Crock Pot Cheesy Potato Soup

14 February 2020 Bookmark • 0

I’ve been on a true soup-kick lately and this ultra-creamy Crock Pot potato soup recipe is one that my whole family loves.

I just can’t help it, y’all. A Crock Pot may be a Crock Pot to me, albeit it’s not a Crock Pot . Who’s confused? HA! If you’re interested, this is often the Crock Pot i exploit the foremost in my very own kitchen.

Crock Pot Cheesy Potato Soup

The pound of Velveeta cheese during this soup just about means it tastes perfect. Yep, I said it. This potato soup is perfect!

This soup actually jogs my memory of the cheddar potato soup from Bob Evans which I’ve been hooked in to for several years.

I love to feature some fresh chopped green onions and crispy crumbled bacon to the highest of my Crock Pot potato soup, but it’s certainly good empty added!

INGREDIENTS:

6 large peeled, Yukon Gold potatoes cut in 1/2 -inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoons salt
1 teaspoon pepper
4-6 cups 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
Bacon, fried and crumbled, optional
green onions, optional

INSTRUCTIONS:

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 OR 6-8 hours on low, until potatoes are completely cooked and fork tender.
At the end of the cooking time in step 1, 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. Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.