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Easy Crockpot Potato Soup with Cheddar and Chives

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A creamy, comforting crockpot potato soup with sharp cheddar and fresh chives, inspired by a beloved diner recipe. This dump-and-go slow cooker meal is budget-friendly, kid-approved, and perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6–7 medium potatoes)
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 cup whole milk
  • 4 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 2 tablespoons fresh chives, chopped, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional garnishes: extra shredded cheddar, sour cream, crispy bacon bits, crushed potato chips

Instructions

  1. Prep your vegetables: Peel and dice the russet potatoes into 1/2-inch cubes. Dice the onion into small pieces (about 1/4-inch). Mince the garlic cloves. Place the diced potatoes in a bowl of cold water to prevent browning and remove excess starch.
  2. Layer ingredients in the slow cooker: Drain the potatoes and add them to a 6-quart slow cooker. Add the diced onion and minced garlic on top. Pour in the chicken broth (it should just about cover the potatoes). Do not add the milk or cream cheese yet.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
  4. Add the cream cheese and milk: Turn the slow cooker to warm or low. Add the cubed cream cheese and the cup of whole milk. Stir gently until the cream cheese is completely melted and incorporated.
  5. Blend to desired consistency: Use an immersion blender directly in the slow cooker to blend until smooth, or blend about half the soup for a chunky texture. Alternatively, use a potato masher or transfer some soup to a regular blender (be careful with hot liquids).
  6. Stir in the cheese and chives: With the slow cooker on warm, gradually add the shredded cheddar cheese, stirring constantly until fully melted. Stir in the chopped fresh chives. Taste and adjust salt and pepper as needed.
  7. Serve and garnish: Ladle the soup into bowls and top with extra shredded cheddar, fresh chives, sour cream, crispy bacon bits, or crushed potato chips. Serve immediately.

Notes

For best results, shred your own cheddar cheese from a block to avoid graininess. Soak diced potatoes in cold water for 5 minutes to remove excess starch. Add dairy only at the end of cooking to prevent curdling. If soup is too thin, mash some potatoes or stir in a cornstarch slurry. Leftovers keep in the refrigerator for up to 5 days and can be frozen for up to 3 months (best frozen before adding dairy).

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, cheddar chive potato soup, creamy potato soup, easy potato soup, comfort food, winter soup

Find it online: https://morselora.com/easy-crockpot-potato-soup-with-cheddar-and-chives/