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Easy Crockpot Potato Soup with Bacon (Best Recipe!)

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This creamy, comforting potato soup is made effortlessly in the slow cooker with crispy bacon, tender potatoes, and a rich, velvety broth. It’s the perfect set-it-and-forget-it meal for busy days.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup half-and-half
  • 8 slices thick-cut bacon
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sliced green onions, sour cream

Instructions

  1. Cook the bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside. Do not wash the skillet.
  2. In the same skillet with about 1 tablespoon of reserved bacon fat (or melt the butter), add the diced onion. Cook over medium heat for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn golden.
  4. Slowly pour in about ½ cup of the chicken broth while stirring. Scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute until slightly thickened, then remove from heat.
  5. Add the diced potatoes to the slow cooker. Pour the onion mixture over the top. Add the remaining 3½ cups of chicken broth. Stir gently to combine. Do not add any dairy yet.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and starting to break apart.
  7. Use a potato masher right in the crockpot to break up about half of the potatoes for a chunky-yet-creamy texture. For a completely smooth soup, use an immersion blender for 10-15 seconds.
  8. Stir in the half-and-half and 2 tablespoons of butter (if using). Let it warm through for about 10-15 minutes on LOW. Do not let it boil after adding dairy.
  9. Taste and add salt and pepper as needed. Ladle into bowls and top with the crispy bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream if desired.

Notes

For best results, cut potatoes into uniform ½-inch cubes. Add dairy only at the end to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. This soup tastes even better the next day.

Nutrition

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

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