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Creamy Slow Cooker Potato Soup with Bacon & Cheddar

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An incredibly easy and comforting slow cooker potato soup loaded with crispy bacon and sharp cheddar cheese. Perfect for busy days, this dump-and-go recipe delivers a velvety, rich broth that feels like a hug in a bowl.

Ingredients

Scale
  • 6 cups russet potatoes, peeled and diced into ½-inch cubes (about 3 large potatoes)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, shredded (from a block)
  • 8 slices bacon, cooked and crumbled
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup chopped fresh chives or green onions (for garnish)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside about ¼ cup for garnish.
  2. Prep the vegetables: Peel and dice your potatoes into ½-inch cubes. Finely chop the onion and mince the garlic.
  3. Layer everything in the slow cooker: Add the diced potatoes, chopped onion, minced garlic, chicken broth, butter, salt, pepper, and smoked paprika (if using). Give it a quick stir to combine. Do not add the milk, cheese, or bacon yet.
  4. Cook on low or high: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender when done.
  5. Mash some potatoes: Using a potato masher or the back of a fork, gently mash about 1-2 cups of the potatoes right in the slow cooker. This thickens the soup naturally. Leave some chunks for texture.
  6. Add the dairy and cheese: Stir in the milk (or half-and-half) and shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth and creamy, about 2-3 minutes.
  7. Finish with bacon and chives: Stir in most of the crumbled bacon, reserving some for topping. Taste and adjust seasoning—add more salt or pepper if needed.
  8. Serve immediately: Ladle into bowls and top with reserved bacon, fresh chives or green onions, and an extra sprinkle of cheddar if desired.

Notes

For a thicker soup, mash about 1 cup of cooked potatoes before adding dairy. Always shred your own cheese to avoid graininess. Add dairy at the end to prevent curdling. If soup is too thick, stir in a splash of warm broth or milk. If too thin, mash more potatoes or cook uncovered for 15-20 minutes. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

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

Find it online: https://piperplate.com/creamy-slow-cooker-potato-soup-with-bacon-and-cheddar/