Crockpot Cheesy Bacon Potato Soup: Ultra-Cozy, Zero Fuss

This soup is the culinary equivalent of a warm blanket and a mic drop. Toss everything in a slow cooker, come back to a pot of silky, cheesy bliss with bacon on top like a VIP guest.

You’ll spend 15 minutes prepping and look like you ran a five-star kitchen. It’s hearty, wallet-friendly, and dangerously delicious—aka the kind of dinner people “swing by” for and mysteriously never leave.

Why This Recipe Works

• Set-it-and-forget-it: The crockpot coaxes maximum flavor from humble potatoes, onions, and broth without babysitting.
• Perfect texture: A quick mash or blend gives you creamy spoonfuls while still leaving tender potato bites for contrast.
• Bacon + cheese synergy: Smoky bacon crumbles and sharp cheddar melt into the soup, creating rich depth without weird thickeners.
• Balanced richness: A touch of cream at the end makes it luxurious without turning it heavy or gloopy.
• Meal-prep friendly: Reheats like a champ and thickens slightly for even better leftovers.

Crockpot Cheesy Bacon Potato Soup: Ultra-Cozy, Zero Fuss

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

480

kcal

Ingredients

• 6 cups russet or Yukon Gold potatoes, peeled and diced (about 2–2.5 lbs)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1 cup milk (whole or 2%)

• 1/2 cup heavy cream (or half-and-half)

• 8 oz sharp cheddar cheese, freshly shredded

• 6 slices thick-cut bacon, cooked crisp and crumbled (reserve 1–2 tbsp bacon fat)

• 2 tbsp unsalted butter

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• 1/4 tsp ground black pepper (plus more to taste)

• 1 tsp kosher salt (adjust to taste; broth varies)

• 2 tbsp cornstarch (optional, for extra thickening)

• 1/4 cup sour cream (optional, for tang)

• 2–3 scallions, thinly sliced (for garnish)

Step-by-Step Instructions

• Crisp the bacon: Cook bacon in a skillet until crunchy. Crumble and set aside. Reserve 1–2 tablespoons of bacon fat.
• Sauté aromatics (optional but clutch): In the bacon fat and butter, sauté diced onion 3–4 minutes until translucent. Add garlic and cook 30 seconds. Transfer to the crockpot. FYI, this step amplifies flavor big time.
• Load the crockpot: Add potatoes, sautéed onion/garlic, broth, smoked paprika, thyme, salt, and pepper. Stir.
• Slow cook: Cover and cook 6–8 hours on Low or 3–4 hours on High, until potatoes are tender and easily pierced.
• Blend to desired creaminess: Use a potato masher for chunky-creamy texture, or an immersion blender for smoother soup. Leave some chunks for character.
• Finish rich and cheesy: Whisk milk and heavy cream together. If you want thicker soup, dissolve cornstarch in 2 tbsp cold water and whisk in. Stir into the crockpot. Add shredded cheddar by handfuls, stirring until melted and silky.
• Season and brighten: Taste and adjust salt/pepper. Stir in sour cream if using for extra tang and body.
• Top like you mean it: Ladle into bowls. Sprinkle bacon crumbles and scallions over the top. Try not to brag. Or do.

Preservation Guide

• Fridge: Cool completely, then store in airtight containers up to 4 days.
  

  Soup will thicken; loosen with a splash of broth or milk when reheating.

• Freezer: Freeze up to 2 months. Dairy can separate slightly; reheat gently and whisk to bring it back.
  

  Add a little fresh cream or cheese to restore body if needed.

• Reheating: Warm on the stove over low-medium heat, stirring often. Avoid boiling to keep dairy smooth.

Wholesome Benefits

• Potatoes = potassium and fiber: They’re not just carbs; they help with satiety and electrolyte balance.
• Protein hit: Bacon and cheddar bring protein and satisfaction—key for a “one-bowl dinner.”
• Slow-cooker magic: Gentle heat preserves flavor and makes nutrient-dense, comforting meals easy on busy days.
• Customizable richness: Control the cream and cheese to fit your goals without losing flavor.

Nutrition Stats

Per serving (approximate): 480 calories; 24g fat; 15g saturated fat; 42g carbs; 3g fiber; 10g sugar; 22g protein; 980mg sodium.

Values will vary based on brands and exact portions.

What to Avoid

• Pre-shredded cheese: Anti-caking agents can make the soup grainy. Freshly shred for smooth melt.
• Over-salting early: Bacon and cheese add salt.
  

  Season at the end to avoid a salt bomb.

• Boiling after dairy: High heat can split the soup. Keep it gentle.
• Watery texture: Don’t skip the mash/blend step.
  

  It’s the secret to body without using a ton of thickeners.

Easy Swaps & Alternatives

• Lighter dairy: Use half-and-half instead of cream, or Greek yogurt in place of sour cream. Add yogurt off heat to prevent curdling.
• No bacon? Try turkey bacon or sautéed mushrooms for umami.
  

  A dash of liquid smoke helps mimic bacon vibes.

• Cheese twist: Swap cheddar for smoked gouda, pepper jack (spicy!), or a cheddar–Parmesan combo.
• Gluten-free: This recipe already is. If thickening, stick to cornstarch or a potato mash—no flour needed.
• Veggie broth: Use veggie broth and skip bacon for a vegetarian version; add white beans for protein.
• Extra veg: Stir in corn kernels, diced carrots, or chopped kale in the last 30 minutes for color and nutrients.

FAQ

Can I make this without a crockpot?

Yes.

Sauté onion and garlic in a Dutch oven, add potatoes and broth, simmer 20–25 minutes until tender, then mash/blend. Stir in dairy and cheese off heat and finish with bacon and scallions.

How do I keep the cheese from clumping?

Use freshly shredded cheese and add it gradually over low heat, stirring constantly.

Avoid boiling after cheese goes in—gentle heat equals velvety melt.

What potatoes work best?

Yukon Golds hold shape and get creamy; russets break down more and make the soup thicker. Either works—choose based on your preferred texture.

Can I prep this the night before?

Yes.

Dice potatoes and store submerged in cold water in the fridge to prevent browning. In the morning, drain, add to the crockpot with aromatics and broth, and proceed.

How do I make it spicier?

Add 1–2 minced chipotles in adobo, a pinch of cayenne, or swap in pepper jack.

A drizzle of hot sauce at the table doesn’t hurt either.

Why did my soup separate when reheating?

It likely got too hot. Reheat low and slow, whisking as it warms.

Add a splash of milk or cream to bring it back together, and avoid boiling.

To Sum It Up

This Cheesy Bacon Potato Soup (Crockpot) is the comfort food shortcut you’ll flex on weeknights and game days alike. Minimal prep, big flavor, and that silky, cheesy finish everyone obsesses over.

Keep it classic, or tweak it with your favorite swaps—either way, it’s a bowl of pure cozy that never misses. IMO, this is how you win dinner without breaking a sweat.