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Cozy Crockpot Potato Soup with Bacon – Easy & Homemade

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This creamy, smoky potato soup is the ultimate comfort food, made easy in a crockpot. It’s loaded with crispy bacon, velvety cream cheese, and sharp cheddar for a rich, satisfying meal that tastes like a warm hug.

Ingredients

Scale
  • 1 lb bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 lbs russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups chicken broth (low-sodium)
  • 1 cup whole milk
  • 8 oz cream cheese, softened and cubed
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Optional toppings: chopped green onions, extra crispy bacon, sour cream, paprika

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet.
  2. Add the diced onion to the skillet with the bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the crockpot.
  3. Peel and dice the potatoes into 1-inch cubes. Place in a bowl of cold water to prevent browning. Drain and rinse before adding to the crockpot.
  4. Add the diced potatoes, chicken broth, milk, 1 teaspoon salt, and ½ teaspoon black pepper to the crockpot. Stir to combine. The liquid should almost cover the potatoes; add more broth or water if needed.
  5. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours, until the potatoes are fork-tender. Do not open the lid during the first 3 hours.
  6. Turn the crockpot to Warm or off. Add the cubed cream cheese and stir gently until fully melted, about 2-3 minutes.
  7. Use an immersion blender to pulse the soup 4-5 times, leaving some chunky potato pieces. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back in.
  8. Stir in the shredded cheddar cheese and about ¾ of the cooked bacon until melted and combined. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and top with remaining bacon, green onions, sour cream, or paprika. Serve immediately.

Notes

Use room temperature cream cheese to avoid lumps. Season in layers to prevent over-salting. For a vegetarian version, skip the bacon, use olive oil or butter, vegetable broth, and add ½ teaspoon smoked paprika. For a dairy-free version, use unsweetened oat milk or full-fat coconut milk, dairy-free cream cheese, and vegan cheddar. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of milk or broth.

Nutrition

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

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