Cheesy Potato Soup

16 Nov, 2018
 Cheesy Potato Soup is one of my family’s favorite dishes to make when it is cold outside. I love soup season because nothing beats enjoying a hot bowl of soup cuddled up under a blanket in front of the fireplace. This loaded baked potato soup is super easy to make, I included instructions for making it in a crockpot or on the stove. It has a creamy texture and can be made as smooth or chunky as you prefer.

This simple Crockpot Potato Soup is made with real cheese which adds so much flavor. I make mine with cheddar because I always have some on hand but you can use whatever cheese you prefer, except mozzarella because it gets super stringy.

How to thicken potato cheese soup
Potato Cheese soup is thickened by adding cornstarch whisked into some milk to the hot soup and cooking for 15-30 minutes. The melted cheese also make the soup creamy. If you prefer a thicker texture you can blend part of the soup with an immersion blender, the potatoes will also make the soup creamier.

Can potato cheese soup be frozen?
This soup has milk and cheese in it so it won’t hold up well in the freezer.  Soups like this cheesy potato soup take on a grainy texture and separate when defrosted and rewarmed. So freezing the cooked soup is not something you should do but you can freeze the base soup without the milk and cheese and add those later during reheating.
Ingredients :
  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 1-2 garlic cloves minced
  • 2 stalks celery diced
  • 2 lbs potatoes about 5 medium
  • 4 cups chicken broth or vegetable broth
  • 1/2 cup milk
  • 2 tablespoons cornstarch
  • 2 cups shredded cheddar cheese
  • 1 tsp dried or fresh thyme
  • salt and pepper
Serve with:
  • Sour Cream
  • Shredded Cheese
  • Cooked Bacon
  • Ham
Instructions :
  1. In a pan or the insert of your slow cooker heat olive oil over medium heat. Add onions and saute for 3-4 minutes, add garlic and cook for 1 more minute. Then add diced celery and saute for a few more minutes.
  2. In the meantime, peel and dice the potatoes.
  3. Spray slow cooker insert with cooking spray. In cooker, combine sauteed onion mixture, potatoes, and broth. (Instructions for cooking on the stove are below the recipe card)
  4. Cover and cook on high for 3-4 hours or on low for 7-8 hours.
  5. Increase heat setting to high. Whisk cornstarch and milk together. Stir into soup. Cook for 15-30 minutes or until thickened. Puree or mash part of the soup if you want a creamier texture.
  6. Stir in cheese until well melted. Add thyme and adjust seasoning to taste.
  7. Serve topped with sour cream, more cheese, and cooked, crumbled bacon.
Next Post Previous Post