When the weather turns chilly, nothing beats the comfort of a steaming bowl of creamy potato soup loaded with crispy bacon. This slow cooker version delivers all the cozy flavors you crave with minimal hands-on effort.
The magic happens as tender potatoes slowly simmer with aromatics, creating a naturally thick and creamy base that’s enriched with a touch of heavy cream and crowned with crispy bacon pieces. It’s the kind of soup that makes you want to curl up on the couch with a warm blanket.
Why You’ll Love This
- Set-it-and-forget-it convenience with your slow cooker
- Naturally thick and creamy without flour or cornstarch
- Make ahead friendly – tastes even better the next day
- Customizable toppings for the whole family
- Perfect for meal prep and freezer-friendly
Ingredients
- 6 large russet potatoes, peeled and diced
- 8 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 green onions, sliced (for garnish)
Instructions
- Cook bacon in a skillet until crispy. Set aside, reserving 2 tablespoons of drippings.
- Add potatoes, onion, garlic, and thyme to the slow cooker.
- Pour in chicken broth and bacon drippings. Cook on low for 6-8 hours.
- Mash some potatoes against the side of the pot to thicken.
- Stir in heavy cream and half the bacon. Cook 15 minutes more.
- Season with salt and pepper to taste.
- Serve topped with remaining bacon and green onions.
Tips & Variations
- Substitute half-and-half for heavy cream for a lighter version
- Add diced carrots and celery for extra vegetables
- Use an immersion blender for an extra smooth texture
- Make it loaded by adding shredded cheese and sour cream
- For extra richness, add a pat of butter before serving
Serving Suggestions
Serve this hearty soup with crusty bread or warm dinner rolls for dipping. A simple side salad with vinaigrette helps balance the richness. For an extra special touch, offer additional toppings like shredded cheddar cheese, sour cream, or extra bacon bits.
Notes
- Stores well in the refrigerator for up to 4 days
- Freezes well for up to 3 months in airtight containers
- Reheat gently, adding milk or broth to thin if needed
FAQs
- Can I make this soup without bacon? Yes, simply omit the bacon and use butter or olive oil for sautéing.
- Why is my soup too thick? Add more broth or cream until desired consistency is reached.
- Can I use different potatoes? Yes, but russets work best for their starchy, creamy texture.
- Is this gluten-free? Yes, this recipe is naturally gluten-free as written.
Ingredients
- 6 large russet potatoes, peeled and diced
- 8 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 green onions, sliced (for garnish)
Steps
- Cook bacon in a skillet until crispy. Set aside, reserving 2 tablespoons of drippings.
- Add potatoes, onion, garlic, and thyme to the slow cooker.
- Pour in chicken broth and bacon drippings. Cook on low for 6-8 hours.
- Mash some potatoes against the side of the pot to thicken.
- Stir in heavy cream and half the bacon. Cook 15 minutes more.
- Season with salt and pepper to taste.
- Serve topped with remaining bacon and green onions.
Notes
- Stores well in the refrigerator for up to 4 days
- Freezes well for up to 3 months in airtight containers
- Reheat gently, adding milk or broth to thin if needed
