Slow Cooker Creamy Potato Bacon Soup That Practically Makes Itself

Slow Cooker Creamy Potato Bacon Soup That Practically Makes Itself

There is something deeply comforting about walking into a kitchen that smells like a warm, hearty soup has been quietly doing its thing all day. This slow cooker creamy potato bacon soup is exactly that kind of recipe — the kind that requires minimal effort in the morning and rewards you with a rich, velvety bowl of goodness come dinnertime. Tender chunks of potato swimming in a creamy, cheesy broth, dotted with crispy bacon and fresh chives — it is the ultimate cold-weather comfort food.

Whether you are feeding a hungry family on a weeknight or just craving something soul-warming on a lazy weekend, this recipe checks every box. Best of all, your slow cooker does the heavy lifting while you go about your day.

Ingredients

• 2 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 can (10.5 oz) cream of chicken soup
• 1 and a half cups shredded sharp cheddar cheese
• 6 strips bacon, cooked and crumbled
• 3 tablespoons fresh chives, chopped
• 1 teaspoon thyme
• Salt and black pepper to taste
• 2 tablespoons butter

Method

1. Add the diced potatoes, onion, garlic, chicken broth, cream of chicken soup, thyme, salt, and pepper to your slow cooker. Stir everything together until well combined.
2. Place the lid on the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the potatoes are completely tender and easily pierced with a fork.
3. Once the potatoes are cooked through, use a potato masher or the back of a wooden spoon to gently mash some of the potatoes directly in the pot. This helps thicken the soup while still leaving plenty of hearty chunks.
4. Stir in the butter, whole milk, and heavy cream. Mix well and allow the soup to continue cooking on low for another 20 to 30 minutes until heated through and creamy.
5. Add the shredded cheddar cheese and stir until fully melted and incorporated into the broth.
6. Taste and adjust seasoning with additional salt and pepper as needed.
7. Ladle into bowls and top each serving with crumbled bacon and fresh chives. Serve hot with crusty bread on the side.

Tips for the Best Results

For an extra thick and creamy soup, you can stir in a tablespoon of cornstarch mixed with a little cold water during the last 30 minutes of cooking. If you prefer a smoother texture, use an immersion blender to blend a portion of the soup before adding the cream and cheese. Leftovers keep well in the refrigerator for up to four days and reheat beautifully on the stovetop over low heat.

Make It Your Own

This recipe is wonderfully flexible. Swap the cheddar for gruyere or pepper jack if you want a flavor twist. Add diced jalapeños for a little heat, or toss in some cooked sausage crumbles alongside the bacon for an even heartier version. No matter how you customize it, the creamy base and tender potatoes always steal the show.