The best slow cooker cheesy potato soup

Okay, so this Velveeta Cheesy Potato Soup recipe has seriously become my go-to, especially when I need something comforting and hands-off. You might have seen my stovetop version making the rounds, but so many of you asked for an easy slow cooker alternative, and honestly, it’s a game-changer! If you're looking for that perfect creamy, rich, and utterly satisfying potato soup with Velveeta, you've found it here. This isn't just any crockpot velveeta potato soup; it’s the one folks say went viral because it's just that good and easy. The true beauty of this recipe lies in its simplicity and the magic of the slow cooker. I mean, who wants to stand over a stove stirring for ages? This method lets the slow cooker do all the heavy lifting, making it ideal for busy weekdays or when you just want a cozy meal without the fuss. It's packed with flavor, reminiscent of those classic old-fashioned potato soup recipes, but with a modern, super easy twist that even features Simply Potatoes to fast-track your prep. Let's talk ingredients because they’re what make this soup shine. For that signature cheesy goodness, we're combining both Velveeta and a touch of Gruyere. Trust me, the Velveeta gives it that unbeatable melt-in-your-mouth creaminess that everyone craves in a cheesy potato soup, while the Gruyere adds a subtle nutty depth. We also use a can of Cream of Chicken with Herbs for extra flavor and body, which really ties everything together. The OCR mentioned reduced sodium chicken broth and heavy cream, which are key for the base. A dollop of sour cream stirred in later adds a lovely tangy richness. And for a hearty addition, diced ham is fantastic, but you can totally skip it or add cooked bacon pieces at the end for an extra smoky crunch – I always add my bacon right before serving so it doesn't get soggy! Putting this crockpot cheesy potato soup together couldn't be simpler. You just toss the Simply Potatoes, chicken broth, seasonings, and ham (if using) into your slow cooker. Let it cook on low for about 3 hours, or until those potatoes are perfectly fork-tender. Since we're skipping a traditional roux, I use an immersion blender right in the pot to get it wonderfully creamy and a little thicker. You can blend as much or as little as you like, depending on your preferred texture. After blending, stir in the Velveeta, Gruyere, heavy cream, sour cream, and the cream of chicken with herbs. Let it go for another hour on low, or until all the cheese has melted into a glorious, smooth consistency. The aroma filling your kitchen will be incredible, I promise! This crockpot cheesy potato soup with Velveeta cheese is truly a crowd-pleaser. It’s perfect for a chilly evening or just a comforting treat. Serve it with some crusty bread for dipping, and don't forget your favorite toppings like chives, extra shredded cheese, or those crispy bacon bits. It’s rich, it’s creamy, and it’s unbelievably easy – seriously, you have to try this recipe!