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Creamy Crockpot Potato Soup with Bacon (Easy & Best Recipe)

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This creamy crockpot potato soup with bacon is thick, satisfying, and packed with smoky bacon flavor. It’s a set-it-and-forget-it comfort food that’s perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6 medium)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 ounces thick-cut bacon (about 8 strips)
  • 2 cups sharp cheddar cheese, shredded (plus more for garnish)
  • 4–5 green onions, sliced (for garnish)
  • Sour cream (for serving)
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Cook the bacon in a cold large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Add the diced onion to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the sautéed onions and garlic to a 6-quart slow cooker. Add the diced potatoes, chicken broth, smoked paprika, dried thyme, bay leaf, and a generous pinch of black pepper. Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Remove the bay leaf and discard. Use an immersion blender to pulse the soup a few times until about half-blended, leaving some chunky potato pieces. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and stir back into the pot.
  6. Stir in the heavy cream, whole milk, and 1½ cups of the shredded cheddar cheese. Stir until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
  7. Let the soup cook on LOW for another 15-20 minutes to heat through. Ladle into bowls and top with crumbled bacon, remaining shredded cheddar, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For best flavor, don’t skip sautéing the onions in bacon fat. Add dairy at the end to prevent curdling. If soup is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir in, and cook on HIGH for 15 minutes. Store bacon separately to keep it crispy.

Nutrition

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

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