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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 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 restaurant closed, I had to figure out how to make this yummy cheddar cheese and potato soup at home. It’s as close to the original recipe as I could make it!
Other Marie Callender’s Recipes I’ve recreated are Sour Cream Lemon Pie, Spilt Pea Soup, French Onion Soup and Hot Roast Beef Sandwiches.
Ingredients for Potato Cheese Soup
Not many ingredients in this soup and so easy to make. Find the full ingredient amounts in the recipe card below the images.
- Chicken broth – Use a family-size box or two regular cartons; stock works too.
- Russet potatoes – About 6–7 cups, peeled and thinly sliced.
- White onion & celery – Add flavor and a subtle veggie base.
- Velveeta – The smaller box, cubed and stirred in at the end.
- Sharp cheddar – Freshly grated melts best; skip the pre-shredded kind
Cook’s Notes
- Slice the potatoes thin and evenly so they cook through and help naturally thicken the soup.
- Don’t use pre-shredded cheese—it doesn’t melt as smoothly and can make the soup grainy.
- Add the cheese at the very end and stir gently until it melts into a creamy base.
- If you want a thicker soup, mash some of the potatoes right in the slow cooker before adding the cheese (with a potato masher).
- American Style Cheese (velveeta) is how most restaurants make this style of soup, so if you want that flavor, don’t substitute this.
- Make this vegetarian by swapping out the chicken broth for vegetable broth.
My Serving Suggestions
Here is how we love to enjoy this soup:
- 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 chopped green onions, and more cheese.
- Create a full meal by pairing this soup with a delicious side salad or half a sandwich.
Featured Comment
“I’m glad I found this recipe. I’m making it tonight. I love this recipe. Taste just like Marie Callender’s potato cheese soup. All I need is my messy burger from Marie Callender’s and it’s like being at the restaurant. Thanks again for the wonderful recipe.”
– Lisa
Potato Cheese Soup Recipe
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
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
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More potato soup recipes:
Crack Potato Soup and Slow Cooker Baked Potato Soup are rich, creamy, and packed with comforting flavor.
For a twist on the classic, try Hashbrown Potato Soup or Ham and Potato Soup—both easy and satisfying.
If you’re craving something a little more savory, Steak and Potato Soup and Slow Cooker Potato Leek Soup are hearty favorites with bold, savory depth.
Was wondering if I could use diced hash browns with onion & peppers in it instead of cut potatoes?
You can, but it will have a different texture (kind of grainy).
Ok, Thank You!!!