Crockpot Potato Soup with Bacon and Cheddar
This crockpot soup with potatoes is a thick, creamy bowl that cooks on its own all day. Gold potatoes, onion and broth soften together, then milk, cheddar and crisp bacon finish it.
8
servings20
minutes8
hoursDiced potatoes, onion and garlic slow cook in broth until soft, then get partly mashed and finished with cream, cheddar and bacon. Thick, simple and filling.
Ingredients
3 lb Yukon Gold potatoes, peeled and diced 3/4 inch
1 large yellow onion, diced
4 cloves garlic, minced
5 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 bay leaf
8 slices bacon, cooked crisp and crumbled
4 oz cream cheese, cubed
1 cup half-and-half
1 1/2 cups shredded sharp cheddar, plus more for serving
2 green onions, sliced
Directions
- Put the potatoes, onion, garlic, broth, thyme, salt, pepper, paprika and bay leaf in a 6-quart slow cooker.
- Stir well. The broth should come about three quarters of the way up the potatoes.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes are completely tender and break apart with a spoon.
- Remove the bay leaf.
- Use a potato masher or immersion blender to break up about half of the potatoes. Leave some chunks for texture.
- Stir in the cream cheese until melted, then add the half-and-half.
- Turn the heat to LOW and stir in the cheddar a handful at a time until smooth.
- Taste and adjust the salt. Ladle into bowls and top with bacon, extra cheddar and green onions.
Notes
- Russets work but make a grainier soup. For a lighter version, use whole milk instead of half-and-half. A chopped carrot or celery rib adds extra flavor. Leftovers keep 4 days in the fridge, and the soup thickens, so add a splash of broth when reheating.
Why potato soup is a slow cooker staple
Potatoes need long, moist heat to turn soft enough to mash into a thick base. The slow cooker does that without watching and without scorching the bottom, which can happen in a pot on the stove.
Mashing only half the potatoes gives the best result. The mashed ones thicken the broth, and the whole chunks keep the soup hearty, so you do not need flour or a roux.
It is also one of the cheapest dinners you can make. A bag of potatoes, an onion and a carton of broth feed eight people, and the toppings let everyone make their bowl fancy or plain.
Choosing your potatoes and toppings
Yukon Gold potatoes: Their waxy, buttery texture makes a creamy soup. Peel them, and cut the pieces the same size so they cook at the same pace.
Chicken broth: Use low sodium, since bacon and cheddar add salt. You can always add salt at the end.
Bacon: Cook it crisp in the oven and crumble it on top. Putting it in the pot makes it soft and chewy.
Cream cheese and half-and-half: Together they give a velvety finish. Add them at the end so they do not curdle.
Sharp cheddar: Shred it from a block and stir it in slowly. A sharp cheese gives more flavor with less.
Onion and garlic: Dice the onion fine so it melts into the broth. Garlic cooks sweet over eight hours, so four cloves is not too many.
Tips for a smooth, creamy soup
Mash, do not puree: Blending all of the potatoes turns the soup gluey. Break up half with a masher and leave the rest in chunks.
Add dairy at the end: Cheese and cream go in when the heat is on LOW. Cooking them for hours can split the soup.
Do not undersalt: The most common mistake is serving bland potato soup. Potatoes soak up a lot of salt, so taste after adding dairy and season again.
Cut the pieces even: Three quarter inch cubes cook at the same speed. Mixed sizes leave some potatoes raw while others melt away.
Swaps and variations
For a loaded version, add a cup of frozen corn in the last hour. For a lighter soup, swap the half-and-half for milk and cut the cheese to one cup. Leeks can replace the onion for a sweeter flavor. Vegetable broth and smoked paprika make a vegetarian version without the bacon.
Do not use sweet potatoes as a one-to-one swap for gold potatoes here. They turn very soft and sweet, and the cheddar will taste out of place.
For a smoky finish, drizzle a little bacon fat or olive oil over each bowl with a pinch of smoked paprika. It adds color and flavor.
What to serve with it
Serve in wide bowls with warm bread, a crisp green salad or a grilled cheese sandwich. Put out bowls of bacon, chives and extra cheddar so each person tops their own. A crisp apple slice or pickled beet on the side adds a little tang next to the creamy soup.
Storing, freezing and reheating
Refrigerate leftovers in a covered container for up to 4 days. The soup thickens as it chills, so loosen it with broth or milk when you reheat.
Reheat on the stove over low heat, stirring often, and do not boil. Potato soup with dairy does not freeze well, but you can freeze the base before adding the cream and cheese for up to 2 months.
Leftover soup also makes a quick filling for baked potatoes. Spoon it over a split potato, add cheese and bake for a few minutes.
Crockpot Potato Soup with Bacon and Cheddar at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 14, led by Yukon Gold potatoes, yellow onion, garlic, low-sodium chicken broth
Tips for Crockpot Potato Soup with Bacon and Cheddar
Russets work but make a grainier soup. For a lighter version, use whole milk instead of half-and-half. A chopped carrot or celery rib adds extra flavor. Leftovers keep 4 days in the fridge, and the soup thickens, so add a splash of broth when reheating.
Crockpot Potato Soup with Bacon and Cheddar FAQ
How long does Crockpot Potato Soup with Bacon and Cheddar take?
Crockpot Potato Soup with Bacon and Cheddar takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Potato Soup with Bacon and Cheddar serve?
This recipe makes 8 servings.
What do I need to make Crockpot Potato Soup with Bacon and Cheddar?
14 ingredients, led by Yukon Gold potatoes, yellow onion, garlic, low-sodium chicken broth. Amounts are in the recipe card above.
