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Creamy Crockpot Potato Soup Recipe Easy with Bacon and Cheddar Topping

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A comforting and easy-to-make creamy potato soup cooked slowly in a crockpot, topped with crispy bacon and melted sharp cheddar cheese. Perfect for cozy dinners and simple meals.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and diced
  • 4 cups (950 ml) chicken broth (low sodium or vegetable broth for lighter flavor)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (28 g) butter
  • 2 tablespoons (16 g) all-purpose flour (or cornstarch for gluten-free option)
  • Salt and pepper to taste
  • Fresh chives or green onions, chopped (optional)

Instructions

  1. Cook 6 bacon slices in a medium pan over medium heat until crispy, about 8-10 minutes, turning occasionally. Drain on paper towels and crumble once cooled. Save a tablespoon of the bacon fat for extra flavor.
  2. Peel and dice 2 pounds (900 g) of russet potatoes into roughly 1-inch cubes. Finely chop 1 medium yellow onion and mince 2 garlic cloves.
  3. In the same pan, melt 2 tablespoons (28 g) of butter along with the reserved bacon fat over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
  4. Transfer the sautéed onion and garlic to your slow cooker. Add diced potatoes, 4 cups (950 ml) of chicken broth, salt, and pepper to taste. Stir gently to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender when pierced with a fork.
  6. About 30 minutes before serving, mix 2 tablespoons (16 g) of all-purpose flour with 1 cup (240 ml) of heavy cream until smooth. Stir this mixture into the crockpot. For a smoother texture, blend half the soup with an immersion blender before adding the cream mixture.
  7. Cover and cook for another 20-30 minutes on low, stirring occasionally, until the soup thickens and becomes creamy.
  8. Ladle the soup into bowls, sprinkle with crumbled bacon and 1 cup (100 g) shredded sharp cheddar cheese. Add chopped fresh chives or green onions for garnish.

Notes

Save a tablespoon of bacon fat for extra flavor when sautéing onions and garlic. Blend half the soup for a silky texture without losing all the potato chunks. Adjust thickness by adding broth or cream if needed. For gluten-free, swap flour with cornstarch. For dairy-free, use coconut milk and dairy-free cheese alternatives. Cook bacon separately for crispiness.

Nutrition

Keywords: potato soup, crockpot soup, creamy potato soup, bacon soup, cheddar topping, slow cooker recipe, comfort food, easy soup recipe

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