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Creamy Crockpot Potato Soup with Bacon and Cheddar: Easy Comfort Food

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This creamy crockpot potato soup with bacon and cheddar is the ultimate comfort food—rich, velvety, and packed with flavor, all made effortlessly in a slow cooker. Perfect for busy weeknights or cozy rainy days.

Ingredients

Scale
  • 2.5 pounds (about 5–6 medium) Yukon Gold potatoes, diced into ½-inch cubes
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Optional garnishes: extra bacon crumbles, shredded cheddar, sliced green onions, sour cream, fresh chives

Instructions

  1. Cook the bacon: Place chopped bacon in a cold skillet, turn heat to medium, and cook until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered fat in the skillet.
  2. Sauté the aromatics: Add butter to the skillet with the bacon fat. Once melted, add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Prep the potatoes: Dice potatoes into ½-inch cubes. Leave skins on or peel as desired.
  4. Layer in slow cooker: Place potatoes at the bottom, then add sautéed onions and garlic. Pour in chicken broth. Season with a pinch of salt and several grinds of black pepper.
  5. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  6. Mash: Use a potato masher to gently mash about half of the potatoes right in the slow cooker, leaving some chunks for texture.
  7. Add cream cheese and heavy cream: Cut softened cream cheese into small cubes and stir into soup until melted. Pour in heavy cream, stir well, and cook on low for 15-20 minutes to heat through.
  8. Stir in cheddar: Add shredded cheddar a handful at a time, stirring continuously until each addition is fully melted before adding more.
  9. Add bacon: Reserve about ¼ cup of cooked bacon for garnish, then stir the rest into the soup. Taste and adjust seasoning.
  10. Serve: Ladle into bowls and top with reserved bacon, extra cheddar, sliced green onions, or sour cream. Serve with crusty bread or a side salad.

Notes

Don’t open the slow cooker lid during cooking to avoid heat loss. Use room temperature dairy to prevent curdling. For thicker soup, mash more potatoes or add a cornstarch slurry. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months (freeze before adding dairy for best results).

Nutrition

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

Find it online: https://grubella.com/creamy-crockpot-potato-soup-with-bacon-and-cheddar-easy-comfort-food/