Crock Pot Cheesy Potato Soup
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.
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| 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.
