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Easy Creamy Slow Cooker Potato Soup with Bacon

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This creamy slow cooker potato soup with crispy bacon is the ultimate hands-off comfort food. Toss everything in the slow cooker in the morning and come home to a rich, velvety soup that tastes like you spent hours tending to it.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet, turn heat to medium, and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with reserved bacon fat, add diced onion and cook over medium heat for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Layer the slow cooker: Add diced potatoes to the slow cooker first, then top with sautéed onions and garlic. Pour in chicken broth and add butter. Season with 1 teaspoon salt and ½ teaspoon black pepper. Do not stir.
  4. 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.
  5. Blend for creaminess: Use an immersion blender to partially blend the soup until about half is smooth and half remains chunky. If using a regular blender, carefully blend 2 cups of soup in batches, then return to slow cooker.
  6. Add cream and cheese: Stir in heavy cream and shredded cheddar cheese. Cook for another 10-15 minutes on LOW until cheese is melted and soup is heated through. Adjust seasoning with salt and pepper.
  7. Serve and garnish: Ladle soup into bowls, top with crumbled bacon and fresh chives. Serve hot with crusty bread or a side salad.

Notes

For a thicker soup, let it cook uncovered for 15-20 minutes after blending. For a thinner soup, stir in extra warm broth or milk. Don’t skip sautéing the onions and garlic—it builds the flavor base. Use cold bacon in a cold pan for perfectly crispy strips. Blend only about 60% of the soup for the best texture. Season in layers, as bacon and cheese add salt.

Nutrition

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

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