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Creamy Crockpot Potato Soup with Bacon Recipe

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A velvety, rich potato soup made in the slow cooker with bacon, cream cheese, and cheddar. This easy, budget-friendly recipe is picky eater approved and reheats beautifully.

Ingredients

  • Russet potatoes, peeled and diced (about 3 pounds, or 6 medium potatoes)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (4 cloves)
  • Chicken broth, low-sodium (4 cups)
  • Heavy cream (1 cup)
  • Cream cheese, softened and cubed (8 ounces, one full block)
  • Sharp cheddar cheese, shredded (1 ½ cups, plus more for garnish)
  • Bacon, cooked and crumbled (8 slices, about 8 ounces)
  • Butter, unsalted (2 tablespoons)
  • All-purpose flour (3 tablespoons)
  • Salt and black pepper (to taste)
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Cook the bacon first. Lay bacon strips on a sheet pan lined with parchment paper and bake at 400°F for 15-18 minutes, until crispy. Alternatively, cook in a skillet over medium heat for about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Prep your vegetables. Peel and dice the russet potatoes into ½-inch cubes. Dice the onion and mince the garlic.
  3. Layer everything in the slow cooker. Add the diced potatoes, onion, minced garlic, and chicken broth to a 6-quart slow cooker. Stir to combine. Do NOT add the cream, cream cheese, or cheddar yet. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  4. Make the roux while the soup cooks. About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it turns a light golden color. Slowly whisk in 1 cup of the hot broth from the slow cooker, stirring until smooth. Pour this mixture back into the slow cooker and stir well.
  5. Add the cream cheese and cream. Cut the softened cream cheese into small cubes and drop them into the soup. Pour in the heavy cream. Stir gently until the cream cheese begins to melt. Cover and cook on LOW for another 20-30 minutes.
  6. Mash to your desired consistency. Use a potato masher to gently mash some of the potatoes right in the slow cooker. Do about 6-8 good mashes—just enough to break up about half the potatoes. For a completely smooth soup, use an immersion blender.
  7. Stir in the cheddar cheese. Add the shredded sharp cheddar and stir until fully melted. Taste and adjust salt and pepper.
  8. Serve and garnish. Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar, and a generous sprinkle of fresh chives or green onions.

Notes

Don’t over-stir during cooking. Season in layers. Cream cheese must be softened to avoid lumps. Cook bacon in advance and crumble for best texture. If soup is too thick, add extra broth or milk. If too thin, use a cornstarch slurry.

Nutrition

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

Find it online: https://dinadishes.com/creamy-crockpot-potato-soup-with-bacon-recipe/