Cream of Potato & Cheddar Cheese Soup

Cindi Bauer


One day my daughter Jen had given me some of her Yukon Gold Potatoes from her garden. I then decided I'd quickly throw a potato soup together in my crock-pot. Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.


★★★★★ 1 vote

Slow Cooker Crock Pot


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  • 6 cups
    peeled, cubed, yukon gold potatoes
  • 1 cup
    diced red onion
  • 1/2 cup
    diced celery
  • 1 tsp.
    garlic powder
  • 1/4 tsp.
    ground white pepper
  • 1 (14 oz.)
    can chicken broth
  • 1 (14 oz.)
    can low sodium chicken broth
  • 1
    (10.5 oz.) can cream of celery soup
  • 1 cup
    half-and-half cream
  • 1-1/2 cups
    shredded sharp cheddar cheese
  • Garnish:
    cheese & garlic flavored croutons, optional

How to Make Cream of Potato & Cheddar Cheese Soup


  1. Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
  2. Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.
  3. Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
  4. Cover the crock-pot, and let sit until the cheese melts.
  5. Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.

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