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Potato Soup Recipe Crock Pot – Creamy & Easy Slow Cooker Soup

Potato Soup Recipe Crock Pot – Creamy & Easy Slow Cooker Soup

This creamy Crock Pot potato soup is made with tender potatoes, crispy bacon, cheddar cheese, and cream cheese. The slow cooker handles most of the work, making it an easy comfort-food dinner.
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Prep Time 20 minutes
Cook Time 8 hours
finishing Time 10 minutes
Total Time 8 hours 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 480 kcal

Ingredients
  

For the Soup

  • 2 1/2 pounds Russet potatoes peeled and cut into 1/2-inch cubes
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 6 slices bacon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 8 ounces cream cheese softened and cut into small cubes
  • 1 cup half-and-half
  • 1 1/2 cups shredded sharp cheddar cheese

For Serving

  • 1/2 cup shredded sharp cheddar cheese
  • 3 slices cooked bacon crumbled
  • 2 tablespoons sliced green onions

Instructions
 

  • Cook the bacon in a large skillet over medium heat for 7–9 minutes, until crisp. Transfer to a paper towel-lined plate. Reserve 6 slices for the soup and 3 slices for topping.
  • Add the cubed potatoes, onion, garlic, chicken broth, salt, pepper, and thyme to a 6-quart slow cooker.
  • Cover and cook on LOW for 7–8 hours, until the potatoes are very tender.
  • Remove about 2 cups of potatoes and broth from the slow cooker. Mash until mostly smooth, then return the mixture to the slow cooker.
  • Add the softened cream cheese and half-and-half. Stir gently until the cream cheese begins to melt.
  • Add the shredded cheddar and crumble 6 cooked bacon slices into the soup. Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until creamy and fully combined.
  • Stir and check the consistency. If the soup is too thick, add a small amount of warm chicken broth or milk.
  • Ladle into bowls and top with shredded cheddar, crumbled bacon, and sliced green onions.

Notes

  • For the best texture, don't mash all of the potatoes. Mashing only part of them thickens the broth while leaving tender potato pieces throughout the soup. Add the cream cheese, half-and-half, and cheddar near the end rather than cooking them for the full slow-cooker time.