Easy Slow Cooker Potato and Cheddar Soup Recipe

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.

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

This slow cooker potato soup recipe is mostly based on one of my favorite cookbooks, 100 Days of Real Food. We made just a few slight changes to fit 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 cheesy potato soup dinner ready when you get home.

Why This Slow Cooker Potato Cheddar Soup Works

The backbone of this recipe is the humble potato—ideally a russet or Yukon gold, which have higher starch content and break down nicely during slow cooking to create a naturally creamy base. As the potatoes cook in broth, they release starch, helping thicken the soup without relying solely on flour or cream.

Sharp cheddar cheese adds depth of flavor, delivering tang and richness that mild cheddar cannot. Melting the cheese toward the end of cooking ensures it blends smoothly into the hot soup without separating or becoming grainy.

Adding dairy near the end keeps the texture smooth and prevents curdling. The slow, gentle heat of the slow cooker is built for dishes like this—it allows the flavors of potato, onion, garlic, and broth to meld over hours, giving that comforting, bowl-to-hug feeling. Layering in toppings like bacon or green onions brings a contrast of texture and flavor that elevates the humble soup into something special.

Optional Add-Ins and Dietary Swaps

If you’d like to make your slow cooker potato cheddar soup even heartier, or adapt it for different dietary needs, here are some great options to consider.
You can stir in cooked diced ham or crisp-cooked bacon bits just before serving for a rich, savory touch. For extra vegetable content, try adding a cup of steam-blanched broccoli florets or a cup of frozen corn kernels in the last 30 minutes of cooking.

To make a vegetarian version, simply use vegetable broth instead of chicken broth and omit the ham or bacon. If you need gluten-free, swap out the all-purpose flour used for thickening with cornstarch (about 1 tablespoon mixed in cold water) and use a gluten-free cream soup if your recipe uses a condensed soup base.

For a lighter version, you can reduce the cheddar cheese by half, swap heavy cream for half-and-half, and omit the bacon topping. These simple tweaks allow you to tailor the soup to your taste or lifestyle while keeping the delicious creamy, cheesy base intact.

How to Serve & Texture Tips

One of the best parts about this slow cooker potato cheddar soup is how you can customize its look and texture before serving. For a chunkier version, simply leave the potatoes cubed and stir gently just before ladling into bowls so you still see distinct potato pieces. For a smoother, creamier texture, use an immersion blender to blend about one-third of the soup directly in the pot (or carefully transfer a cup or two to a blender and return it). This creates a thicker base without losing all of the potato chunks.

When it’s time to serve, offer a topping bar so every diner can personalize their bowl. Great topping ideas include shredded sharp cheddar, sour cream dollops, chopped green onions or chives, crumbled bacon, diced cooked ham, and a sprinkle of smoked paprika or crushed red pepper for a hint of heat.

As far as sides go, this soup pairs beautifully with a crusty bread slice like sourdough or a garlic baguette, a fresh mixed-greens salad with vinaigrette to cut the richness, or even roasted Brussels sprouts for a veggie side. Serve hot in deep bowls with an extra sprinkle of cheese or herbs just before serving for that cozy “restaurant at home” feel.

Slow Cooker Setup & Timing Tips

Start by spraying the inside of your slow cooker with non-stick cooking spray or using a slow-cooker liner for easier cleanup. Use a 5- to 6-quart slow cooker for the recipe size shown; if you use a larger pot, the cooking time may need slight adjustment.

For this soup, cook on LOW for 6–8 hours or on HIGH for about 3–4 hours until the potatoes are fork tender. If you’re using very large chunks of russet potatoes, aim toward the longer cook time; if you’ve diced them smaller, the shorter end may suffice.

About 30–60 minutes before serving, add the cheddar cheese and any heavy cream or half-and-half. If cheese is added too early, the fat may separate and the texture may become grainy, so adding it near the end helps maintain a smooth, creamy finish. If your soup appears too thin, you can thicken it by whisking 1 tablespoon of flour or cornstarch with ¼ cup of cold milk, stirring it into the pot, and cooking an additional 15 minutes. Conversely, if it’s too thick, stir in additional broth or milk a little at a time until you reach your desired consistency.

Storage and Reheating Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently in a saucepan or back in the slow cooker on the “warm” or “low” setting, stirring occasionally so the cheese doesn’t settle or separate. If the soup has thickened too much in the fridge, stir in a splash of milk or broth during reheating to loosen it.

You can freeze this soup after it has cooled completely. Ladle it into freezer-safe containers leaving about ½-inch headroom for expansion and freeze for up to 2 months. To thaw, transfer to the refrigerator overnight, then reheat gently on the stovetop, stirring and adding a little extra broth or milk if needed to restore creaminess. Note that the potato texture may soften slightly and dairy might separate a bit; stirring in a small splash of cream or milk at the end helps restore the texture.

Potato and Cheddar Soup Step by Step

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

Preparation

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.

Potato and Cheddar Soup Leftovers

Storage: Let the soup come to room temperature then store it in an airtight container in the refrigerator for 2-3 days. 

Reheating: The best way to reheat your creamy potato soup is in a small saucepan on the stove top over medium heat until warmed through. The potatoes may start to break down a little bit, so you lose some of the creamy texture when reheating. 

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 minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

cheese

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cheesy potato soup

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creamy potato soup

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crock pot potato soup

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crockpot cheesy potato soup

|

one pan

|

potato cheese soup

|

potatoes

|

slow cooker

|

slow cooker cheesy soup

|

slow cooker potato cheddar soup

|

soup

Dietary Needs:

Egg-Free

|

Nut-Free

Cooking Method:

Slow-Cooker

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/Crock Pot
• 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

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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.

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