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Easy Creamy Slow Cooker Potato Soup with Bacon

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This creamy slow cooker potato soup with bacon and chives is the ultimate comfort food. With minimal prep and simple ingredients, it delivers a velvety, flavorful soup that’s perfect for busy weeknights.

Ingredients

Scale
  • 6 cups (about 2 lbs) Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 slices thick-cut bacon, cooked until crispy and crumbled (reserve 2 tablespoons bacon fat)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup shredded sharp cheddar cheese (for garnish)
  • ¼ cup fresh chives, chopped (or 2 tablespoons dried)
  • ½ cup sour cream (for serving, optional)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of the bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon fat, add the diced onion. Cook over medium heat until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Add the butter to the skillet and let it melt. Sprinkle the flour over the onions and stir constantly for 2 minutes.
  4. Deglaze the pan: Slowly pour in 1 cup of the chicken broth while whisking constantly. Scrape up any brown bits from the bottom of the pan. Let it simmer for 1-2 minutes until thickened slightly.
  5. Combine in the slow cooker: Transfer the onion mixture to your slow cooker. Add the remaining 3 cups of chicken broth, the diced potatoes, salt, pepper, smoked paprika, and cayenne if using. Stir everything together.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender.
  7. Blend for creaminess: About 30 minutes before serving, ladle 2 cups of the soup (mostly liquid, some potatoes) into a blender. Blend until smooth and creamy. Stir this back into the slow cooker.
  8. Add the cream: Pour in the heavy cream and stir gently. Let it cook on LOW for another 15-20 minutes to heat through. Do not let it boil after adding the cream.
  9. Taste and adjust: Taste your soup and adjust the seasoning. Add more salt and pepper if needed.
  10. Serve and garnish: Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and a generous sprinkle of fresh chives. Serve immediately.

Notes

For best results, use a mix of Russet and Yukon Gold potatoes. Save the bacon fat to cook the onions for extra flavor. Blend only about a third of the soup for a creamy base with chunky pieces. Add the cream at room temperature to prevent curdling. Leftovers will thicken; add a splash of broth when reheating.

Nutrition

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

Find it online: https://sparklechew.com/easy-creamy-slow-cooker-potato-soup-with-bacon/