Oh, do I have a cozy little secret to share with you! There’s nothing like coming home to a warm bowl of this creamy slow cooker potato soup after a long day. I’ve been making this exact recipe for years—it’s my go-to when I need comfort food without the fuss. Just toss everything in the crockpot in the morning, and by dinnertime, you’ll have the most luscious, bacon-studded potato soup that tastes like you’ve been stirring it all day. The cream cheese melts into dreamy silkiness, and those crispy bacon bits on top? Absolute perfection. Trust me, this soup will become your winter staple too.
Why You’ll Love This Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Oh friend, let me count the ways this soup will steal your heart! First off, that velvety texture from the cream cheese? It’s like a cozy blanket for your taste buds. And the best part? You literally dump everything in the slow cooker and forget about it. Here’s why you’ll be making this on repeat:
- Minimal prep – Just chop some potatoes and onions, then let the slow cooker work its magic
- Hands-off cooking – Perfect for busy days when you want homemade comfort without babysitting the stove
- Rich, smoky flavor – The bacon and cheddar create this incredible depth that’ll have everyone asking for seconds
- Creamy dreaminess – That melted cream cheese creates a luscious base that’s oh-so-satisfying
Seriously, this is the kind of recipe that makes you look like a kitchen rockstar with almost zero effort. My family goes wild for it every single time!
Ingredients for Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Okay, let’s talk ingredients – and I promise, nothing fancy here! This is the kind of recipe where you might already have most things in your fridge. Here’s exactly what you’ll need to make magic happen:
- 6 slices thick-cut bacon – cooked until crispy and crumbled (save that glorious grease for cooking eggs tomorrow!)
- 4 cups peeled and diced potatoes – I like Yukon Golds best, about 1/2-inch cubes so they cook evenly
- 1 small yellow onion – chopped fine (no one wants giant onion chunks in their soup)
- 3 cloves garlic – minced (fresh is best, but I won’t judge if you use the jarred stuff)
- 4 cups chicken broth – low-sodium lets you control the salt
- 8 oz block cream cheese – softened at room temperature (full-fat for maximum creaminess!)
- 1 cup shredded sharp cheddar – the sharper the better for flavor
- 1/2 tsp each salt & black pepper – adjust to taste later
- 1/2 tsp dried thyme – trust me, this little herb makes all the difference
See? Nothing crazy – just simple ingredients that transform into something spectacular. Now let’s get cooking!
How to Make Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Alright, let’s get this soup party started! The beauty of this recipe is how hands-off it is – just a few simple steps in the morning, and you’ll be rewarded with the most comforting soup come dinnertime. Here’s exactly how I make it:
Step 1: Cook and Prep the Bacon
First things first – let’s get that bacon nice and crispy! I like to cook mine in a skillet over medium heat until it’s golden brown (about 5-7 minutes). Drain it on paper towels, then chop or crumble it into bite-sized pieces. Don’t toss that bacon grease though – save it for roasting veggies or cooking eggs later!
Step 2: Combine Ingredients in the Slow Cooker
Now for the easy part – dump everything except the cheeses into your slow cooker. I layer my diced potatoes first, then sprinkle on the chopped onion and minced garlic. Pour the chicken broth over everything, and add the salt, pepper, and thyme. Give it a quick stir just to mix the seasonings in, then pop the lid on.
Step 3: Stir in Cheeses for Creaminess
After cooking on low for 6-7 hours (or high for 3-4), your potatoes should be fork-tender. Now for the magic! Cube your softened cream cheese and add it along with the shredded cheddar. Stir gently but thoroughly until all that cheesy goodness melts into the soup – this takes about 15 minutes. If you want it extra creamy, blend half the soup with an immersion blender before adding the bacon topping!
Tips for the Best Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, give me the recipe!” good. First, if you’ve got 5 extra minutes, sauté those onions and garlic in the bacon grease before adding them to the slow cooker – the flavor boost is unreal! And please, please use full-fat cream cheese – the low-fat stuff just doesn’t melt as smooth. If your soup gets too thick (it happens), just stir in a splash of warm broth to loosen it up. My secret? I always throw in an extra slice or two of bacon – because, well… bacon!
