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Easy Crockpot Potato Soup with Bacon

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A creamy, comforting potato soup made in the slow cooker with crispy bacon, tender potatoes, and a velvety texture. Perfect for busy weeknights when you need a warm, satisfying meal with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, chopped into small pieces
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sour cream, for serving
  • 2 green onions, sliced thin for garnish
  • Optional: extra black pepper, red pepper flakes, or chives

Instructions

  1. Cook the bacon first. Throw those chopped bacon pieces into a cold skillet, then turn the heat to medium. Cook until crispy, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet.
  2. Sauté the aromatics. In that same skillet with the reserved bacon grease, add your chopped onion. Cook over medium heat for 3-4 minutes until it starts turning translucent. Add the minced garlic and cook for another 30 seconds—just until fragrant. Scrape this whole mixture into your slow cooker.
  3. Layer in the potatoes and broth. Add your diced potatoes to the slow cooker on top of the onions. Pour in the chicken broth, then add the salt, pepper, and smoked paprika. Give everything a gentle stir.
  4. Slow cook until tender. Cover and cook on low for 6-7 hours or high for 3-4 hours. The potatoes are ready when you can easily pierce them with a fork.
  5. Make the creamy mixture. About 30 minutes before serving, whisk together the milk, heavy cream, and flour in a small bowl until no lumps remain. Pour this mixture into the slow cooker and stir gently to combine.
  6. Partially mash the potatoes. Using a potato masher, give the soup about 6-8 gentle mashes to break up some potatoes while leaving plenty of chunks.
  7. Finish and serve. Let the soup cook for another 20-30 minutes on low to thicken up. Taste and adjust salt and pepper. Ladle into bowls, top with shredded cheddar, a dollop of sour cream, crispy bacon, and sliced green onions. Serve hot.

Notes

Don’t skip sautéing the onions—raw onion in the slow cooker doesn’t develop the same sweetness. For thicker soup, mash more potatoes or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15 minutes. To prevent curdling, let soup cool slightly before adding dairy. Soup thickens significantly after refrigeration—add liquid when reheating.

Nutrition

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

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