When late-summer potatoes are at their best, this slow cooker potato soup is one of the easiest ways to turn a handful of simple ingredients into something that tastes like pure comfort. Cubed Mountain Rose potatoes give the soup lovely color and a naturally velvety texture, while cheese melts right in for a rich, cozy finish that feels a little special without much work at all. It is the kind of recipe that fits busy weekdays, casual family dinners, or those nights when you want something warm and filling with very little fuss.
This soup is especially good with warm dinner rolls, buttered toast, or simple crackers for dipping. If you want to round it out into a fuller meal, serve it with a crisp green salad, sliced garden tomatoes, or a sandwich on the side. A little extra shredded cheese and chopped chives on top make each bowl feel homemade and inviting.
5-Ingredient Slow Cooker Late Summer Velvet Cheese Potato Soup using Cubed Mountain Rose Potatoes
Servings: 6
Ingredients
2 pounds Mountain Rose potatoes, cubed
4 cups chicken broth
1 small yellow onion, finely diced
8 ounces velvet-style processed cheese, cubed
1 cup heavy cream
Directions
1. Add the cubed Mountain Rose potatoes, chicken broth, and diced onion to the slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Use a potato masher to gently mash some of the cooked potatoes right in the slow cooker, leaving plenty of chunks for texture. This helps create that thick, velvety body without needing any extra ingredients.
3. Add the cubed cheese and heavy cream. Stir well, cover again, and cook for 15 to 20 minutes more, stirring once or twice, until the cheese is fully melted and the soup is smooth and creamy.
4. Taste and serve hot, spooned into bowls with extra chives or a little more cheese on top if you like.
Variations & Tips
For picky eaters: Mash the soup a little more for a smoother texture, or blend part of it with an immersion blender if your family prefers fewer chunks. A mild cheddar-style cheese can also be used in place of the velvet cheese for a more familiar flavor.
Make it heartier: Stir in cooked crumbled bacon, diced ham, or shredded rotisserie chicken just before serving if you want the soup to eat more like a full main dish.
Use what you have: If your soup thickens more than you want after sitting, stir in a splash of extra broth or milk before serving. If it seems too thin, let it sit uncovered on warm for a few minutes after stirring in the cheese so it can tighten up naturally.
Best potato tip: Mountain Rose potatoes bring lovely color and a soft texture, so there is no need to peel them unless you want an extra-smooth look. Just scrub them well before cubing so you keep that pretty rustic character in the bowl.