This high-protein potato cheddar soup is rich, creamy, and packed with flavor, yet easy enough for a busy weeknight thanks to the crockpot. Made with hearty potatoes, savory Italian sausage, sharp cheddar, and protein-boosting Greek yogurt, this soup is comforting without being heavy.
Why You’ll Love This Recipe
- High protein from sausage, Greek yogurt, cheddar, and milk
- Hands-off cooking with the crockpot
- Perfect for meal prep or family dinners
- Thick, creamy texture without heavy cream
Ingredients
Soup Base
- 3 tbsp butter
- 1 medium yellow onion, diced
- 3 large russet potatoes, peeled and diced (about 4½ cups)
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
Protein & Creamy Add-Ins
- 12 oz Italian sausage (mild or hot), casings removed
- 2 cups shredded sharp cheddar cheese
- ¾ cup condensed milk
- 2 tbsp cornstarch
- 1 cup plain non-fat Greek yogurt
Toppings (Optional but Highly Recommended)
- 6 slices bacon, cooked and diced
- Green onions, sliced
- Fresh chives
- Extra Greek yogurt or sour cream
Instructions
1. Sauté the Onions
In a skillet over medium heat, melt the butter. Add diced onion and sauté for 4–5 minutes until soft and fragrant.
2. Build the Crockpot Base
Add the sautéed onions to the crockpot along with:
- Diced potatoes
- Carrots
- Celery
- Chicken broth
- All seasonings
Stir well, cover, and cook on LOW for 8 hours (or HIGH for 4–5 hours) until vegetables are fork-tender.
3. Cook the Sausage
About 20 minutes before serving, brown the Italian sausage in a skillet, breaking it into crumbles. Drain excess grease and set aside.
4. Thicken the Soup
In a small bowl, whisk together the condensed milk and cornstarch until smooth. Stir this slurry into the crockpot.
5. Add the Final Ingredients
Add the cooked sausage and shredded cheddar cheese to the soup. Stir until melted and creamy.
Turn off heat, then gently stir in the Greek yogurt (this prevents curdling).
6. Serve & Garnish
Ladle soup into bowls and top with:
- Diced bacon
- Green onions
- Chives
- A dollop of Greek yogurt
Nutrition Information (Estimated Per Serving)
Serving Size: 1½ cups
Calories: ~420
Protein: ~28g
Carbohydrates: ~32g
Fat: ~22g
Fiber: ~4g
Nutrition values are estimates and may vary based on specific brands used.
High-Protein Potato Cheddar Soup (Crockpot Recipe)
4
servings20
minutes8
hours420
kcalIngredients
3 tbsp butter
1 medium yellow onion, diced
3 large russet potatoes, peeled and diced (about 4½ cups)
2 large carrots, diced
2 celery stalks, diced
4 cups low-sodium chicken broth
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried thyme
12 oz Italian sausage (mild or hot), casings removed
2 cups shredded sharp cheddar cheese
¾ cup condensed milk
2 tbsp cornstarch
1 cup plain non-fat Greek yogurt
6 slices bacon, cooked and diced
Green onions, sliced
Fresh chives
Extra Greek yogurt or sour cream
Directions
- In a skillet over medium heat, melt the butter. Add the diced onion and sauté for 4–5 minutes until soft and fragrant.
- Transfer the sautéed onions to the crockpot. Add the diced potatoes, carrots, celery, chicken broth, and all of the seasonings. Stir to combine, cover, and cook on LOW for 8 hours or HIGH for 4–5 hours, until the vegetables are fork-tender.
- About 20 minutes before serving, cook the Italian sausage in a skillet over medium heat, breaking it into crumbles as it browns. Drain any excess grease.
- In a small bowl, whisk together the condensed milk and cornstarch until completely smooth. Stir this mixture into the soup to help thicken it.
- Add the cooked sausage and shredded cheddar cheese to the crockpot. Stir until the cheese is fully melted and the soup is creamy.
- Turn off the heat, then gently stir in the Greek yogurt. Ladle the soup into bowls and top with bacon, green onions, chives, and an extra dollop of Greek yogurt if desired.
Tips for the Best Potato Cheddar Soup
- Shred your own cheese for smoother melting
- Add Greek yogurt after turning off the crockpot to prevent separation
- Want it thicker? Lightly mash some of the potatoes before adding cheese
Storage & Reheating
Reheat gently on the stovetop or microwave, stirring often
Loved this one? Don’t miss my Creamy Steak Rigatoni – it’s the perfect next recipe to try if you’re craving something cozy and comforting.
Store leftovers in an airtight container for up to 4 days
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