Once the potatoes are fork-tender, I mix the cornstarch with cold water in a small bowl to make a smooth slurry. I pour it into the crockpot and stir gently. This step is like magic—it transforms a thin broth into a thick, creamy base. Then I add the milk and cheddar cheese. Watching the cheese melt into the hot soup is one of my favorite moments in the process. The soup instantly becomes velvety, rich, and beautifully cheesy.
I give everything one more slow stir and let it cook for an additional 20–30 minutes on low. This last stretch helps the flavors meld and allows the soup to thicken fully. When I lift the lid at the end, the soup has become thick, hearty, and absolutely stunning—a creamy potato dream. I ladle it into bowls while it’s still steaming hot, and it always feels like a warm blanket on a chilly night.
Pro Tips for Best Results
I tested this recipe several ways, and one thing I learned quickly is that the type of potato matters. Yukon Gold potatoes stay creamy and buttery without falling apart, but if you want a thicker soup, Russet potatoes break down beautifully. I’ve even used a mix of both when I wanted the best of both textures.
Another tip is to sauté the onions in a little butter before adding them to the crockpot. It’s optional, but it adds a layer of sweetness and depth that makes the soup taste more developed. When I have the extra few minutes, I always take the time to do this step—trust me, it’s worth it.
If you love extra richness, replace one cup of milk with half-and-half or evaporated milk. I’ve done this on especially cold days when I wanted something ultra-comforting, and it turned the soup into a luxurious, velvety bowl of heaven. It’s the kind of richness you’d expect from a restaurant, but without the restaurant price tag.
And finally, don’t forget to stir slowly after adding the cheese. If you stir too vigorously, the potatoes can break apart more than you want. Gentle stirring helps preserve the chunks while still blending the cheese smoothly into the broth.
Common Mistakes to Avoid
The first time I made this soup, I made the mistake of adding the cheese too early. If you add milk or cheese before the potatoes are cooked, they can curdle or clump. Waiting until the very end ensures a silky, smooth soup without separation.
Another common mistake is not cutting the potatoes evenly. Uneven cuts lead to uneven cooking—some potatoes will be mushy while others stay firm. Taking the time to dice them consistently makes a huge difference in the final texture.
I also learned the hard way not to skip the cornstarch slurry. Without it, the soup stays broth-like and never reaches that thick, creamy consistency that makes potato soup irresistible. It only takes a moment to mix, and it transforms the dish.(See the next page below to continue…)