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Easy Crockpot Potato Soup with Crispy Bacon: Best Comfort Food

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This easy crockpot potato soup with crispy bacon is thick, creamy, and deeply satisfying. With simple pantry ingredients and a set-it-and-forget-it method, it’s the perfect cold-weather comfort food that tastes like a hug in a bowl.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1½ cups sharp cheddar cheese, freshly shredded
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ cup green onions, sliced, for garnish

Instructions

  1. Cook the bacon first. Place the bacon slices in a cold skillet, then turn the heat to medium. Cook for 6-8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside. Don’t wash the skillet—you’ll use that bacon fat in a minute.
  2. Sauté the aromatics in the bacon fat. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the diced onion and 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.
  3. Layer everything in the crockpot. Start with the diced potatoes, then add the sautéed onions and garlic. Pour in the chicken broth, then add the dried thyme, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give everything a gentle stir to combine. The potatoes should be mostly submerged—if they’re not, add a little more broth or water.
  4. Cook low and slow. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes are ready when they’re fork-tender and starting to fall apart when you poke them.
  5. Partially blend the soup. Using an immersion blender, blend about half of the soup right in the crockpot. You want some chunks remaining for texture. If you’re using a potato masher, just mash gently about 10-12 times.
  6. Stir in the cream and cheese. Turn the crockpot to WARM or LOW heat. Add the heavy cream and shredded cheddar cheese, stirring gently until the cheese is fully melted and incorporated, about 2-3 minutes. Don’t let it boil after adding the dairy.
  7. Taste and adjust. Ladle a spoonful, let it cool slightly, and taste it. Add more salt and pepper as needed. I usually end up adding another ½ teaspoon of salt and a pinch more black pepper.
  8. Serve with all the toppings. Ladle the soup into bowls and top with the crumbled bacon, sliced green onions, and a sprinkle of extra cheddar cheese if desired. Serve immediately.

Notes

Don’t skip the sauté step—it deepens the flavor. Cube potatoes evenly for consistent texture. Resist lifting the lid during cooking. Add dairy at the end to prevent curdling. Make extra bacon for topping. Season in layers, tasting at the end. If soup is too thick, stir in warm broth or milk; if too thin, cook uncovered on LOW for 20-30 minutes.

Nutrition

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

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