Slow Cooker Cheesy Potato Soup

This slow cooker cheesy potato soup can be prepped in as little as 15 minutes if you want to use the “easy” ingredients being simply potatoes, pre shredded cheese, and bacon crumbles.  Toss everything in your slow cooker and let it do the work while you address more important tasks.

I can tell you that this slow cooker cheesy potato soup is perfect to throw together for a pot luck or gathering bc even though its very simple,  it’s also packed with deliciousness!

We love to top with more bacon crumbles and shredded cheese, while serving with some club crackers!

If you love easy, delicious soup recipes you will wanna check out my original viral stovetop potato soup recipe here, Viral Cheesy Potato Soup, Marry Me Chicken and Potato Soup, or this delicious Ham and Cheddar Chowder that is a perfect use of that leftover ham from holiday gatherings.

If you are just looking for some other easy weeknight recipes,  I have you covered here comforting dinner recipes.

Why You’ll Love this Recipe

• 15 min prep time: I mean, thats as easy as it gets.
• Slow Cooker is used: that means only 1 cooking vessel to clean making life easier.  If you use a slow cooker liner,  there is virtually no clean up!
• Everyone will enjoy it!: It has cheese, bacon, and potatoes.  Need I say more?

Ingredients for Slow Cooker Cheesy Potato Soup

• “Simply potatoes”: Sometimes I’ll use russets instead if I already have some.  Around 4 medium sized russets is perfect. It just takes a little more time to cut them up instead of simply dumping in the slow cooker.
• Reduced Sodium Chicken Broth: I like to use reduced sodium here bc we are getting sodium from plenty of the other items.  You can always additional salt to taste.
• Diced ham: Feel free to cut this in half if preferred but I think the ham really adds some nice flavor and makes the soup heartier.
• Bacon pieces:  You can cook your own bacon(I’d use about 1/2 lb) but that is gonna make the prep longer.  I always have a bag of bacon crumples from Sam’s Club or Costco in my fridge for recipes like this.
• Heavy Cream: Adds richness and flavor to this soup!  Use half and half or whole milk if you don’t have heavy cream.
• Sour cream: Adds great flavor and the acidity really brings out the other flavors in this soup!
• Cream of Chicken: I like to use the CoC with herbs for extra flavor but use wherever you prefer.  And if you are not a fan,  just leave it out…
• Cheddar Gruyere Cheese: You use whatever you prefer here. I sometimes switch between cheddar gruyere, cheddar jack, or even Colby jack.  Pre shredded def speeds up prep time and cuts down on clean up but I like shred my own cheese bc it def melts better.
• Velveeta: Some people don’t like velveeta but I personally love it!  If you are in the former group,  leave it out and double your Cheddar Gruyere or whatever cheese you are using.  I think velveeta helps improve consistency and creaminess, though.
• Potato Slayer Seasoning: This is my favorite seasoning for all things veggie related.  It’s found at Walmart but my local Kroger and Meijer both also have it so chances are you can find it too.  If you can’t or don’t wanna buy it I typically sub 1 tbsp tomato bouillon, 1/2 tsp dried dill, and 1/2 tsp red pepper flakes in this particular dish.
• Garlic powder: keeps the vampires away and adds great flavor!
• Black pepper: I’m a big fan of black pepper in everything.  Use more or less if you like.
• Smoked paprika: You can use regular paprika but it doesn’t pack the same flavor as smoked.
• Onion powder: I’m just not an onion fan but this does lend some flavor.  Use more if you like or even dice up an onion and throw it in when you add the potatoes.
• Dried thyme: Thyme has notes of citrus and wood,  is great in savory dishes!  If using fresh thyme,  3/4-1 tsp would suffice.
• Dried rosemary: Rosemary is another earthy, woodsy flavor that really enhances savory dishes.  Just as with the thyme,  you will want to triple the amount if using fresh Rosemary.
• Dried sage: Woodsy and piney with hints of lemon is how sage is described.  I like using it in a lot of savory dishes.  Triple the amount for fresh!

How to make Slow Cooker Cheesy Potato Soup

1. After making this several times,  this is how the order I add ingredients. Add all ingredients to at least a 6qt slow cooker except your heavy cream, sour cream, and cheese, and bacon.

2. Turn slow cooker on high for at least 3-4 hrs for russets,  the simply potatoes may be fork tender sooner.

3. Once potatoes are tender you can do a couple things to make this creamier and thicker.  I typically just stick an immersion blender in the corner of the slow cooker and blend some of the potatoes. You can also add a couple cups to a reg blender and add it back.  Or lastly,  just add some corn starch slurry if you wanna thicken it a bit.

