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Easy Crockpot Potato Soup Recipe with Bacon

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This easy crockpot potato soup with bacon and cheddar is the ultimate hands-off comfort food. Toss simple ingredients in the slow cooker in the morning and come home to a velvety, creamy soup that tastes like you’ve been tending it all day.

Ingredients

Scale
  • 8 slices bacon, chopped into small pieces
  • 1 medium yellow onion, diced small
  • 4 cloves garlic, minced
  • 3 pounds Russet potatoes (about 6 medium), peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 4 ounces cream cheese, softened and cut into cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup whole milk
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Optional toppings: extra shredded cheddar, crispy bacon crumbles, sliced green onions, sour cream, fresh cracked black pepper

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in the skillet.
  2. Soften the aromatics: Add diced onion to the skillet with reserved bacon fat. Cook over medium heat until translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds more until fragrant.
  3. Layer the crockpot: Place cubed potatoes in the bottom of a 6-quart slow cooker. Top with cooked onion and garlic mixture. Pour chicken broth over everything. Add salt, black pepper, smoked paprika, and dried thyme. Stir gently to combine.
  4. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Add cream cheese: Add softened cream cheese cubes to the crockpot. Stir until fully melted and incorporated, about 2-3 minutes.
  6. Partially blend (optional): Use an immersion blender to give the soup a few quick pulses, leaving about half the potatoes whole. Alternatively, use a potato masher to break up some potatoes right in the crockpot.
  7. Thicken the soup: In a small bowl, whisk together cornstarch and cold water until smooth. Pour slurry into the slow cooker and stir well. Cook uncovered on HIGH for 15-20 minutes until soup thickens slightly.
  8. Add milk and cheese: Stir in whole milk and freshly shredded sharp cheddar cheese. Stir until cheese is completely melted and soup is smooth, about 2-3 minutes. Taste and adjust seasoning if needed.
  9. Serve and garnish: Ladle soup into bowls. Top with reserved crispy bacon crumbles, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired. Finish with fresh cracked black pepper. Serve immediately.

Notes

Don’t rush the cheese step. Let the soup cool slightly before adding cheese to prevent graininess. The soup thickens as it cools. For best results, shred cheese from a block rather than using pre-shredded cheese.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, bacon cheddar potato soup, easy potato soup, comfort food, creamy potato soup

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