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Quick Loaded Crockpot Potato Soup with Bacon (35 mins)

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This quick loaded crockpot potato soup with bacon is creamy, hearty, and on the table in just 35 minutes. It’s the perfect weeknight comfort food that feels like a hug without the fuss.

Ingredients

Scale
  • 8 slices bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • Salt and black pepper to taste
  • Optional toppings: sour cream, sliced green onions, extra bacon crumbles, extra shredded cheese

Instructions

  1. Cook the bacon in a cold large skillet over medium heat until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Add the diced onion to the skillet with the bacon fat. Cook over medium heat until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Place the diced potatoes in the bottom of a 6-quart slow cooker. Evenly distribute the sautéed onions and garlic over the top.
  4. Pour the chicken broth over the potatoes. The liquid should just barely cover the potatoes. Season with salt and pepper.
  5. Cover the slow cooker and cook on high for 2.5 hours, or until the potatoes are fork-tender.
  6. Reduce the heat to low. Stir in the milk and 1 ½ cups of the shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup is smooth, about 2-3 minutes.
  7. If you want a thicker soup, mash some of the potatoes with a potato masher right in the slow cooker. Mash about a quarter of the potatoes for a creamy texture with some chunks.
  8. Stir in half of the crumbled 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, extra shredded cheese, sour cream, and green onions.

Notes

Don’t skip the bacon fat for flavor. Cut potatoes evenly into ½-inch cubes. Shred your own cheese for smooth melting. Add dairy on low heat to prevent curdling. For a thicker soup, mash some potatoes. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: potato soup, crockpot, slow cooker, bacon, loaded, quick, easy, weeknight dinner, comfort food

Find it online: https://cookluma.com/quick-loaded-crockpot-potato-soup-with-bacon-35-mins/