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Creamy Crockpot Potato Soup with Bacon & Chives

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This creamy crockpot potato soup with bacon and chives is the ultimate comfort food—rich, silky, and packed with smoky bacon flavor. It’s an easy, hands-off recipe that fills your house with warmth and your belly with something deeply satisfying.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • ½ cup whole milk
  • 8 slices thick-cut bacon
  • ¼ cup fresh chives, thinly sliced
  • 1 cup shredded sharp cheddar cheese (optional)
  • Sour cream (for serving)

Instructions

  1. Prep your ingredients: Peel and dice the potatoes into 1-inch cubes. Dice the onion. Mince the garlic. Measure out your broth and seasonings.
  2. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of the bacon fat in the skillet.
  3. Sauté the aromatics: In the same skillet with the reserved bacon fat, add the diced onion. Cook over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Layer everything in the crockpot: Add the diced potatoes to the slow cooker. Top with the sautéed onions and garlic. Pour in the chicken broth, then add the salt, pepper, smoked paprika, and dried thyme. Give everything a gentle stir to combine.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender.
  6. Add the dairy: Once the potatoes are tender, add the butter, heavy cream, and milk. Stir gently to combine. Let it cook for another 10-15 minutes to warm through.
  7. Mash to your desired consistency: Using a potato masher, mash the potatoes right in the crockpot. Mash about half the potatoes, leaving plenty of chunky pieces for texture. If you prefer a completely smooth soup, use an immersion blender.
  8. Taste and adjust: Give the soup a taste and adjust the seasoning. You might want more salt, pepper, or even a pinch of cayenne for heat.
  9. Serve with toppings: Ladle the soup into bowls. Top with the crispy bacon, fresh chives, shredded cheddar cheese, and a dollop of sour cream. Serve immediately while hot.

Notes

For a thicker soup, let it cook uncovered for 15-20 minutes. For a thinner soup, stir in extra broth or milk. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: crockpot potato soup, creamy potato soup, bacon and chives soup, slow cooker soup, comfort food, easy potato soup

Find it online: https://cookluma.com/creamy-crockpot-potato-soup-with-bacon-and-chives-easy-recipe/