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Cheesy Potato Soup Crockpot


This warming Cheesy Potato Soup recipe yields 4 hearty servings, enjoy!

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Rate this recipe 4.7/5 (68 Votes)


  • 4 slices bacon
  • 1 1/2 cups chopped onion
  • 5 cups diced peeled russet potatoes (about 5 medium)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 carton (32 oz) Progresso® chicken broth (4 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 bag (8 ounce) shredded American and Cheddar cheese blend (2 cups)


Servings 4
Preparation time 15mins
Cooking time 440mins


Step 1

In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper

Cover; cook on Low heat setting 6 to 7 hours

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to high

Cover; cook about 30 minutes longer or until thickened

Stir in cheese until well melted

Crumble bacon; sprinkle over soup

One cup fat-free half-and-half or milk can be substituted for the half-and-half

Add 1/2 cup sliced carrot with the vegetables

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