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Easy Crockpot Potato Soup with Bacon and Cheddar

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A creamy, comforting crockpot potato soup loaded with bacon and cheddar cheese. This set-it-and-forget-it recipe delivers velvety texture and rich flavor without heavy cream, perfect for cozy nights.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 8 slices thick-cut bacon, cooked and crumbled
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup green onions, sliced (for garnish)

Instructions

  1. Cook the bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate. Once cool, crumble into bits. Reserve 2 tablespoons of bacon drippings in the pan.
  2. In the same skillet with reserved drippings, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Layer the diced potatoes in the crockpot, then add the sautéed onion and garlic. Pour in the chicken broth. Add smoked paprika and a pinch of black pepper. Do not add salt yet. Stir to combine.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until potatoes are fork-tender. Avoid lifting the lid too often.
  5. Once potatoes are tender, add the cubed cream cheese and stir gently until fully melted, about 2-3 minutes.
  6. Use a potato masher to mash the soup to your desired consistency (about 8-10 presses). For a smoother soup, use an immersion blender.
  7. Stir in the heavy cream and 1½ cups of shredded cheddar cheese until melted and fully incorporated. Taste and add salt if needed (about ½ teaspoon).
  8. Ladle the soup into bowls. Top with remaining shredded cheddar, crumbled bacon, and sliced green onions. Serve hot.

Notes

For a dairy-free version, use vegan cream cheese, plant-based butter, and dairy-free cheese. Turkey bacon works for a lighter option. If soup is too thin, cook uncovered on HIGH for 30-40 minutes. If too thick, add warm milk or broth. Add dairy at the end to prevent curdling.

Nutrition

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

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