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Cozy Crockpot Potato Soup with Bacon: Easy & Creamy

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A creamy, comforting potato soup made in the slow cooker with crispy bacon, tender potatoes, and a velvety texture without heavy cream. Perfect for busy weeknights or cozy evenings.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and cut into ½-inch cubes (about 6–7 medium potatoes)
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme (optional)
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup shredded sharp cheddar cheese (plus more for garnish)
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh chives or green onions (for garnish)
  • Extra bacon crumbles (for garnish)

Instructions

  1. Cook the bacon (8-10 minutes): Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered out completely. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the skillet.
  2. Sauté the aromatics (4-5 minutes): Add the diced onion to the skillet with the bacon fat. Cook over medium heat, stirring frequently, until the onion is soft and translucent—about 3-4 minutes. Add the minced garlic and cook for another 30-60 seconds, just until fragrant. Scrape the mixture into your slow cooker.
  3. Layer the potatoes and liquids: Add the cubed potatoes to the slow cooker on top of the onion mixture. Pour in the chicken broth and water. Sprinkle in the salt, black pepper, smoked paprika, and dried thyme. Give everything a gentle stir to combine.
  4. Slow cook (6-7 hours on low or 3-4 hours on high): Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes are done when easily pierced with a fork.
  5. Add the cream cheese and blend (5 minutes): Turn off the slow cooker. Add the softened cream cheese cubes to the soup. Let sit for about a minute, then use an immersion blender to blend about half the soup until creamy with some chunky pieces remaining.
  6. Stir in the cheese and sour cream (2 minutes): Add the shredded cheddar cheese and sour cream to the blended soup. Stir until the cheese is fully melted and everything is well combined. Taste and adjust salt and pepper as needed.
  7. Serve with toppings: Ladle the soup into bowls. Top with reserved crispy bacon pieces, extra shredded cheese, and a sprinkle of fresh chives or green onions. Serve hot with crusty bread or crackers.

Notes

For a thicker soup, let it cook on low with the lid off for 15-20 minutes. For a thinner soup, stir in warm milk or additional broth. The soup thickens as it sits; add liquid when reheating. Cream cheese must be softened to avoid lumps. Use low-sodium broth and adjust salt at the end.

Nutrition

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

Find it online: https://sparklechew.com/cozy-crockpot-potato-soup-with-bacon-easy-and-creamy/