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Creamy slow cooker potato soup with tender potato chunks, crispy bacon, cheddar, green onions and sour cream in a ceramic bowl.

Creamy Slow Cooker Potato Soup with Bacon

An easy slow cooker potato soup made with tender russet potatoes, cream, cheddar, and crispy bacon for a thick and comforting family dinner.
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Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Soup
  • 2½ pounds russet potatoes peeled and cut into ¾-inch cubes
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • ½ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup freshly shredded sharp cheddar cheese
  • 8 slices thick-cut bacon cooked crisp and chopped
  • 2 tablespoons cornstarch optional
  • 2 tablespoons cold water optional
  • 3 green onions thinly sliced
  • Optional toppings
  • Additional shredded cheddar
  • Crispy bacon
  • Green onions
  • Sour cream
  • Black pepper

Method
 

  1. Add potatoes, onion, garlic, broth, butter, thyme, paprika, salt, and pepper to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are completely tender.
  3. Near the end of cooking, cook the bacon in a skillet until crisp. Drain and chop.
  4. Mash approximately one-third to one-half of the potatoes directly in the slow cooker.
  5. Stir in heavy cream and sour cream.
  6. Add shredded cheddar gradually and stir until melted.
  7. If a thicker soup is desired, whisk cornstarch with cold water and stir the slurry into the soup.
  8. Cover and cook on HIGH for another 15–20 minutes.
  9. Stir approximately half the crispy bacon into the soup.
  10. Taste and adjust salt and pepper.
  11. Ladle into bowls.
  12. Top with remaining bacon, cheddar, green onions, sour cream, and black pepper as desired.

Notes

  • Russet potatoes produce the creamiest, starchiest texture.
  • Yukon Gold potatoes may also be used.
  • Don't add the dairy at the beginning of slow cooking.
  • Mash only part of the potatoes to maintain texture.
  • The cornstarch slurry is optional.
  • Freshly shredded cheddar melts more smoothly than many packaged shredded cheeses.
  • Add bacon near the end to preserve its texture.
  • Taste before adding extra salt because bacon and cheese are naturally salty.
  • Refrigerate leftovers for up to 4 days.