Warm up with a big batch of this creamy cheesy potato soup. It’s packed full of hearty red potatoes and creamy cheddar cheese sauce! It can be made as an instant pot soup recipe, stove-top, or slow cooker. Thank you to Rico’s for sponsoring this post.
It’s finally starting to feel like soup weather around here and I am taking full advantage by making as many soups as I can. Not only is it a filling and frugal way to feed your family but soup is so versatile!
I love that this creamy cheesy potato soup is filled with just a few ingredients that simmer into a thick and creamy potato soup. Serve it with a crusty bread or in a bread bowl and you are all set with a warm-you-up meal. You can make this soup on your stove top, slow cooker, or instant pot!
Which potatoes to use?
I use red potatoes in this recipe and I do not take the skins off. This is a personal preference. I like that it adds a bit of color to the soup. The skins blend up nicely but do add some pops of red to this cheesy soup.
If you would rather have the skins peeled, you totally can. It does not change the cook time at all. If you have lots of potatoes to use up, try our recipe for instant pot baked potatoes.
Ingredients in creamy cheesy potato soup
- Red potatoes
- Vegetable broth
- Rico’s Premium Cheddar Cheese Sauce
- garlic powder
- onion powder
Converting to a slow cooker or instant pot recipe
You can absolutely make creamy cheesy potato soup in your slow cooker or pressure cooker.
For the crockpot:
Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the cheese, cover, and let cook for another 30 minutes.
For the Instant Pot:
Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to saute and mix in the cheddar cheese sauce. Let simmer 10 minutes and serve.
The Cheese Sauce Used for Cheesy Potato Soup
We use Rico’s Premium Cheddar Cheese Sauce for this recipe. If you haven’t cooked with Rico’s products before, you are in for a treat. We love cooking with Rico’s because it is an easy way to add an extra layer of flavor to favorite dishes.
Their cheese sauces are so versatile, you can use them for a queso recipe, nacho dish, holiday casserole, side dish, or entree (like this taco casserole). We found our Rico’s Premium Cheddar Cheese Sauce at Walmart.
Serve this in Italian Bread Bowls
- 3 pounds red potatoes, quartered
- 4 cups vegetable broth
- 4 cups water
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 2 cans Rico's Premium Cheddar Cheese Sauce
- Green onions for garnish, optional
- Place quartered potatoes in a stock pot.
- Pour in vegetable broth, water, and seasonings over the potatoes. Mix well.
- Bring to a boil. Cover, and let simmer for 20 minutes. Stir occasionally.
- Using a blender or immersion blender, blend the soup until smooth.
- Mix in the two cans of Rico's Premium Cheddar Cheese Sauce. Cover and let simmer an additional 20 minutes. Mix occasionally.
- Serve hot with a hunk of crusty french bread.
For the slow cooker:
Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the two cans of Rico's Premium Cheddar, cover, and let cook for another 30 minutes.
For the Instant Pot:
Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to saute and mix in the two cans of Rico's Premium Cheddar. Let simmer 10 minutes and serve.
Amount Per Serving Calories 418
You may also like:
- Broccoli Cheese Soup
- Pressure Cooker Vegetable Beef Soup
- Slow Cooker Creamy Chicken Pot Pie Soup with Biscuits
- Crockpot Buffalo Chicken
- Crockpot Cajun Sausage and Potatoes
We love warming up with a big batch of soup on cold nights and this creamy cheesy potato soup works perfectly!