Cozy Slow Cooker Creamy Potato Bacon Soup (Print version)
A rich slow cooker potato bacon soup with tender russet potatoes, smoky bacon, cream cheese, cheddar, and a thick spoonable broth.
# Ingredients:
For the soup base
01 -
10 slices bacon, cooked crisp and chopped, divided
02 -
3 lb (1.36 kg) russet potatoes, peeled and cut into 1/2-inch cubes
03 -
1 medium yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
4 cups (960 ml) low-sodium chicken broth
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon dried thyme
For the creamy finish
09 -
8 oz (225 g) cream cheese, softened and cubed
10 -
1 cup (115 g) shredded sharp cheddar cheese, plus more for serving
11 -
1 cup (240 ml) heavy cream
12 -
3 green onions, thinly sliced
# Instructions:
01 -
Cook the bacon in a skillet until crisp. Drain on paper towels, chop, and set aside about one-third for topping.
02 -
Add the potatoes, onion, garlic, chicken broth, salt, pepper, thyme, and the remaining chopped bacon to a 6-quart slow cooker. Stir to combine.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very tender and crush easily with a spoon.
04 -
Use a potato masher to mash about half of the potatoes directly in the slow cooker. Leave some chunks for a hearty texture.
05 -
Stir in the cubed cream cheese, shredded cheddar, and heavy cream. Cover and cook on high for 15-20 minutes, then stir until creamy and smooth.
06 -
Taste and adjust salt and pepper. Ladle into bowls and top with reserved bacon, green onions, and extra cheddar if desired.
# Good to know:
01 -
Use a 6-quart slow cooker for the best fit.
02 -
The soup thickens as it sits. Thin leftovers with broth or milk.
03 -
For a smoother soup, blend briefly with an immersion blender before adding the dairy.