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Bowl of creamy crockpot potato soup topped with bacon, cheddar and green onions

Creamy Crockpot Potato Soup with Bacon

Thick, creamy slow cooker potato soup with cream cheese, sharp cheddar and heavy cream, topped with crispy bacon and green onions.
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Prep Time 20 minutes
Cook Time 6 hours
Finishing 20 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon Gold or russet potatoes about 6 medium, peeled and cut into ½-inch cubes (about 6 cups)
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth one 32-ounce carton
  • 1 tsp kosher salt plus more to taste
  • ½ tsp black pepper
Creamy finish
  • 8 oz cream cheese full-fat, softened and cubed
  • 1½ cups sharp cheddar cheese shredded, divided
  • ½ cup heavy cream
Toppings
  • 6 slices bacon cooked crisp and crumbled
  • 2 green onions thinly sliced

Equipment

  • 6-quart slow cooker
  • potato masher
  • skillet or sheet pan

Method
 

  1. Add the potatoes, onion, garlic, broth, salt and pepper to a 6-quart slow cooker and stir.
  2. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the potatoes are very tender.
  3. During the last 30 minutes, cook the bacon until crisp. Drain and crumble.
  4. Mash about half of the potatoes in the slow cooker, leaving some chunks.
  5. Stir in the cream cheese until mostly melted, then stir in 1 cup cheddar and the heavy cream.
  6. Cover and cook on LOW 15 to 20 minutes, stirring once, until smooth. Season with salt and pepper and thin with broth if needed.
  7. Serve topped with bacon, the remaining cheddar and green onions.

Notes

Yukon Golds make a creamier soup; russets make it thicker. Shred cheddar from a block for the smoothest texture. Refrigerate up to 4 days and reheat gently with a splash of broth. To freeze, freeze the base before adding the dairy.