Crock-Pot Shredded Potato Soup

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This recipe for Crock-Pot Shredded Potato Soup tastes just like mom used to make and is easy to throw together. Warm & cheesy it hit the spot on a cold day!

Crock-Pot Shredded Potato Soup

When making this recipe for Crock-Pot Shredded Potato Soup I was very thankful  to have another adult around as I ended up having to rinse out all the milk that I accidentally added way too soon.  Nothing like throwing an ingredient in and going…oops..how do I get that back out?

Luckily it was easy to fish out what couldn’t get rinsed off, and rinse off the rest. Then start over again.  We had guests over that evening and they said it tasted just like their mom’s made, and my kids enjoyed it as well.

The shredded potatoes make for a smoother soup than if you used cubed potatoes like you would find in other potato soup recipes. You still get some nice potato texture but they are not quite chunks of potatoes. Corn is a nice addition too that adds another flavor profile as well as more texture. You could also add some cooked and diced bacon at the end of the cooking time when you add the milk and Velveeta. That would add a nice smoky flavor. And let’s face it, bacon is always a good thing!

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Crock-Pot Shredded Potato Soup Recipe

Shredded potatoes are transformed in an absolutely delicious cheesy potato soup that is cooked low and slow in your slow cooker. Serve with a side salad and some crusty bread for a great dinner or lunch!

Print Recipe Crock-Pot Shredded Potato Soup Recipe Shredded potatoes are transformed in an absolutely delicious cheesy potato soup that is cooked low and slow in your slow cooker. Serve with a side salad and some crusty bread for a great dinner or lunch!

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	8people
Prep Time	15minutes
Cook Time	4hours on HIGH

Ingredients

• 8 whole Potatoes shredded - do not shred until you're ready to assemble soup
• 1 whole Onion finely minced
• 2 tablespoons Butter
• 2 whole chicken bouillon cubes
• 2 tablespoons Mrs. Dash Garlic & Herb Seasoning
• 6 cups Water
• 1 Tablespoon Salt
• 2 Cups Milk
• 1/2 Cup All-Purpose Flour
• 15.25 Oz. Corn (Canned)
• 1/2 Pound American Cheese such as Velveeta brand
• 1 Tablespoon Paprika

Servings: people

Ingredients 8 whole Potatoes shredded - do not shred until you're ready to assemble soup 1 whole Onion finely minced 2 tablespoons Butter 2 whole chicken bouillon cubes 2 tablespoons Mrs. Dash Garlic & Herb Seasoning 6 cups Water 1 Tablespoon Salt 2 Cups Milk 1/2 Cup All-Purpose Flour 15.25 Oz. Corn (Canned) 1/2 Pound American Cheese such as Velveeta brand 1 Tablespoon Paprika Servings: people

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 8people Prep Time 15minutes Cook Time 4hours on HIGH

Instructions

1. In 7 quart crock-pot pour water, bouillon, Mrs. Dash, Salt, and Butter.
2. Peel and shred the onion and add.
3. Peel and shred the Potato’s, if potatoes begin to change color put in a strainer.
4. Rinse off the potato’s under water to remove excess starch build up, if potato’s changed color.
5. Cover and cook on high for 3 hours.
6. After 3 hours mix milk and flour together and add to crock-pot.
7. Add can of corn.
8. Cut up 1/2 pound of Velveeta into chunks and add to soup and recover and cook for remaining hour.
9. When hour is up, stir well to make sure Velveeta has melted well and then garnish with paprika.

Recipe Notes

This can also be cooked on low for 8 hours, still wait til the last hour to add the milk, flour and velveeta ingredients. Do not skip rinsing off the potatoes if they change colors. Starch can build up when shredding depending on what kind of potato you use, which is what changes the color. Rinsing rinses the starch off.

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