The Magical Slow Cooker » Recipes » Soups » Slow Cooker Potato Cheese Soup {Marie Callender’s Copycat Recipe}
by Sarah Olson on | Updated 34 Comments
Jump to Recipe Print Recipe
If you love Marie Callender’s Potato Cheese Soup, you can now (easily) make a copycat version of it at home in the slow cooker! This potato soup recipe calls for just six ingredients, making it a low-maintenance and delicious meal to whip up for a cold night.
I’m all for a tasty copycat recipe. I also enjoy Copycat Cracker Barrel Hashbrown Casserole and this Copycat Wendy’s Chili Recipe.
Why You Should Try This Potato Cheese Soup Marie Callender Recipe
I don’t know if I mentioned before that I worked at Marie Callender’s for about five years as a hostess, pie server, and waitress. I was even the bookkeeper, too! Marie Callender’s Potato Cheese Soup was the most popular, so when our local Marie Callender’s closed, I had to figure out how to make this yummy cheddar cheese and potato soup at home.
This slow cooker version allows for the ingredients to marry together into a perfectly tender, creamy, and hearty soup. It’s also a great recipe if you’re looking to put something together that doesn’t require many ingredients. And even though the ingredients are few, the soup is still packed with so much flavor and taste. It’s as close to the original recipe as I could make it!
Recipe Ingredients
Recipe Ingredients
- Chicken Broth: You’ll want to use a family-size box or 2 regular-size boxes to make sure there’s enough broth to create the creamy sauce. (Chicken stock works fine as well).
- Potatoes: Any type of potato will do; however, I recommend using about 6-7 cups of peeled and 1/4-inch sliced Russet potatoes.
- Onion: White onion adds the perfect amount of flavor to the soup.
- Celery: I like to think of this as being a secret ingredient because it’s not really the highlight, but does add a veggie touch.
- Cheese: Grab the smaller box. It will be quartered and added toward the end of cooking time.
- Grated Cheese: Sharp cheddar cheese is what you’ll need for this ingredient and do not buy pre shredded kind as it won’t melt well.
Step-by-Step Directions
Step One – Add potatoes, onion, and celery to the slow cooker.
Step Two – Pour over the chicken broth.
Step Three – Cover and cook on LOW for 7-8 hours.
Step Four – Cut the Velveeta into small cubes.
Step Five – Add in the cut Velveeta cheese and the shredded sharp cheddar to the slow cooker.
Step Six – Stir gently until the cheese melts. (Some potatoes will break apart, this is ok because it will help thicken the soup.) Serve with cornbread and honey butter, enjoy!
How to Serve
- I made Krusteaz Southern Style cornbread, and honey butter to go with this. But you can pair it with any bread or roll of your choice.
- You can also top it with a bit of parsley, chopped green onions, and more cheese.
- Create a full meal by pairing this soup with a delicious side salad or sandwich.
Recipe FAQs
Is there a way to make this soup vegetarian?
Sure. Swap out the chicken broth for vegetable broth.
Can I add some seasoning?
It’s pretty flavorful as-is, but you can always add pepper, salt, onion powder, garlic powder, or any other seasoning you prefer.
What’s the easiest way to make a thick soup?
You can pour some into an immersion blender or food processor and give it a few pulses. It will naturally be chunky due to some of the potatoes breaking during the cooking process.
Can I make this on the stovetop?
Yes. Use a large pot (or soup pot) and cook it on low.
What’s the best way to add a richer flavor?
You can add half and half and/or heavy cream to enhance the flavors.
How do I store leftovers?
Soup recipes like this can easily be stored in an airtight container and kept in the fridge for up to 3 days.
More Slow Cooker Copycat Recipes
- Copycat Wendy’s Chili Recipe
- Slow Cooker Bean and Bacon Soup {Campbell’s Copycat}
- Slow Cooker Cafe Rio Sweet Pork {Copycat Recipe}
- Copycat Cracker Barrel Hashbrown Casserole {Slow Cooker}
- Slow Cooker Italian Chicken Spaghetti (Olive Garden Chicken Scampi Copycat)
Slow Cooker Potato Cheese Soup {Marie Callender’s Copycat Recipe}
4.91 from 30 votes
If you loved Marie Callender's Potato Cheese soup, you can now make this slow cooker version at home.
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 7 hours hours
Total Time: 7 hours hours 25 minutes minutes
Servings: 8
Calories: 352kcal
Author: Sarah Olson
Ingredients:
- 32 oz. chicken broth
- 7 cups potatoes (6-7 cups), peeled and 1/4 inch sliced
- 1/2 cup white onion diced
- 1 1/2 cups celery diced
Add this add the end!
- 16 oz. velveeta cheese (this is the smaller box)
- 8 oz. sharp cheese grated (do not buy pre-shredded or it won't melt well)
Optional Serving Ideas
- cornbread
- honey butter
US Customary – Metric
Instructions:
Add the chicken broth, potatoes, onion, and celery to the slow cooker. Cover and cook on LOW for 7-8 hours.
Cut the velveeta into small cubes, add that and the shredded sharp cheddar to the slow cooker, stir gently until the cheese melts. (Some potatoes will break apart, this is ok because it will help thicken the soup.)
Serve with cornbread and honey butter, enjoy!
Sarah’s Notes:
- Make this vegetarian by swapping out the chicken broth for vegetable broth.
- Soup recipes like this can easily be stored in an airtight container and kept in the fridge for up to 3 days.
Nutrition Information:
Calories: 352kcal | Carbohydrates: 30g | Protein: 23g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1523mg | Potassium: 1083mg | Fiber: 5g | Sugar: 6g | Vitamin A: 926IU | Vitamin C: 29mg | Calcium: 598mg | Iron: 6mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
More potato soup recipes:
- Slow Cooker Potato Leek Soup
- Slow Cooker Baked Potato Soup
- Slow Cooker Ham and Potato Soup
- Slow Cooker Steak and Potato Soup
