Description
A thick, creamy, and smoky slow cooker potato soup that is easy to prepare and perfect for cozy meal prep. This recipe features tender potatoes, smoky bacon, sharp cheddar, and a velvety texture achieved through slow simmering.
Ingredients
- 4 cups peeled and diced russet potatoes (about 4 medium-sized)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- 4 cups (32 fl oz) chicken broth (low-sodium preferred)
- 1 cup (8 fl oz) whole milk or half-and-half (can substitute almond or oat milk for dairy-free)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
- Prep your ingredients: Peel and dice the potatoes into roughly 1-inch cubes. Chop the onion finely and mince the garlic. Cook the bacon until crisp, then crumble into small pieces. Set aside.
- Layer the slow cooker: Add the potatoes, chopped onion, garlic, and crumbled bacon to the slow cooker. Pour in the chicken broth and stir gently to combine.
- Cook low and slow: Cover and cook on low for 4 to 6 hours, or until the potatoes are tender when pierced with a fork.
- Make the roux while soup cooks: In a small bowl, combine the softened butter and flour until smooth.
- Finish the soup: About 15 minutes before serving, stir the butter-flour mixture into the slow cooker. Then add the milk and shredded cheddar cheese. Stir gently until the cheese melts and the soup thickens slightly. Taste and season with salt and pepper as needed.
- Adjust texture if desired: If you prefer a smoother soup, use a potato masher directly in the slow cooker or an immersion blender to pulse a few times—do not overdo it to keep some chunkiness.
- Garnish and serve: Ladle the soup into bowls and sprinkle with fresh chopped chives or extra bacon bits.
Notes
Do not add cheese too early to avoid curdling; add it at the end with low heat and gentle stirring. If soup is too thick after resting, add a splash of milk or broth to loosen. For vegetarian version, omit bacon and use vegetable broth with smoked paprika. For dairy-free, substitute milk and cheese with plant-based alternatives. Use gluten-free flour or cornstarch slurry to thicken for gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 275
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
Keywords: slow cooker potato soup, creamy potato soup, bacon potato soup, easy slow cooker recipes, comfort food, meal prep soup