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Easy Crockpot Potato Soup with Bacon and Cheddar

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This Easy Crockpot Potato Soup with Bacon and Cheddar is a comforting, set-it-and-forget-it meal that fills your kitchen with a cozy, savory aroma. With simple ingredients and minimal prep, it’s perfect for busy weeknights and picky eaters alike.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup sour cream (optional)
  • 2 tablespoons salted butter
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, fresh chives, a dollop of sour cream

Instructions

  1. Cook the bacon. Place the bacon slices in a cold skillet, then turn the heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Reserve 1 tablespoon of the bacon drippings in the skillet.
  2. Sauté the aromatics. Add the diced onion to the skillet with the reserved bacon drippings. Cook over medium heat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant. Scrape the mixture into the slow cooker.
  3. Add the potatoes and broth. Place the diced potatoes in the slow cooker on top of the onions and garlic. Pour in the chicken broth, then add the salt, black pepper, smoked paprika, and garlic powder. Stir gently to combine.
  4. Cook on low. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The potatoes should be tender enough to easily pierce with a fork.
  5. Partially mash the potatoes. Using a potato masher or the back of a wooden spoon, gently mash about half the potatoes right in the slow cooker. Leave some chunks for texture.
  6. Add the cream, cheese, and sour cream. Stir in the heavy cream, shredded cheddar cheese, and sour cream (if using). Continue stirring until the cheese is fully melted and the soup is smooth, about 2-3 minutes.
  7. Finish with butter. Stir in the 2 tablespoons of butter until melted. Taste and adjust seasoning.
  8. Serve and top. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, and sliced green onions. Serve immediately.

Notes

Don’t skip the bacon drippings for depth of flavor. Cut potatoes evenly for even cooking. Add dairy at the end to prevent curdling. Shred your own cheese for smooth melting. For a thicker soup, mash more potatoes or add a cornstarch slurry. Leftovers thicken overnight; thin with milk or broth when reheating.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, bacon cheddar potato soup, easy potato soup, comfort food, weeknight dinner

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