Slow Cooker Creamy Potato Bacon Soup

This is a classic, comforting soup that is perfect for the slow cooker. The long, slow cooking process melds the flavors together beautifully.

Here is a detailed, easy-to-follow recipe for Slow Cooker Creamy Potato Bacon Soup.

Table of Contents

This recipe yields a rich, hearty, and incredibly flavorful soup with minimal effort. The crispy bacon garnish adds the perfect salty, smoky crunch.

For the Soup:

For Garnish:

1. Cook the Bacon:

In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.

2. Sauté Aromatics:

Add the diced onion to the skillet with the bacon fat. Sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant. This step is optional but highly recommended for deeper flavor. You can skip it and just add raw onions to the slow cooker if you’re short on time.

3. Slow Cook:

Transfer the sautéed onion and garlic (or raw onions) to your slow cooker. Add the diced potatoes, chicken broth, dried thyme, paprika, and half of the cooked bacon. Season with a pinch of salt and pepper.
Stir everything to combine.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the potatoes are very tender.

4. Thicken the Soup (Choose One Method):

For a Chunky Soup: Use a potato masher right in the slow cooker to mash about half of the potatoes. This will naturally thicken the soup while leaving plenty of chunks.

For a Creamier, Thicker Soup: In a small bowl, make a slurry by whisking the 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir the slurry into the soup. Cover and cook on HIGH for an additional 20-30 minutes until thickened.

5. Add Dairy:

Turn the slow cooker to the WARM or LOW setting. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated.

6. Serve:

Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with the reserved crispy bacon, extra shredded cheese, green onions, and a dollop of sour cream.

Don’t skip cooking the aromatics: Sautéing the onions and garlic in the bacon fat adds a tremendous amount of flavor that you can’t get from just adding them raw to the slow cooker.

Potato Choice: Russet potatoes will break down more and create a thicker, starchier soup. Yukon Golds will hold their shape a bit better and create a creamier texture (and they don’t require peeling!).
Avoid Curdling: Always add the dairy products (cream, cheese) at the end of the cooking time. High heat for a long period can cause dairy to separate and become grainy.
Crock Size: This recipe fits perfectly in a 6-quart slow cooker.

Make it Lighter: Substitute the heavy cream with whole milk or evaporated milk. You can also use a lighter cheese like Colby Jack.
Add Veggies: Feel free to add diced carrots or celery in with the onions for extra flavor and nutrition.
Crispy Bacon: Always reserve some crispy bacon for garnish. It provides a crucial textural contrast to the creamy soup.

Enjoy your meal! This soup is perfect for a cozy night in and makes fantastic leftovers (the flavors are even better the next day).