4. Now add shredded cheese, Velveeta and heavy cream, cook for additional hour.

5. At this point, add the ham and the cooked bacon to the soup and stir until well combined.

6. Enjoy!

Expert Tips

• Add the cheese and dairy in the last hour: this prevents the dairy from seperating and making the soup oily.
• If you don’t have an immersion blender: Add a couple cups to a regular blender and then back in the slow cooker.
• Be patient: I have found if I’m using russets that I cut up myself,  they take longer to get fork tender than the simply potatoes.
• Change up your cheeses: If you want some flavor variety, try different cheeses!
• Change up your potatoes: Don’t wanna use simply potatoes,  feel free to use any variety.  Red potatoes will have a little firmer texture and the Goldens will be creamier!

Storage and Freezing

You can store this in an airtight container for 4-5 days in the fridge.

I have personally never frozen it bc we always finish the leftovers (big potato soup fans) but it should be fine for up to 2 months.  Just note that when reheating its very possible the dairy will separate making it more oily and the potatoes might get mushy.

FAQs

How do I keep the cheese from separating?  Keep the temp on low.  I don’t like putting anything in the slow cooker that contains dairy on the high setting.  It makes it curdle and separate.

How long do the potatoes take to cook? In my experience it takes the “simply potatoes” 3-4 hrs on low to get for tender but fresh russets closer to 5-6 hrs.  Plan accordingly!

Can I leave out the Velveeta? Yes,  just double the amount of the other cheese you are using.

Can I use a different variety of potatoes? Yes,  any variety will work. Cooking times should be fairly close on all varieties.

Can I use pre shredded cheese? Yes,  thats fine.  It doesn’t melt quite as well bc of the anti caking compounds its covered with but for the sake of convenience it totally works!

Can I make this on the stove top?  If you prefer a stove top recipe then use this one Stovetop Cheesy Potato Soup.  The slow cooker version is great but the stovetop version has even more flavor!

More Easy and Delicious Dinner Recipes

• Slow Cooker Minute Steak and Gravy
• 7-UP Chicken and Dumplings
• Baked Ziti
• Loaded Enchilada Casserole
• Creamy Chicken Noodles

Slow Cooker Cheesy Potato Soup

This slow cooker cheesy potato soup can be prepped in as little as 15 minutes if you want to use the "easy" ingredients being simply potatoes, pre shredded cheese, and bacon crumbles.  Toss everything in your slow cooker and let it do the work while you address more important tasks.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Servings: 8

Equipment

• Slow Cooker
• Potato Slater seasoning
• immersion blender

Ingredients

• 2 bags simply potato diced Potatos 20 oz bags
• 4 cups reduced sodium chicken broth
• 8 oz diced ham
• 1.5 cups heavy cream
• 4 oz sour cream
• 1 can cream of chicken with herbs preferably
• 8 oz shredded cheddar gruyere cheese 6-8 oz
• 8 oz velveeta cheese
• 1 cup bacon pieces
• 1 tbsp potato slayer seasoning
• 2 tsp garlic powder
• 1.5 tsp black pepper
• 1.5 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp dried sage

Cook ModePrevent your screen from going dark

Instructions

• Add all ingredients to slow cooker except cheese and heavy cream.
• Cook on high for around 3-4 hrs, make sure Potatoes are fork tender.
• After Potatoes are tender, use immersion blender in corner of slow cooker to help thicken and make creamier.
• Now add shredded cheese, velveeta and heavy cream, cook for additional hour.
• At this point, stir well until everything is well combined. Stir bacon pieces in and enjoy!

Video

Notes

Use pre shredded cheese if you really want to make this easy!  If you don't like velveeta,  leave it out and just add 8 more oz of shredded.  I am personally just a fan of velveeta.  Salt to taste although I didn't feel it needed any additional.  Cook bacon if you prefer that over bacon pieces.  Lastly,  if you wanna check out the stovetop recipe just search "potato" in recipes!

Storage: 
You can store this in an airtight container for 4-5 days in the fridge.

I have personally never frozen it bc we always finish the leftovers(big potato soup fans) but it should be fine for up to 2 months.  Just note that when reheating its very possible the dairy will separate making it more oily and the potatoes might get mushy.

Tips: 

• Add the cheese and dairy in the last hour: this prevents the dairy from seperating and making the soup oily.
• If you don't have an immersion blender: Add a couple cups to a regular blender and then back in the slow cooker.
• Be patient: I have found if I'm using russets that I cut up myself,  they take longer to get fork tender than the simply potatoes.
• Change up your cheeses: If you want some flavor variety, try different cheeses!
• Change up your potatoes: Don't wanna use simply potatoes,  feel free to use any variety.  Red potatoes will have a little firmer texture and the Goldens will be creamier!