Skinny Crock Pot Potato Cheddar Soup

My Skinny Crock Pot Potato Cheddar Soup is the perfect vegetarian “set it and forget it” meal! You can let the yummy flavors simmer all day, adding the cheese and milk when you get home.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 -8
Author Julie Wunder


  • 2 pounds red potatoes peeled and cut into 1/2-inch cubes
  • 2 medium carrots chopped
  • 1 medium onion chopped
  • 64 oz vegetable broth
  • 1 teaspoon thyme
  • 1 teaspoon garlic minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 2 cups cheddar cheese


  1. Place potatoes, carrots, onion, broth, thyme, garlic, bay leaves, salt and pepper in the Crock Pot and cover.
  2. Cook on low 6-8 hours or high 3-4 hours or until the vegetables are tender. Remove the bay leaves.
  3. Stir in the milk and cook on high for another 15 minutes.
  4. Turn off heat, remove cover and let stand for 5 minutes.
  5. Stir in cheese until melted.

Recipe Notes

The cheese melts better the higher fat content. I recommend using half 2% cheese and half regular for reduced calories. For best melting use regular cheese.