Cheesy Potato Soup (Easy Slow Cooker Cheesy Potato Soup Recipe)

I first made this soup on a day when the fridge was looking sparse and I needed something warm and soothing. What started as a “use what I have” idea turned into a family favorite that we now make all winter long. The best part? It cooks beautifully in a slow cooker or on the stovetop, and it’s the perfect meal to set out with toppings like crispy bacon, chives, and a dollop of sour cream.

What makes this soup healthy?

This lighter cheesy potato soup is naturally filling thanks to nutrient-rich potatoes, onion, and garlic. Potatoes provide potassium and fiber, and using broth instead of heavy cream keeps the soup silky without being overly rich. Sharp cheddar goes a long way in flavor, so you don’t need a huge amount to get that classic cheesy goodness. When you’re trying to make healthier comfort food recipes for cold weather, this one delivers big flavor with simple, wholesome ingredients.

RELATED: This Easy Slow Cooker Broccoli Cheddar Soup is creamy, cozy, and full of flavor. It’s one of those meals that fills your kitchen with the most amazing aroma while the slow cooker does all the heavy lifting.

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Ingredients you’ll need to make this soup recipe

• Potatoes (Russet or Yukon Gold): These soften nicely and give the soup its creamy base.
• Onion: Adds savory depth and builds the flavor right from the start.
• Garlic: A little goes a long way in giving this soup a comforting aroma.
• Chicken broth: Helps keep the soup light while giving it a cozy homemade flavor.
• Milk or half-and-half: Creates creaminess without making the soup heavy.
• Sharp cheddar cheese: Melts smoothly and brings the classic cheesy potato soup flavor.
• Butter: Helps the onions cook down and adds a soft richness.
• Salt and pepper: Simple seasoning that brings everything together.
• Bacon (optional): Crispy crumbles on top add savory crunch.
• Chives, green onions, extra cheese, sour cream: Perfect toppings for serving.

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Why you’ll love this cheesy Potato Soup

This easy cheesy potato soup is thick, cozy, full of flavor, and perfect for weeknights. It works great as a main dish or served in small bowls at gatherings. If you love slow cooker comfort food, you’ll be thrilled with how hands-off this can be. It’s kid-friendly, budget-friendly, and incredible reheated for lunch the next day.

Step-by-step instructions for making this soup

1. Melt the butter in a large pot over medium heat. Sauté the chopped onion until soft and translucent.

1. Add garlic and cook briefly until fragrant.

1. Add the diced potatoes and chicken broth. Bring to a gentle boil, then reduce heat to a simmer.

1. Cook until the potatoes are fork-tender.

1. Mash some of the potatoes for a chunky texture, or blend part of the soup for a smoother finish.

1. Stir in the milk, then sprinkle in the shredded cheddar little by little until melted.

1. Season with salt and pepper.
2. Serve warm with bacon, chives, extra cheese, or sour cream.

Slow cooker method: Add the sauteed onion and garlic, diced potatoes and chicken broth. Cook on low for 6–7 hours or high for 3–4 hours. Mash or blend the potatoes, and stir in milk and cheese at the end.

Make this easy Cheesy Potato Soup, then check out my Homemade French Onion Soup, my Easy Italian Minestrone Soup and more of my easy winter soup recipes. 

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TIPS AND FREQUENTLY ASKED QUESTIONS

Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.

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This cozy Cheesy Potato Soup is a tasty and healthy comfort food recipe that warms you from the inside out—perfect for a cool autumn night or a frosty winter day. Enjoy every creamy spoonful!

5 from 1 vote

Easy Cheesy Potato Soup Recipe

Janice

Rich, creamy, and comforting, this soup combines tender potatoes and sharp cheddar cheese for a warming bowl of deliciousness. Add a topping of crispy bacon, chives, or sour cream to elevate the texture and flavor even more.

prep: 20 minutes mins

cook: 30 minutes mins

Total: 50 minutes mins

calories:

servings: 6 servings

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Ingredients 

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For the soup:

• ▢ 4 to 5 medium potatoes (Russet or Yukon Gold, peeled and diced)
• ▢ 1 medium onion (chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 4 cups chicken broth
• ▢ 1 cup whole milk or half-and-half
• ▢ 2 cups sharp cheddar cheese (shredded)
• ▢ 4-6 slices of bacon (cooked and crumbled (optional, but recommended))
• ▢ 2 Tbsp butter
• ▢ Salt & pepper (to taste)

Optional garnishes:

• ▢ cheddar cheese
• ▢ chopped chives
• ▢ green onions
• ▢ sour cream

COOK MODEPrevent your screen from going dark

Instructions

• In a large pot, melt butter over medium heat. Add the onion and sauté until soft and translucent (about 5 minutes). Add the garlic and cook for about 30 seconds until fragrant.
• Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer and cook until potatoes are fork-tender (about 12-15 minutes).
• Once potatoes are tender, use a potato masher for a chunkier texture or immerse half the soup in a blender (or use an immersion blender) for a smoother consistency. Return any pureed portion back to the pot.
• Stir in the milk, then gradually add the shredded cheddar cheese, stirring until melted and the soup is smooth. Season with salt and pepper to taste.
• Serve hot, topped with crumbled bacon, extra cheese, chopped chives, or a dollop of sour cream.

Notes

This soup can be thinned with additional chicken broth as desired.

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