Description

This Homemade Crock Pot Cheesy Potato Soup is a comforting and hearty dish perfect for chilly days. Loaded with tender potatoes, sharp cheddar cheese, and a creamy broth infused with garlic, onions, and smoked paprika, it’s made effortlessly in a slow cooker to develop rich flavors and a velvety texture. Ideal for an easy weeknight dinner, this soup combines classic ingredients into a warming bowl of cheesy goodness.

Ingredients

Scale

Vegetables

7 potatoes, peeled and cut into 1-inch chunks
1 onion, finely diced into 1/4-inch pieces
3 garlic cloves, freshly minced

Seasonings & Spices

1.25 tsp salt
1.25 tsp pepper
1/2 tsp smoked paprika

Liquids & Dairy

6.5 cups chicken broth (preferably Swanson for richer base)
1 cup milk
1/2 cup cream (heavy cream)

Thickener

3 tbsp flour

Cheese

1.25 lb Tillamook Sharp Cheddar cheese

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Instructions

Prepare Ingredients: Peel and cut the potatoes into 1-inch chunks. Finely dice the onion into 1/4-inch pieces and mince the garlic cloves for maximum flavor.
Combine in Crock Pot: Add the potatoes, diced onion, minced garlic, salt, pepper, smoked paprika, and chicken broth into the slow cooker. Stir to combine all ingredients thoroughly.
Cook Soup: Cover and cook on low for approximately 4 hours (240 minutes), or until the potatoes are tender and fully cooked.
Prepare Thickening Mixture: About 30 minutes before the cooking time ends, whisk the flour into the milk until smooth to form a slurry, ensuring no lumps.
Add Dairy: Stir the milk and flour mixture along with the heavy cream into the slow cooker. Mix well and continue cooking uncovered for the remaining 30 minutes to allow the soup to thicken.
Add Cheese: Gradually stir in the shredded sharp cheddar cheese until melted and fully incorporated, creating a creamy and cheesy texture throughout the soup.
Final Touches: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your comforting cheesy potato soup.

Notes

Use freshly minced garlic to maximize flavor and aroma in the soup.
The smoked paprika adds a subtle smoky depth but can be adjusted or omitted based on preference.
Stir the flour and milk well before adding to avoid lumps in the soup.
For a vegetarian version, substitute chicken broth with vegetable broth and omit cheese if following strict vegetarian diets.
Leftovers store well in the fridge for up to 3 days and reheat gently to avoid curdling the dairy.