Description

A comforting and easy-to-make slow cooker soup featuring russet potatoes, smoky bacon, and sharp cheddar cheese, perfect for cozy nights and busy weeknights.

Ingredients

Scale

3 pounds russet potatoes, peeled and diced
6–8 slices bacon, chopped
2 cups sharp cheddar cheese, shredded
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth (low sodium preferred)
1 cup heavy cream
2 tablespoons butter
Salt and black pepper, to taste
2 stalks green onions, sliced (optional)

Instructions

Heat a skillet over medium heat and cook the chopped bacon until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the skillet.
In the same skillet with bacon fat, add the chopped onion and cook over medium heat for 4-5 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Transfer the mixture to the crockpot.
Peel and dice 3 pounds of russet potatoes into roughly 1-inch cubes.
Place the diced potatoes, sautéed onion and garlic, and bacon pieces into the slow cooker. Pour in 4 cups of chicken broth and add 2 tablespoons of butter.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until potatoes are tender and easily pierced with a fork.
Use a hand blender to puree about half the soup directly in the crockpot, leaving some potato chunks for texture. Alternatively, mash gently or blend in batches.
Stir in 2 cups shredded sharp cheddar cheese and 1 cup heavy cream until the cheese melts completely. Taste and season with salt and pepper as needed.
Let the soup warm for an additional 10-15 minutes with the lid off to thicken slightly and meld flavors.
Ladle into bowls and garnish with sliced green onions or extra bacon bits if desired.

Notes

Crisp the bacon first for best flavor and texture. Blend only half the soup for a creamy yet chunky texture. Adjust seasoning gradually as bacon and cheese add saltiness. If soup is too thick, add broth or cream; if too thin, cook uncovered longer to reduce. Can be made on stovetop by simmering potatoes in broth for 20-30 minutes.

Prep Time: 15 minutes
Cook Time: 6-7 hours
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1.5 cups (360
Calories: 375
Sugar: 3
Sodium: 700
Fat: 23.5
Saturated Fat: 12
Carbohydrates: 22.5
Fiber: 3.5
Protein: 19

Keywords: crockpot soup, loaded baked potato soup, bacon soup, cheddar cheese soup, slow cooker recipes, comfort food, easy soup recipe