Print

Creamy Crockpot Potato Soup with Bacon and Cheddar

creamy crockpot potato soup with bacon and cheddar - featured image
Print Recipe

This creamy crockpot potato soup with bacon and cheddar is the ultimate comfort food—silky, rich, and loaded with crispy bacon and sharp cheddar. Made with simple ingredients and minimal prep, it’s a foolproof slow cooker recipe perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 8 slices bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tablespoons butter
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika (smoked paprika preferred)
  • 4 green onions, sliced (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Sweat the aromatics: Add diced onion to the skillet with reserved bacon fat. Cook over medium heat for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the base: Transfer cooked onions and garlic to a 6-quart slow cooker. Add diced potatoes, chicken broth, dried thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Partial blend: Use an immersion blender to blend about half the soup directly in the slow cooker, leaving some chunky potato pieces. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and stir back in.
  6. Add cream and butter: Stir in heavy cream and butter until butter is fully melted. Taste and adjust salt and pepper.
  7. Melt the cheese: Gradually stir in shredded cheddar cheese, about ½ cup at a time, ensuring each addition is fully melted before adding more.
  8. Finish and serve: Ladle soup into bowls. Top with reserved crispy bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.

Notes

Don’t add dairy too early—add cream and cheese during the last 30 minutes to prevent curdling. Always grate your own cheese for smooth melting. Reserve some bacon and cheese for topping to maintain crunch. For best texture, cook on low rather than high. Season in layers and adjust at the end.

Nutrition

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

Find it online: https://novanosh.com/creamy-crockpot-potato-soup-with-bacon-and-cheddar-45-characters/