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Creamy Crockpot Potato Soup with Bacon (Easy Slow Cooker Recipe)

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This creamy crockpot potato soup with bacon is the ultimate comfort food—velvety, smoky, and incredibly satisfying. Made with simple ingredients and minimal hands-on time, it’s a warm hug in a bowl that’s perfect for cold days.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6 medium potatoes)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened and cubed
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 8 slices thick-cut bacon (about 8 ounces), cooked and crumbled
  • 1 cup sharp cheddar cheese, freshly shredded
  • 4–5 stalks green onions, sliced
  • Sour cream for serving (optional)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Cook the bacon: Place bacon slices in a large cold skillet. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble and set aside. Reserve 2 tablespoons of bacon drippings in the skillet.
  2. Sauté the aromatics: In the same skillet with reserved bacon drippings, add butter and diced onion. Cook over medium heat until onion is soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Prepare the slow cooker: Place peeled and diced potatoes in the bottom of a 6-quart slow cooker. Pour in chicken broth. Add sautéed onion and garlic mixture. Stir gently to combine.
  4. Cook on low: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Add cream cheese: Add cubed, softened cream cheese to the slow cooker. Stir gently until fully melted and incorporated, about 2-3 minutes.
  6. Blend the soup: Using an immersion blender, blend soup in the crockpot to desired consistency (leave about one-third chunky for texture). Alternatively, use a regular blender in batches, filling only halfway and blending on low with lid held down.
  7. Add heavy cream: Stir in heavy cream until combined. For thicker soup, mix cornstarch and cold water into a slurry and stir in. Let cook for another 10-15 minutes on low to thicken.
  8. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and top with crumbled bacon, shredded cheddar, sliced green onions, and a dollop of sour cream if desired.

Notes

For best results, cut potatoes into even 1-inch cubes. Don’t over-blend—leave some chunks for rustic texture. Let cream cheese come to room temperature before adding to prevent clumping. Start with less salt as bacon, broth, and cheese add saltiness. Soup thickens as it sits; add a splash of milk or broth when reheating. Freezes well for up to 3 months.

Nutrition

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

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