Creamy Crockpot Potato Soup with Cheddar and Bacon
This creamy crockpot potato soup is loaded with tender potatoes, melted cheddar cheese, crispy bacon, and a rich, comforting broth. It is an easy slow cooker recipe perfect for cozy weeknight dinners, cold-weather lunches, and family meals.
Ingredients
- 8 slices bacon.
- 2½ pounds russet or Yukon Gold potatoes peeled and diced.
- 4 cups low-sodium chicken broth.
- 1 cup whole milk.
- 1 cup heavy cream or half-and-half.
- 2 cups freshly shredded sharp cheddar cheese.
- ½ cup sour cream.
- 1 medium yellow onion diced.
- 2 celery stalks diced.
- 2 garlic cloves minced.
- 1 teaspoon dried thyme.
- ½ teaspoon garlic powder.
- ½ teaspoon black pepper.
- 1 teaspoon salt or to taste.
- 1 bay leaf.
- 2 green onions sliced, for garnish.
- 2 tablespoons fresh chives or parsley chopped, for garnish.
Instructions
- Cook the bacon in a large skillet over medium heat until crisp.
- Transfer the bacon to a paper towel-lined plate. Allow it to cool, then crumble or chop it into small pieces. Reserve some bacon for garnish.
- If desired, leave approximately 1 tablespoon of bacon grease in the skillet. Add the diced onion and celery and cook for 2–3 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the diced potatoes, cooked onion, celery, garlic, chicken broth, dried thyme, garlic powder, black pepper, salt, and bay leaf to a 6-quart crockpot.
- Stir in half of the cooked bacon, reserving the rest for topping.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender and easily pierced with a fork.
- Remove and discard the bay leaf.
- Use a potato masher to mash some of the potatoes directly in the crockpot. Leave some potato pieces whole for a chunky texture.
- Stir in the whole milk, heavy cream, and sour cream.
- Add the shredded cheddar cheese gradually, stirring until it melts into the soup.
- Cover and cook for another 20–30 minutes on the Keep Warm or LOW setting. Do not allow the soup to boil after adding the dairy ingredients.
- Taste the soup and adjust the salt and black pepper as needed.
- Ladle the soup into bowls and top with the remaining crispy bacon, extra cheddar cheese, green onions, and fresh chives or parsley.
Notes
- Russet potatoes create a thicker soup, while Yukon Gold potatoes provide a naturally creamy texture.
- For a smoother soup, blend part of it with an immersion blender.
- Add the cheddar near the end of cooking to help prevent the cheese from separating.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- For the best freezing results, freeze the soup before adding the cream and cheese.
- Thaw frozen soup in the refrigerator overnight and reheat gently with a little extra broth or milk.