Easy Slow-Cooker Potato and Cheddar Soup

When the weather cools off, it’s a great time to break out the slow-cooker. Make this delicious potato and cheddar soup for an easy dinner.

When the weather starts to cool down I love to pull out the slow-cooker and start making some delicious soups and chili recipes. I also love almost anything with potatoes, so decided I needed to try some potato soup recipes. Since cheese is also a favorite I made a potato and cheddar soup.

This recipe is mostly based on one of my favorite cookbooks, 100 Days of Real Food. We made just a few slight changes to make it to our tastes. We also realized that in the book she says it’s good to freeze. The soup does not reheat well for us. This is one to make with a larger group or make sure to eat leftovers within a day or two.

Since this is a slow-cooker recipe, it’s great for those busy weekday dinners. Get everything started in the morning. You will have a delicious dinner ready when you get home.

Step by Step

Start by chopping up the potatoes and onions. I usually cut the potatoes into pieces that are about 1 inch, and chop the onion very small. You don’t want to bite into a huge chunk of onion when eating the soup.

Place the potatoes, onion, garlic, and chicken broth into the slow cooker. Put on the lid and cook on low for 6-8 hours or high for 4 hours.

Use a potato masher to lightly mash up the potatoes. You don’t want to go overboard and make mashed potatoes in there. You want to crush the potatoes a little bit to release some of the starch into the soup. Add the butter and heavy cream. Use an immersion blender to combine.

Add the cheddar cheese in and stir until it has melted into the soup. Serve the soup warm and garnish with some freshly chopped green onions if desired.

Recipe

Easy Slow-Cooker Potato and Cheddar Soup

When the weather cools off, it’s a great time to break out the slow-cooker. Make this delicious potato and cheddar soup for an easy dinner.

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Course:

Main Dish

Cuisine:

American

Keyword:

cheese

|

one pan

|

potatoes

|

soup

Servings: 6 cups

4.84 from 6 votes

Ingredients

• 4 potatoes
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 4 cups chicken broth
• 2 tbsp butter
• 1/2 cup heavy cream
• 2 cups cheddar cheese (shredded)
• Toppings such as cheddar cheese, sour cream, bacon, sliced green onions

Recommended Equipment

• Chef Knife
• Cutting Board
• Slow Cooker
• Garlic Press
• Immersion Blender

Instructions

• Cut the potatoes into 1-inch cubes and place in a slow-cooker
• Add the onion, broth, and garlic
• Cook on high for 4 hours or low for 7 hours
• Add the butter and puree the soup with an immersion or hand blender
• Stir in the cream and cheddar cheese
• Serve the soup warm with desired toppings

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Easy Slow-Cooker Potato and Cheddar Soup

Amount Per Serving (1 cup)

Calories 350.7 Calories from Fat 217

% Daily Value*

Fat 24.09g37%

Saturated Fat 15g75%

Cholesterol 76.76mg26%

Sodium 863.07mg36%

Potassium 783.05mg22%

Carbohydrates 20.95g7%

Fiber 3.78g15%

Sugar 0.8g1%

Protein 14.36g29%

Vitamin A 785.59IU16%

Vitamin C 28.45mg34%

Calcium 341.35mg34%

Iron 5.17mg29%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Related Recipes

• Beef and Pork Chili in the Slow Cooker
• One-Pot Potato and Cream Cheese Soup
• White Cheddar Chicken Pasta
• French Onion Steak