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Cozy Crockpot Potato Soup with Bacon: Best Chilly Night Dinner

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This creamy, set-it-and-forget-it crockpot potato soup is loaded with bacon, cheddar, and cream cheese for the ultimate comfort food. Perfect for cold winter nights, it requires minimal effort and delivers maximum flavor.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (optional)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup whole milk or half-and-half
  • 8 slices thick-cut bacon
  • 2 tablespoons bacon fat (reserved from cooking bacon)
  • ¼ cup chopped fresh chives or green onions (for garnish)
  • Extra shredded cheddar cheese (for garnish)
  • Sour cream (for garnish)
  • Extra crispy bacon crumbles (for garnish)

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons of the bacon fat. Set the bacon aside for topping later.
  2. Peel the russet potatoes and dice them into ½-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
  3. Add the diced potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and dried thyme to a 6-quart or larger slow cooker. Stir to combine. Do not add the cream cheese or milk yet.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are easily pierced with a fork.
  5. Using a potato masher, gently mash about half the potatoes right in the slow cooker. For a smoother soup, use an immersion blender for 10-15 seconds, being careful not to over-blend.
  6. Cut the softened cream cheese into small cubes and stir it into the hot soup until fully melted. Add the shredded cheddar and stir until smooth.
  7. Pour in the milk (or half-and-half) and the reserved 2 tablespoons of bacon fat. Stir until everything is combined and the soup is thick and creamy. Taste and adjust salt and pepper as needed.
  8. Let the soup rest for 5 minutes to allow it to thicken further.
  9. Ladle the soup into bowls and top with crispy bacon crumbles, extra shredded cheddar, chopped chives or green onions, and a dollop of sour cream if desired.

Notes

For best results, use room temperature cream cheese to avoid lumps. Shred cheddar from a block rather than using pre-shredded cheese to prevent graininess. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in a freezer-safe container for up to 3 months; reheat gently with a splash of milk or broth.

Nutrition

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

Find it online: https://spoonette.com/cozy-crockpot-potato-soup-with-bacon-best-chilly-night-dinner/