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Family-Favorite Creamy Crockpot Potato Soup with Bacon

creamy crockpot potato soup with bacon - featured image
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A velvety, comforting potato soup loaded with crispy bacon, sharp cheddar, and fresh green onions, slow-cooked to perfection. This recipe recreates the magic of a beloved diner soup that closed its doors, now made easy in your crockpot.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced into ½-inch cubes (about 2½ to 3 pounds total)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup heavy cream
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • 8 slices thick-cut bacon
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, sliced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • Pinch of cayenne pepper

Instructions

  1. Cook the bacon: Place 8 slices of bacon in a large skillet over medium heat. Cook for 6-8 minutes, flipping once, until crispy and golden brown. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve about 2 tablespoons of bacon drippings in the skillet.
  2. Sauté the aromatics: Add the finely chopped onion to the same skillet with the reserved bacon drippings. Cook over medium heat for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the soup base in the crockpot: Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes, chicken broth, water, salt, black pepper, smoked paprika, dried thyme, and cayenne pepper. Stir to combine.
  4. Slow cook to perfection: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  5. Thicken the soup: Using a potato masher, gently mash about half of the potatoes right in the slow cooker. For a completely smooth soup, use an immersion blender and pulse until desired consistency.
  6. Add the creamy elements: Stir in the heavy cream, sour cream, and unsalted butter. Mix until fully incorporated and butter has melted. Let cook for another 10-15 minutes on low. Taste and adjust seasoning if needed.
  7. Serve and garnish: Ladle soup into bowls. Top each serving with crumbled bacon, shredded cheddar cheese, and sliced green onions. Serve hot with crusty bread or oyster crackers.

Notes

For a thicker soup, mash more potatoes or let cook uncovered for 15-20 minutes. If too thick, stir in a splash of warm broth or milk. Leftovers keep in the fridge for up to 4 days. Freeze before adding cream for best results.

Nutrition

Keywords: potato soup, crockpot, slow cooker, bacon, creamy, comfort food, family dinner

Find it online: https://sofiaspice.com/family-favorite-creamy-crockpot-potato-soup-with-bacon/