth. Salt and pepper balance everything out. Don't forget the sour cream and green onions! They add a nice finish when serving. You can find the full recipe in the cooking guide. Enjoy making this comforting soup! 1. Start by heating olive oil in a skillet over medium heat. 2. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent. 3. Next, add the minced garlic to the skillet. Sauté for one more minute until it smells good. 4. In your slow cooker, combine the diced russet potatoes, sautéed onions, and garlic. 5. Pour in the vegetable broth. Then, add the dried thyme, paprika, salt, and pepper. Stir everything well. 1. Cover the slow cooker and set it to cook. Choose high for 4 hours or low for 6-8 hours. 2. When the potatoes are soft, mash the soup to your liking. You can use a potato masher or an immersion blender. Leave some chunks for texture. 3. Stir in the half-and-half and shredded cheddar cheese. Mix until it melts and becomes creamy. 4. Taste the soup, and adjust the seasoning if needed. 5. Cover and let the cheese melt for about 10 more minutes. 6. Serve hot. Add a dollop of sour cream and some chopped green onions on top for extra flavor. For more detailed steps, check the Full Recipe. Enjoy your comforting bowl of soup! Choosing the right potatoes I love using russet potatoes for this soup. They are starchy and creamy. This gives the soup a nice texture. Make sure to peel and dice them evenly. This helps them cook at the same rate. If you want a firmer bite, you can also use Yukon Gold potatoes. They hold their shape well and add a buttery flavor. Best practices for sautéing onions Sautéing onions is key for great flavor. Start with a hot skillet and olive oil. Add the chopped onions and cook until they are soft and clear. This usually takes 3-4 minutes. Be careful not to burn them. If you want more flavor, you can add the minced garlic right at the end. Sauté for just a minute more until it smells amazing. This way, you keep the garlic's fresh taste. Dairy-free options If you're looking for dairy-free options, swap the half-and-half with coconut milk or almond milk. These alternatives still give a creamy feel. You can also use dairy-free cheese for the cheesy flavor. Just check the label to find one that melts well. Adding vegetables or proteins You can easily add more veggies to your soup. Carrots, celery, or spinach work great. Just chop them small and add them to the slow cooker. For added protein, consider cooked chicken or bacon. Stir them in when you add the cheese for a heartier soup. You can even make the soup a meal on its own! For the full recipe, check out the detailed steps included earlier. {{image_2}} You can change the taste of your Slow Cooker Cheesy Potato Soup in fun ways. One great option is spicy cheddar potato soup. Just add diced jalapeños or hot sauce to the pot. This gives the soup a nice kick. You can also swap in pepper jack cheese for a creamy and spicy twist. Another tasty idea is the loaded baked potato style. Top your soup with crumbled bacon, shredded cheese, and a dollop of sour cream. You can even add bits of chives or green onions for extra flavor. These variations make the soup feel new and exciting while keeping it comforting. If you need gluten-free options, this soup is easy to adapt. Use gluten-free vegetable broth and check your cheese for any gluten-containing ingredients. This ensures you can enjoy it without worry. For a vegan version, swap the cheese and half-and-half for plant-based alternatives. Use cashew cream or coconut milk for creaminess. Nutritional yeast can give a cheesy flavor without dairy. This way, everyone can enjoy a bowl of this hearty soup. Try out these variations to make your Slow Cooker Cheesy Potato Soup even more delightful. You can find the Full Recipe linked here for all the details! To keep your Slow Cooker Cheesy Potato Soup fresh, store it properly. First, let the soup cool down after cooking. Once it is cool, pour the soup into airtight containers. You can store it in the fridge for up to three days. Make sure to label the containers with the date. If you want to keep the soup for longer, freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight. Reheating your soup correctly will help it taste great. The best method is to use a pot on the stove. Pour the soup into the pot and heat it over medium heat. Stir it often until it is hot. This method helps keep the texture smooth. If you want to use a microwave, pour the soup into a microwave-safe bowl. Heat it for one minute, then stir. Continue heating in 30-second intervals until it is hot. To avoid separation of ingredients, stir the soup while reheating. This keeps the cheese and cream mixed in well. If the soup looks too thick, you can add a splash of broth or water to thin it. Now, you’re all set to enjoy your delicious Slow Cooker Cheesy Potato Soup anytime! For the full recipe, check out the details above. How to make Slow Cooker Cheesy Potato Soup creamier? To make your soup creamier, add more half-and-half or cream. You can also blend some of the potatoes to create a smoother texture. Using a potato masher helps too. This gives you that rich feel while keeping some chunks for fun! Can I make this soup in advance? Yes, you can make this soup ahead of time. Prepare it, cool it down, and store it in the fridge for up to three days. Reheat it slowly on the stove or in the microwave. Just remember to stir it well! What can I substitute for half-and-half? If you don’t have half-and-half, you can use whole milk or heavy cream. Mixing milk with a little butter can also mimic half-and-half. This keeps your soup rich and tasty. How long is the soup good for in the fridge? The soup stays fresh in the fridge for about three to four days. Just make sure you store it in an airtight container. This keeps it tasty for your next cozy meal! You can find the Full Recipe for more details on making this delicious soup. This blog post covered everything you need for Slow Cooker Cheesy Potato Soup. We explored ingredients, step-by-step prep, and cooking tips. I shared ways to customize your soup to fit your diet or taste. Remember, storage and reheating tips can help you enjoy your leftovers. Making this soup is simple, and the flavors are rich. Try it and enjoy a warm, cheesy bowl today!

Slow Cooker Cheesy Potato Soup

Cozy up with a delicious bowl of Slow Cooker Cheesy Potato Soup that’s perfect for chilly days! This hearty recipe combines creamy russet potatoes, rich cheddar cheese, and flavorful spices, all cooked effortlessly in your slow cooker. Enjoy a comforting meal with easy step-by-step instructions and tips for customization. Don’t miss out on making this warm and satisfying soup—click through to discover the full recipe and indulge in this cozy delight today!
Print Recipe Pin Recipe

Ingredients
  

4 medium russet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup shredded sharp cheddar cheese

1 cup half-and-half

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

4 tablespoons sour cream (for serving)

Chopped green onions (for garnish)

Instructions
 

In a skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

    In your slow cooker, combine the diced potatoes, sautéed onions, and garlic. Pour in the vegetable broth and add the dried thyme, paprika, salt, and pepper. Stir to mix well.

      Cover and cook on high for 4 hours or on low for 6-8 hours, or until the potatoes are tender.

        Once the potatoes are cooked, use a potato masher or an immersion blender to mash the soup to your desired creaminess, leaving some chunks of potato for texture.

          Stir in the half-and-half and shredded cheddar cheese until melted and creamy. Adjust seasoning with more salt and pepper if necessary.

            Cover and let the cheese melt for about 10 more minutes.

              Serve hot in bowls, topped with a dollop of sour cream and a sprinkle of chopped green onions.

                Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 6