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Best Easy Crockpot Potato Soup with Bacon & Chives

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This crowd-pleasing crockpot potato soup is quick, easy, and unbelievably delicious. With crispy bacon, fresh chives, and a creamy texture, it’s the perfect comfort food for gatherings or cozy nights in.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme (optional)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • ¼ cup fresh chives, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream

Instructions

  1. Cook the bacon: Place bacon slices in a large skillet over medium heat. Cook for 6-8 minutes, flipping once, until crispy and golden brown. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Prep your vegetables: While the bacon cooks, peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.
  3. Sauté the aromatics: In the same skillet used for the bacon, discard all but 1 tablespoon of the bacon fat. Add the butter and melt over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
  4. Layer everything in the crockpot: Add the diced potatoes to the crockpot first. Top with the sautéed onions and garlic. Pour in the chicken broth. Add the salt, pepper, and dried thyme if using. Give everything a good stir.
  5. Cook low and slow: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the potatoes are fork-tender.
  6. Thicken the soup (optional but recommended): Once the potatoes are tender, use a potato masher to gently mash some of the potatoes right in the crockpot. Do about 4-5 gentle mashes—just enough to break up some potatoes and thicken the broth. Leave plenty of chunks for texture.
  7. Add the cream and half the bacon: Stir in the heavy cream and half of the crumbled bacon. Let it cook for another 10-15 minutes on LOW, just to warm everything through.
  8. Taste and adjust: Give the soup a taste. Add more salt and pepper if needed. Usually add another ½ teaspoon of salt and a few grinds of fresh pepper.
  9. Serve and garnish: Ladle the soup into bowls. Top with the remaining bacon, a generous sprinkle of fresh chives, shredded cheddar cheese, and a dollop of sour cream. Serve immediately.

Notes

Don’t skip peeling the potatoes—the skin can make the soup gritty. Cook bacon until very crispy so it holds up in the soup. Add cream at the very end to prevent curdling. The soup thickens as it sits; thin with broth or milk when reheating. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, bacon potato soup, easy potato soup, comfort food, crowd-pleaser, potluck recipe

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