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Creamy Crockpot Potato Soup with Bacon

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This creamy crockpot potato soup with bacon is a weeknight hero—minimal prep, maximum comfort. The slow cooker does the work, delivering a velvety soup with smoky bacon and tender potato chunks.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes (about 6 medium)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 8 slices thick-cut bacon
  • Salt and black pepper to taste
  • 1 cup sharp cheddar cheese, shredded (for garnish)
  • 3–4 stalks green onions, sliced (for garnish)
  • Sour cream for dolloping (optional)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble or chop into bite-sized pieces. Reserve 2 tablespoons of the rendered bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon fat, add the diced onion. Cook over medium heat until softened and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer the crockpot: Place the diced potatoes in the bottom of your slow cooker. Top with the sautéed onion and garlic mixture. Pour the chicken broth over everything. The potatoes should be mostly submerged—if not, add a little more broth or water.
  4. Season and cook: Add a pinch of salt and several grinds of black pepper. Stir gently to combine. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Add the cream cheese: Once the potatoes are tender, add the cubed cream cheese to the crockpot. Stir until it melts into the broth, about 2-3 minutes.
  6. Partial blend: Using an immersion blender, blend about half the soup directly in the crockpot. You want a creamy base with plenty of chunky potato pieces remaining. If using a regular blender, carefully transfer about 3 cups of the soup (mostly liquid and some potatoes) and blend until smooth, then return it to the pot. Stir well.
  7. Finish with cream: Pour in the heavy cream and stir until fully incorporated. Taste and adjust seasoning. Let it heat through for 5 more minutes on LOW.
  8. Serve and garnish: Ladle the soup into bowls. Top with the crumbled bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream if desired. Serve immediately.

Notes

Don’t skip the bacon fat sauté—it adds deep flavor. Cut potatoes into uniform 1-inch cubes for even cooking. Add cream cheese at room temperature to avoid lumps. For a thicker soup, mash some potatoes before adding cream cheese. Always add bacon as a garnish at the end for crispy texture. Leftovers keep in the fridge for up to 4 days; add a splash of milk or broth when reheating. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://elaraeats.com/creamy-crockpot-potato-soup-is-the-best-easy-bacon-dinner/