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Cozy Crockpot Potato Soup with Bacon – Easy & Creamy

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This creamy, comforting crockpot potato soup with crispy bacon is the perfect set-it-and-forget-it meal for chilly nights. Made with simple pantry ingredients and a secret touch of cream cheese, it’s rich, velvety, and completely satisfying.

Ingredients

Scale
  • 8 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup whole or 2% milk
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • Salt and black pepper to taste
  • Optional toppings: extra crispy bacon, shredded cheddar, sliced green onions, sour cream, fresh chives

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Sweat the aromatics: Add the diced onion to the skillet with the reserved bacon fat and cook over medium heat until translucent, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Layer the slow cooker: Place the diced potatoes in the bottom of a 6-quart slow cooker. Top with the sautéed onion and garlic. Pour in the chicken broth. Do not stir.
  4. Slow cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are fork-tender.
  5. Partially blend the soup: Use an immersion blender to blend about half the soup directly in the slow cooker, leaving some chunky bits for texture. Alternatively, mash about half the potatoes with a potato masher.
  6. Add the dairy: In a small bowl, whisk together the milk and softened cream cheese until smooth. Pour into the slow cooker along with the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy, about 2 to 3 minutes.
  7. Season and finish: Taste and add salt and pepper as needed. Stir in half the cooked bacon, reserving the rest for topping. Let the soup sit for 5 minutes to thicken slightly.
  8. Serve and garnish: Ladle into bowls and top with reserved bacon, extra shredded cheddar, sliced green onions, or a dollop of sour cream.

Notes

Don’t skip the bacon fat step—it adds essential smoky depth. Cut potatoes evenly (½-inch cubes) for consistent texture. Add dairy at the end to prevent curdling. Taste before salting as bacon and cheese are salty. To thicken, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on high for 10 more minutes.

Nutrition

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

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