Slow Cooker Creamy Potato Bacon Soup

There’s something magical about coming home on a cold winter day to the aroma of creamy potato bacon soup slowly bubbling away in the kitchen. This recipe is more than just a meal—it’s a warm hug in a bowl. Inspired by my American grandmother’s hearty cooking, this dish quickly became a staple in our family during the frosty months. Whether it was after snowball fights or before movie nights, a big bowl of this soup was always the cure for chilly bones and hungry bellies.

Today, I’m sharing with you our family-favorite slow cooker creamy potato bacon soup recipe—easy to prepare, incredibly satisfying, and made with simple ingredients that are likely already in your kitchen.

Why You’ll Love This Creamy Potato Bacon Soup

• Hands-off cooking: The slow cooker does most of the work.
• Rich and hearty: Creamy texture, smoky bacon, and tender potatoes in every bite.
• Family-sized: Makes enough for 6 generous servings.
• Winter perfection: A cozy, soul-warming dish for cold days.

Ingredients

Here’s everything you need to make this luscious soup:

• 6 slices of thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 6 medium russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Fresh chives or green onions, for garnish

Instructions

Step 1: Prepare the Base

1. Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
2. In the same skillet, sauté the diced onions and garlic in the bacon drippings until translucent—about 3-4 minutes.

Step 2: Layer in the Slow Cooker

3. In your slow cooker, add:
   • Diced potatoes
   • Cooked onions and garlic
   • Half of the crispy bacon (save the rest for topping)
   • Chicken broth
   • Salt, pepper, and paprika
4. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.

Step 3: Make the Cream Sauce

5. About 30 minutes before the soup is done, make a simple roux:
   • Melt butter in a saucepan.
   • Whisk in flour to create a paste.
   • Gradually whisk in the milk and heavy cream.
   • Simmer until thickened—about 5-7 minutes.

Step 4: Creamify and Finish

6. Add the cream mixture and cheddar cheese to the slow cooker.
7. Stir well and let cook on low for another 30 minutes.
8. Adjust seasoning as needed.

How to Serve It

Ladle the hot, velvety soup into bowls, and top with:

• Reserved crispy bacon
• A sprinkle of shredded cheese
• Chopped chives or green onions

Serve with a slice of crusty sourdough or a warm biscuit.

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: This soup freezes beautifully (just avoid adding the dairy before freezing; add it when reheating).
• Reheat: Warm over low heat on the stove, adding a splash of milk if needed.

Reader’s Note:

If you’re looking to make this creamy potato bacon soup vegetarian, skip the bacon and use veggie broth. Add smoked paprika for a little extra depth of flavor.

Other Comforting Recipes You’ll Love

• Easy Homemade Chicken and Dumplings
• Classic Mac and Cheese Bake
• Creamy Broccoli Cheddar Soup
• Rustic Beef Stew

Final Thoughts

This slow cooker creamy potato bacon soup brings the kind of joy only a hearty winter meal can deliver. It’s cozy, creamy, and packed with love—just like Grandma used to make. So pull out that slow cooker, grab your coziest sweater, and let this recipe warm your home and your heart.