Description

A rich, creamy, and indulgent potato soup made in a slow cooker with sharp cheddar cheese and crispy bacon. This forgiving recipe delivers restaurant-quality comfort food with minimal effort.

Ingredients

Scale

3 pounds Russet potatoes, peeled and diced into 1-inch cubes
2 medium yellow onions, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
12–14 slices thick-cut bacon, cooked until crisp and crumbled
3 cups sharp cheddar cheese, freshly shredded
2 tablespoons butter
1 teaspoon smoked paprika
Salt and black pepper to taste
Optional: 2-3 green onions, sliced; sour cream for topping; 2 cups chopped broccoli

Instructions

Cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble. Reserve half for topping.
In the same skillet, melt butter. Sauté diced onions for 3-4 minutes until soft and translucent. Add minced garlic in the last minute and cook until fragrant.
Add diced potatoes, sautéed onions, garlic, chicken broth, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
Remove the lid and mash approximately 1 cup of the cooked potatoes directly in the pot with a potato masher or fork to thicken the soup naturally.
Turn off the heat or switch to WARM. Stir in heavy cream and shredded cheddar cheese until melted and smooth.
Stir in the crumbled bacon (reserving some for garnish). Taste and adjust seasoning with salt and pepper.
Ladle into bowls and top with reserved bacon, sour cream, and sliced green onions. Serve immediately.

Notes

Use starchy Russet potatoes for natural thickening. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Do not boil the soup after adding cheese to prevent separation. For a vegetarian version, use vegetable broth and omit bacon, adding smoked paprika and liquid smoke for flavor. This soup does not freeze well due to the dairy; freeze the base without cheese and cream if necessary.

Prep Time: 20 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4
Sodium: 850
Fat: 28
Saturated Fat: 16
Carbohydrates: 35
Fiber: 3
Protein: 22

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