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Creamy Crockpot Potato Soup with Bacon

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A comforting, velvety slow-cooker potato soup made with crispy bacon, Yukon Gold potatoes, and heavy cream. This easy 5-ingredient dinner is perfect for cold nights and requires minimal prep.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
  • 8–10 strips thick-cut bacon, cooked crispy and crumbled (reserve 1 tbsp fat)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Fresh chives or parsley for garnish

Instructions

  1. Cook bacon in a large skillet over medium heat until crispy (8-10 minutes). Remove with a slotted spoon and drain on paper towels, leaving 1 tablespoon of fat in the pan.
  2. Add diced onion to the hot bacon fat and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Transfer the onion and garlic mixture to a 6-quart slow cooker.
  4. Add diced potatoes, dried thyme, black pepper, and chicken broth to the slow cooker. Stir to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  6. Stir in heavy cream. For a thicker soup, mash some potatoes against the side of the pot with a masher or whisk.
  7. Taste and adjust seasoning with salt if needed.
  8. Ladle into bowls, top with reserved crumbled bacon and fresh herbs, and serve immediately.

Notes

Add heavy cream in the last 30 minutes of cooking to prevent curdling. If the soup is too thin, mash more potatoes or use a cornstarch slurry. For a vegetarian version, substitute vegetable broth and omit bacon (add mushrooms for umami). For a lighter option, use half-and-half or milk instead of heavy cream.

Nutrition

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

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