Print

Easy Loaded Crockpot Potato Soup with Bacon

loaded crockpot potato soup with bacon - featured image
Print Recipe

This loaded crockpot potato soup with bacon is thick, creamy, and packed with flavor. It’s the ultimate comfort food that lets the slow cooker do all the work, perfect for potlucks, game days, or cozy winter dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 4 green onions, thinly sliced
  • Fresh parsley, chopped (optional, for color)

Instructions

  1. Cook the bacon: Lay the bacon slices in a cold skillet, then turn the heat to medium. Cook until crispy, about 10-15 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons of the bacon drippings.
  2. Prep the vegetables: While the bacon cooks, peel and dice the potatoes into ½-inch cubes. Dice the onion and mince the garlic.
  3. Sauté the aromatics: In the same skillet used for the bacon, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Layer everything in the crockpot: Add the diced potatoes to the slow cooker. Pour the sautéed onions and garlic over the top. Add the chicken broth, salt, pepper, smoked paprika, garlic powder, and onion powder. Stir gently.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  6. Add the cream cheese and cream: About 30 minutes before serving, turn the slow cooker to HIGH if not already. Add the cubed cream cheese and stir until mostly melted. Pour in the heavy cream and stir to combine. Let cook for 15-20 minutes.
  7. Mash to desired consistency: Use a potato masher to gently mash about a third of the potatoes to thicken the soup. Taste and adjust seasoning.
  8. Serve and load it up: Ladle the soup into bowls. Top with shredded cheddar, sour cream, crumbled bacon, green onions, and fresh parsley if desired. Serve immediately.

Notes

Don’t skip the bacon fat for sautéing the onions—it adds a smoky depth. Cube potatoes uniformly for even cooking. Add dairy at the end to prevent curdling. Taste before serving and adjust salt as potatoes absorb it. The soup thickens as it cools; add a splash of broth or milk when reheating. For freezing, freeze before adding cream and cream cheese, then add them when reheating.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, bacon potato soup, slow cooker soup, comfort food, potato soup with bacon

Find it online: https://ariaappetite.com/easy-loaded-crockpot-potato-soup-with-bacon/