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Creamy Slow Cooker Potato Soup with Bacon & Cheddar

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This creamy slow cooker potato soup with bacon and cheddar is a simple, comforting dish that requires minimal prep and delivers rich, velvety texture. Perfect for cold weather, it’s a crowd-pleaser that proves you don’t need complicated techniques for amazing flavor.

Ingredients

Scale
  • 3 pounds (6-7 medium) Russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 8 slices thick-cut bacon
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • Green onions, sliced (for garnish)

Instructions

  1. Cook the bacon: Place bacon in a cold skillet, turn heat to medium, and cook until crispy (8-10 minutes), flipping once. Transfer to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Set aside. Reserve about 1 tablespoon of bacon fat in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon fat (or butter), add the chopped onion. Cook over medium heat until softened and translucent (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Prep the potatoes: Peel and dice potatoes into ½-inch cubes, keeping them uniform for even cooking.
  4. Layer everything in the slow cooker: Add diced potatoes, sautéed onions and garlic, chicken broth, dried thyme, and smoked paprika. Stir to combine. Potatoes should be mostly submerged; add a little more broth or water if needed.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  6. Blend or mash: Use an immersion blender to blend about half the soup right in the slow cooker, or use a potato masher for a chunkier texture.
  7. Add the cream and cheese: Stir in heavy cream and shredded cheddar cheese until fully melted and smooth (about 2-3 minutes). Taste and adjust salt and pepper.
  8. Serve and garnish: Ladle soup into bowls. Top with crumbled bacon, sliced green onions, and extra cheddar if desired. Serve hot.

Notes

Don’t skip sautéing the onions and garlic—it builds flavor. Use cold cream to prevent curdling. Shred your own cheese for smooth melting. Season in layers to avoid oversalting. If soup is too thick, add a splash of warm broth or milk; if too thin, cook uncovered for 15-20 minutes. Bacon will lose crunch when refrigerated; add fresh crispy bacon when reheating leftovers.

Nutrition

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

Find it online: https://bakebelle.com/creamy-slow-cooker-potato-soup-with-bacon-and-cheddar/