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Creamy Crockpot Potato Bacon Soup – Easy & Homemade

creamy crockpot potato soup with bacon - featured image
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A thick, warm, and creamy potato soup with smoky bacon, made effortlessly in a slow cooker. Perfect for busy weeknights, this comforting soup uses simple ingredients and delivers rich, velvety flavor with every spoonful.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 8 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ½ teaspoon smoked paprika (optional)
  • Green onions, for garnish

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered bacon fat in the skillet.
  2. Sauté the aromatics: Add the butter to the same skillet with the bacon fat. Once melted, add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Scrape up any browned bits from the bottom of the pan.
  3. Layer the crockpot: Add the diced potatoes to the slow cooker. Pour the sautéed onions and garlic over the top. Add the chicken broth, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir gently to combine.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. Mash for texture: Use a potato masher to gently mash about half of the potatoes right in the crockpot, leaving some chunks for texture.
  6. Add the creaminess: Stir in the softened cream cheese cubes, heavy cream, and shredded cheddar cheese. Let melt for about 10 minutes with the lid on, then stir until smooth and fully combined.
  7. Finish with bacon: Reserve about 2 tablespoons of cooked bacon for garnish, then stir the rest into the soup. Taste and adjust salt and pepper as needed.
  8. Serve hot: Ladle the soup into bowls and top with reserved bacon, chopped green onions, and extra cheddar if desired. Serve immediately.

Notes

Don’t skip the bacon fat—it adds smoky depth. Cut potatoes evenly (1-inch cubes) for even cooking. Add dairy at the end to prevent curdling. Season in layers; potatoes absorb salt as they cook. If soup is too thin, mash more potatoes to release starch. For a thicker soup, mix 2 tablespoons cornstarch with ¼ cup cold water and stir in during the last 15 minutes. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot potato soup, creamy potato bacon soup, slow cooker soup, easy potato soup, comfort food, bacon potato soup

Find it online: https://lindabake.com/creamy-crockpot-potato-bacon-soup-easy-and-homemade/