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.
Originally Published On: October 29, 2017
Last Updated On: November 13, 2019
Easy Slow-Cooker Potato and Cheddar Soup
- 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
- 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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