Creamy Crockpot Potato Soup with Bacon

Crockpot potato soup is the kind of dinner that makes a chilly evening feel easy. Diced potatoes, onion and garlic simmer in chicken broth all day until they are soft enough to mash with a spoon. At the end you mash part of them right in the pot, stir in cream cheese, sharp cheddar and a little heavy cream, and the whole thing turns thick, silky and rich.

Crispy bacon and fresh green onions go on top, so every bowl tastes like a loaded baked potato. It makes about 6 generous servings and reheats beautifully for lunches.

Why You’ll Love It

• About 20 minutes of prep. Peel, dice, dump and walk away.
• Thick and creamy without flour. Mashing some of the potatoes does the thickening.
• Loaded potato flavor. Cheddar, cream cheese, bacon and green onions.
• Flexible timing. Cook it on LOW all day or on HIGH in the afternoon.
• Family friendly. Kids love it, and everyone can add their own toppings.

Ingredients and Substitutions

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Full amounts are in the recipe card below.

For the soup base

• Potatoes (3 pounds): About 6 medium potatoes, which gives roughly 6 cups once peeled and cut into ½-inch cubes. Yukon Golds are naturally buttery and creamy; russets break down more and make a thicker soup. A mix of both is great.
• Yellow onion (1 medium) and garlic (3 cloves): Finely chopped so they melt into the soup.
• Low-sodium chicken broth (4 cups): One standard 32-ounce carton. Low-sodium lets you control the salt, since the cheese and bacon add plenty. Vegetable broth works for a meatless soup (skip the bacon).
• Salt and pepper: Start with 1 teaspoon kosher salt and ½ teaspoon black pepper, then adjust at the end.

For the creamy finish

• Cream cheese (8 ounces): Full-fat block, softened and cut into cubes so it melts smoothly.
• Sharp cheddar (1½ cups shredded, divided): One cup melts into the soup and the rest goes on top. Shred it from a block if you can; bagged shreds contain anti-caking starch that can make the soup slightly grainy.
• Heavy cream (½ cup): Adds body. Half-and-half works for a lighter soup.

For topping

• Bacon (6 slices): Cooked until crisp and crumbled.
• Green onions (2): Thinly sliced for color and a fresh bite. Chives work too.

How to Make Crockpot Potato Soup

1. Load the slow cooker. Add the diced potatoes, onion, garlic, chicken broth, salt and pepper to a 6-quart slow cooker and stir. The broth should come almost to the top of the potatoes.
2. Slow cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes fall apart easily when pressed with a fork.
3. Cook the bacon. During the last 30 minutes, cook the bacon in a skillet over medium heat for 8 to 10 minutes, or on a sheet pan in a 400°F oven for 15 to 20 minutes, until crisp. Drain on paper towels and crumble.

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4. Mash. Use a potato masher to mash about half of the potatoes right in the slow cooker, leaving plenty of chunks for texture.
5. Make it creamy. Add the cream cheese cubes and stir until they mostly melt. Stir in 1 cup of the cheddar and the heavy cream.
6. Finish. Cover and cook on LOW for 15 to 20 minutes more, stirring once, until the cheese is fully melted and the soup is smooth. Taste and add more salt and pepper if needed. If the soup is thicker than you like, stir in a splash of warm broth.
7. Serve. Ladle into bowls and top with the crumbled bacon, the remaining ½ cup cheddar and the green onions.

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Tips for Success

Cut the potatoes evenly

Half-inch cubes cook at the same rate, so you won’t end up with some pieces falling apart while others are still firm.

Soften the cream cheese first

Cold cream cheese can leave small white specks. Let it sit out 30 minutes, cube it, and stir well. For a perfectly smooth finish, whisk the cubes with a ladle of hot broth before adding them.

Add dairy at the end

Long cooking can make cheese and cream separate. Stirring them in during the last 20 minutes keeps the soup silky.

Control the thickness

Mash more potatoes for a thicker soup, or use an immersion blender for a few quick pulses. Thin it with warm broth or milk.

Salt last

Cheese and bacon are salty. Taste after they go in and season from there.

Variations

• Loaded baked potato: Top with sour cream, extra cheddar, bacon and chives.
• Ham and potato: Stir in 2 cups diced cooked ham with the cream cheese.
• Corn and potato: Add 1½ cups frozen corn for the last 30 minutes.
• Herby: Add ½ teaspoon dried thyme with the broth.
• Lighter: Use half-and-half instead of cream and reduced-fat cream cheese.

Make-Ahead, Storage and Reheating

• Fridge: Cool, then refrigerate in airtight containers up to 4 days. Keep the bacon and green onions separate so the bacon stays crisp.
• Reheat: Warm gently on the stove over medium-low heat, stirring often, or microwave in 1-minute bursts. Add a splash of broth or milk since the soup thickens as it chills.
• Freezer: Dairy-rich potato soup can turn grainy after freezing. For best results, freeze the soup base before adding the cream cheese, cheddar and cream, up to 3 months. Thaw overnight, reheat and finish with the dairy.

Frequently Asked Questions

Can I use frozen diced potatoes?

Yes. Use a 28- to 32-ounce bag of frozen diced hash brown potatoes (the plain cubed kind, not shredded). Cook on LOW for 5 to 6 hours or on HIGH for 3 hours.

Do I have to peel the potatoes?

No. Yukon Golds have thin skins that soften nicely, so scrub them well and leave the skins on for a more rustic soup.

Why is my potato soup grainy?

Usually the cheese got too hot or was bagged pre-shredded cheese. Add the cheese at the end on LOW, and shred it from a block.

Can I make it on the stove instead?

Yes. Simmer the potatoes, onion, garlic and broth in a covered Dutch oven for 15 to 20 minutes until very tender, then mash and finish with the dairy over low heat.

Save this recipe: Pin this creamy crockpot potato soup for easy fall and winter dinners.

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