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Hearty and Creamy Crockpot Potato Soup with Bacon

This comfort food classic combines tender russet potatoes, crispy bacon, and sharp cheddar in a rich, creamy base that's naturally thickened through slow cooking.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup cooked bacon crumbled
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped, optional

Equipment

  • Crockpot/slow cooker
  • potato masher

Method
 

  1. Place the diced potatoes, onion, garlic, and chicken broth in a crockpot.
  2. Cook on low for 6 hours, or until the potatoes are tender.
  3. Once the potatoes are tender, use a potato masher to mash about half of the potatoes for a creamy texture while keeping some chunks.
  4. Add in the heavy cream, cheddar cheese, cooked bacon, thyme, black pepper, and salt to taste. Stir until the cheese is melted and the soup is creamy.
  5. Garnish with fresh parsley, if desired, and serve hot.

Notes

Russet potatoes are ideal for this soup - their starchy texture breaks down and naturally thickens the broth. Add cheese at the end to prevent curdling. Store refrigerated for up to 3 days or freeze for up to 3 months.