Ingredient Notes and Substitutions
Listen, I’m all about sticking to the original recipe – it’s perfect as is! But life happens, so here are my tested swaps when you’re in a pinch. Turkey bacon works if you must, though you’ll miss some smokiness. Low-fat cream cheese can substitute, but expect a slightly less creamy texture (I warned you!). Vegetarian? Use vegetable broth and skip the bacon (sob). For potatoes, russets work too, but Yukon Golds give that buttery richness. And if you’re out of thyme? A pinch of rosemary adds nice depth. See? Flexibility without sacrificing too much flavor!
Serving Suggestions for Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Oh, the fun part – dressing up this already amazing soup! I always serve mine with thick slices of crusty bread for dipping – that first tear-and-dunk moment is pure bliss. For toppings, go wild! My must-haves: extra crumbled bacon (duh), a dollop of sour cream, and fresh chives. A simple green salad on the side balances the richness perfectly. Sometimes I’ll even sprinkle on extra sharp cheddar because… well, cheese makes everything better!
Storage and Reheating Instructions
Here’s the beautiful thing about this soup – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the stovetop – just warm it gently over medium-low heat, stirring occasionally and adding a splash of broth if it’s thickened up too much. The microwave works too (I won’t tell!) – heat in 30-second bursts, stirring between each one. Want to freeze it? Portion into freezer-safe containers (leave about an inch of space) and it’ll keep beautifully for 2-3 months. Thaw overnight in the fridge before reheating!
Nutritional Information
Now, I’m no nutritionist – I just make delicious food! But for those who like to keep track, here’s the scoop on our cozy potato soup. Nutrition varies based on your ingredients and brands, but per serving (about 1 cup), you’re looking at roughly: 320 calories, 18g fat (9g saturated), 28g carbs (3g fiber), and 12g protein. Not bad for something that tastes like a warm hug, right? Just remember – those bacon bits and extra cheese toppings will add to these numbers (but oh, are they worth it!).
FAQs About Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Q1. Can I use frozen potatoes instead of fresh?
You bet! Frozen diced potatoes work in a pinch – no need to thaw them first. Just add them straight from the freezer to your slow cooker. They might release a bit more liquid, so you may want to reduce the broth by 1/2 cup. The texture will be slightly different, but still delicious on a chilly night!
Q2. How can I make my potato soup thicker?
If your soup turns out thinner than you’d like, here’s my go-to fix: Mash some of the cooked potatoes right in the pot with a fork or blend a portion with an immersion blender. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking. The cream cheese helps thicken it naturally too!
Q3. Can I make this soup vegetarian?
Absolutely! Just skip the bacon (I know, heartbreaking) and use vegetable broth instead of chicken broth. For that smoky flavor, try adding a teaspoon of smoked paprika or liquid smoke. The cream cheese and cheddar will still give you that rich, comforting texture we all love.
Q4. What’s the best way to soften cream cheese quickly?
Oops – forgot to take the cream cheese out of the fridge? No worries! Cut it into cubes and microwave at 50% power in 15-second bursts, checking after each one. Or place the sealed package in a bowl of warm water for 10-15 minutes. Just don’t let it get melty – you want it soft but still cool.
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Print
45-Minute Slow Cooker Potato Soup with Bacon & Cream Cheese
- Total Time: 6 hrs 15 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and comforting potato soup made easy in the slow cooker with bacon and cream cheese.
Ingredients
- 6 slices bacon, cooked and crumbled
- 4 cups peeled and diced potatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Cook bacon until crispy, then crumble and set aside.
- Combine potatoes, onion, garlic, chicken broth, salt, pepper, and thyme in the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Stir in cream cheese and cheddar cheese until melted and smooth.
- Blend half the soup for a creamier texture if desired.
- Top with crumbled bacon before serving.
Notes
- For extra flavor, sauté onions and garlic before adding to the slow cooker.
- Use full-fat cream cheese for the creamiest texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
