Slow Cooker Creamy Potato Bacon Soup

Here is a recipe for Slow Cooker Creamy Potato Bacon Soup. It’s a rich, comforting, and hassle-free soup where the slow cooker does most of the work. The potatoes become perfectly tender, and the bacon adds a wonderful smoky flavor.

Slow Cooker Creamy Potato Bacon Soup

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 6-8 hours (low) or 3-4 hours (high)

Ingredients

For the Soup Base:

• 6 slices thick-cut bacon, chopped into 1/2-inch pieces

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 3 lbs Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 6-7 cups)

• 4 cups chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon salt (start with less, adjust to taste)

• 1/2 teaspoon black pepper

For the Creamy Finish:

• 1 cup heavy cream (or half-and-half for a lighter version)

• 2 tablespoons cornstarch (optional, for thicker soup)

• 1 cup shredded sharp cheddar cheese, plus more for garnish

• 1/2 cup sour cream (optional, for extra tanginess)

For Garnish:

• Reserved cooked bacon

• Chopped fresh chives or green onions

• Extra shredded cheddar cheese

Instructions

1. Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, reserving about 1 tablespoon of the bacon drippings in the skillet. Set aside a small handful of bacon for garnish at the end.

2. Sauté the Aromatics: Add the diced onion to the skillet with the reserved bacon drippings. Sauté over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Layer in the Slow Cooker: Transfer the sautéed onions and garlic to your slow cooker. Add the diced potatoes, chicken broth, dried thyme, salt, and pepper. Stir to combine.

4. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.

5. Thicken the Soup (Two Options):

   • For a Chunky Soup: Use a potato masher to gently mash the soup right in the slow cooker a few times to break down some of the potatoes for thickness, leaving plenty of chunks.

   • For a Smooth/Partially Blended Soup: Use an immersion blender to blend the soup to your desired consistency. (Be careful not to blend it all if you want some chunks).

   • For Extra Thickness: If you prefer a very thick soup, whisk the cornstarch into the cold heavy cream until smooth before adding.

6. Add the Creamy Ingredients: Stir in the heavy cream (and the cornstarch slurry if using), the shredded cheddar cheese, and the sour cream (if using). Stir until the cheese is completely melted and the soup is well combined.

7. Finish and Serve: Stir in the cooked bacon (reserving the garnish portion). Let the soup heat through for another 10-15 minutes on the LOW setting. Do not let it boil after adding the cream and cheese.

8. Garnish and Enjoy: Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheddar cheese, and a sprinkle of fresh chives.

Why This Recipe Works:

• Maximized Bacon Flavor: Cooking the bacon first and using the drippings to sauté the onions infuses the entire soup with a deep, smoky bacon flavor.

• Perfect Texture: The slow cooker gently cooks the potatoes until they’re tender without turning them to mush. The final addition of cream and cheese creates a luxuriously rich and velvety broth.

• Customizable Consistency: You can leave it chunky, blend it smooth, or do a little of both to get your perfect texture.

Enjoy your comforting and creamy soup!