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Cozy Crockpot Potato Soup with Bacon and Chives

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A creamy, smoky potato soup made in the slow cooker with Yukon Gold potatoes, crispy bacon, and fresh chives. This comforting soup is perfect for cold days and tastes even better the next day.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • ½ cup sour cream
  • 3 tablespoons all-purpose flour
  • 8 slices thick-cut bacon
  • ¼ cup fresh chives, finely chopped
  • ½ cup shredded sharp cheddar cheese (optional)
  • Extra sour cream for serving

Instructions

  1. Cook the bacon: Preheat oven to 400°F. Line a sheet pan with foil and lay bacon slices in a single layer. Bake for 12-15 minutes until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon fat.
  2. Prep the vegetables: Peel and dice potatoes into ½-inch cubes. Dice the onion and mince the garlic.
  3. Build the soup base: Add diced potatoes, onion, and minced garlic to a 6-quart or larger slow cooker. Pour in chicken broth, then add salt, pepper, smoked paprika, and dried thyme. Drizzle in reserved bacon fat. Stir well.
  4. Slow cook: Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until potatoes are fork-tender.
  5. Thicken the soup: In a small bowl, whisk together heavy cream, sour cream, and flour until smooth. Pour the cream mixture into the slow cooker and stir gently to combine.
  6. Partial mash (optional): Using a potato masher or the back of a wooden spoon, gently mash about one-third of the potatoes in the slow cooker to thicken the soup.
  7. Final simmer: Cover and cook on Low for another 20-30 minutes until soup has thickened to your liking. Stir once halfway through.
  8. Serve and garnish: Ladle soup into bowls. Top with crumbled bacon, fresh chives, shredded cheddar cheese, and a dollop of sour cream. Serve immediately.

Notes

For a gluten-free version, substitute the flour with 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry). Add it at the same point you’d add the flour mixture. The soup actually tastes better on day two as flavors meld. Let dairy come to room temperature before adding to prevent curdling.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, bacon chive potato soup, creamy potato soup, comfort food, winter soup

Find it online: https://dinadishes.com/cozy-crockpot-potato-soup-with-bacon-and-chives/