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Creamy Crockpot Potato Soup with Bacon and Cheddar

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This creamy crockpot potato soup with bacon and cheddar is the ultimate hands-off comfort food. Yukon Gold potatoes, crispy bacon, sharp cheddar, and a secret touch of cream cheese create a velvety, rich soup that tastes like it simmered all day—without the work.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 8 slices thick-cut bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 ounces cream cheese, softened and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Green onions, sliced (for garnish)

Instructions

  1. Prep the Potatoes (10 minutes): Peel 3 pounds of Yukon Gold potatoes and dice them into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Cook the Bacon (15 minutes): Cook 8 slices of thick-cut bacon in a large skillet over medium heat until crispy, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of bacon drippings.
  3. Sauté the Onions (optional but recommended, 5 minutes): In the same skillet with the reserved bacon drippings, sauté 1 diced yellow onion over medium heat until translucent, about 4-5 minutes.
  4. Layer Ingredients in the Crockpot (5 minutes): Place the diced potatoes in the bottom of a 6-quart crockpot. Add the sautéed onions (or raw onion), 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in 4 cups of low-sodium chicken broth. Do not stir.
  5. Slow Cook (6-8 hours on low or 3-4 hours on high): Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
  6. Add Cream Cheese and Blend (10 minutes): About 30 minutes before serving, add 4 ounces of softened, cubed cream cheese. Let sit for 5 minutes, then use an immersion blender to blend about half the soup, leaving some chunks for texture. Alternatively, mash some potatoes with a potato masher.
  7. Stir in Heavy Cream and Cheese (5 minutes): Pour in 1/2 cup of heavy cream (if using) and stir. Gradually add 2 cups of freshly shredded sharp cheddar cheese, stirring until each batch is fully melted before adding more.
  8. Adjust Seasonings (2 minutes): Taste and adjust salt and pepper as needed. Add an extra 1/4 teaspoon of smoked paprika if desired.
  9. Serve and Garnish (5 minutes): Ladle soup into bowls. Top with crumbled bacon, sliced green onions, and extra cheddar cheese. Add a crack of black pepper.

Notes

For freezing, stop before adding cream cheese and heavy cream; add those when reheating. Use low-sodium broth and unsalted butter to control salt. Let cream cheese come to room temperature before adding to prevent clumping. Crisp bacon separately and add as topping for best texture.

Nutrition

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

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