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Creamy Slow Cooker Potato Cheese Soup

Rated as 3.89 out of 5 Stars

"Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts."
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Ingredients

5 h 30 m servings 180 cals
Original recipe yields 18 servings

Directions

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  1. Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
  2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
  3. Cover, and cook 5 hours on High, or 8 hours on Low.
  4. Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 180 calories; 6 g fat; 26.7 g carbohydrates; 5.4 g protein; 17 mg cholesterol; 366 mg sodium. Full nutrition

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Reviews

Read all reviews 109
  1. 150 Ratings

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Most helpful positive review

This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I sk...

Most helpful critical review

This recipe turned out okay, but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay, just looked like cottage ch...

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This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I sk...

This recipe turned out okay, but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay, just looked like cottage ch...

I loved this recipe. My husband thought it was a little "grainy" and thick. It was almost like cheesy mashed potatoes...but the flavor was delicious. I would definitely make it again, but fac...

Fantastic soup! I didn't have any bacon, so I used the leftover Easter ham and added some green onions and dill spice to the other ingredients. I do agree on the liquid ratio, so I added enoug...

You can play around with this recipe a lot. Firstly, I didn't measure the liquid. If I felt it was getting too thick, I just added more. Didn't use water or base; only chicken broth and fat free...

We loved this soup, which is easy & fulfilled all our expectations of cheesy potatoe-y goodness. And I am an Idaho girl, so I love potatoes ! Don't skip the puree step. Recommend thick-cut, butc...

Great recipe and easy to make! The only thing I would do differently is add the cooked bacon the same time as the rest of the ingredients for more flavor.

Tasted pretty good, but not good enough for all the time and effort that went into it. Didn't taste like I had anticipated it would. Not like the restaurants soup. Similiar, but no cigar! Had to...

I took this recipe and made it a little healthier/lighter. Just by looking at the recipe before I made it, four cups liquid would not be enough for five pounds of potatoes. I used organic red po...