Description
This creamy crockpot potato soup with bacon and cheddar is the ultimate cold-weather comfort food. Made with simple ingredients and minimal effort, the slow cooker does all the work, delivering a rich, velvety soup that tastes like a hug in a bowl.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and diced (about 6 medium)
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 4 cups low-sodium chicken broth (32 ounces)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 8 slices bacon, chopped (about 8 ounces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Green onions, sliced (for garnish)
Instructions
- Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes, stirring occasionally. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté the aromatics: Add diced onion to the same skillet with bacon fat. Cook over medium heat until softened and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant. Scrape everything into the slow cooker.
- Layer ingredients in slow cooker: Add diced potatoes, chicken broth, dried thyme, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine. The liquid should just cover the potatoes; add more broth or water if needed.
- Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
- Partially blend the soup: Use an immersion blender to blend about half the soup right in the slow cooker, leaving some chunks for texture. Alternatively, transfer 3 cups of soup to a regular blender, blend until smooth, and stir back into the pot.
- Add cream and cream cheese: Cut softened cream cheese into small cubes and add to soup along with heavy cream. Stir until cream cheese is completely melted and incorporated, about 2-3 minutes.
- Melt in the cheese: Add shredded sharp cheddar cheese in handfuls, stirring after each addition until melted. Keep heat on warm or low to prevent curdling.
- Season and finish: Taste and adjust salt and pepper as needed. Stir in half the cooked bacon, reserving the rest for topping. If soup is too thick, add a splash of warm broth or milk. If too thin, cook uncovered on low for 15-20 minutes.
- Serve: Ladle soup into bowls and top with reserved bacon, extra shredded cheddar, sliced green onions, and a crack of black pepper.
Notes
For best results, shred your own cheese to avoid anti-caking agents. Soften cream cheese before adding to prevent lumps. Add dairy on warm/low heat to prevent curdling. Soup tastes even better the next day. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 3
- Protein: 16
Keywords: crockpot potato soup, creamy potato soup, bacon cheddar soup, slow cooker soup, comfort food, winter soup, easy soup recipe