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Creamy Crockpot Potato Soup with Bacon & Cheddar

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This creamy crockpot potato soup with bacon and cheddar is a comforting, easy-to-make slow cooker recipe that delivers rich, velvety texture and smoky, cheesy flavor. Perfect for busy weeknights or cozy gatherings, it uses simple ingredients and a clever mashing technique for natural creaminess.

Ingredients

Scale
  • 6 medium Russet potatoes (about 2.5 pounds), peeled and diced into 1-inch cubes
  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (950 ml)
  • 1 cup whole milk (240 ml)
  • 2 cups sharp cheddar cheese, freshly shredded (200 grams)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon dried thyme (optional)
  • Sliced green onions (for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics: Add the butter to the same skillet with the bacon fat. Once melted, add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds more, stirring constantly.
  3. Layer the slow cooker: Place the diced potatoes in the bottom of a 6-quart slow cooker. Pour the chicken broth over the potatoes, then add the sautéed onions and garlic. Stir in the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Do not add milk or cheese yet.
  4. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Mash the potatoes: Use a potato masher to mash about half of the potatoes right in the slow cooker to create a creamy texture.
  6. Add the milk and cheese: Pour in the whole milk and stir to combine. Gradually add the shredded cheddar cheese, stirring constantly until fully melted. The soup will thicken as it sits.
  7. Finish with bacon and garnish: Stir in about half of the cooked bacon, reserving the rest for topping. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and top with remaining bacon, sliced green onions, and a dollop of sour cream if desired.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that prevent smooth melting. Add dairy only at the end to prevent curdling. Use room temperature milk to avoid shocking the hot soup. If the soup is too thin, mash more potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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