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Creamy Crockpot Potato Soup with Bacon and Cheddar

Crockpot Potato Soup - featured image
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A rich, velvety slow cooker potato soup featuring crispy bacon, sharp cheddar cheese, and buttery potatoes. This comforting dish is easy to make, naturally gluten-free, and perfect for chilly nights.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 lb thick-cut bacon
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup heavy cream
  • 4 cups low-sodium chicken broth
  • 2 large yellow onions, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 1 bunch green onions, sliced for garnish
  • Salt and black pepper to taste

Instructions

  1. Peel and dice the Russet potatoes into 1-inch cubes. Reserve about one cup of the diced potatoes for later.
  2. In a large skillet over medium heat, cook the bacon until crisp. Remove bacon and drain on paper towels, leaving about two tablespoons of fat in the pan.
  3. Add butter to the bacon fat in the skillet. Once melted, add the diced yellow onions and cook until translucent and soft (about 5 minutes). Add minced garlic and cook for one more minute until fragrant.
  4. Transfer the onion and garlic mixture into a 6-quart slow cooker. Add the remaining diced potatoes, chicken broth, salt, and black pepper. Stir to combine.
  5. Cover and cook on low for 6 to 7 hours, or on high for 3-4 hours, until potatoes are fork-tender.
  6. About 30 minutes before serving, mash some of the potatoes directly in the pot using a masher or immersion blender to thicken the soup naturally.
  7. Stir in the heavy cream and shredded cheddar cheese. Stir constantly until the cheese is melted and the soup is smooth. Do not boil vigorously.
  8. Stir in half of the crispy bacon. Ladle into bowls and top with the remaining bacon and sliced green onions. Serve immediately.

Notes

Grate your own cheese to prevent clumping caused by anti-caking agents in pre-shredded cheese. Add dairy and cheese in the last 30 minutes of cooking to prevent separation. If the soup is too thick, add a splash of broth; if too thin, cook uncovered for 30 minutes. For a vegetarian version, use vegetable broth and substitute bacon with smoked paprika and mushrooms.

Nutrition

Keywords: potato soup, crockpot soup, slow cooker recipes, bacon cheddar soup, comfort food, creamy soup, gluten-free soup, winter recipes

Find it online: https://cooksyla.com/creamy-crockpot-potato-soup-with-bacon-and-cheddar/