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Crockpot Cheesy Potato Soup with Bacon

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 6-7 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional, for extra flavor)
  • ½ tsp dried thyme (optional)
  • For Garnish:
  • Additional shredded cheddar cheese
  • Crumbled bacon
  • Chopped green onions or chives
  • Sour cream (optional)

Instructions
 

  • Step 1: Prepare Ingredients: Peel and dice potatoes into bite-sized pieces. Dice onion and mince garlic. Cook bacon until crispy, then crumble and set aside.
  • Step 2: Assemble in Crockpot: Place diced potatoes, onion, and garlic in the crockpot. Pour in chicken broth and season with salt, black pepper, smoked paprika, and thyme. Stir to combine.
  • Step 3: Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until potatoes are tender.
  • Step 4: Make the Soup Creamy: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes to form a roux. Gradually whisk in heavy cream until smooth. Add shredded cheddar cheese and stir until melted and creamy.
  • Step 5: Combine and Finish: Slowly stir the cheese mixture into the crockpot with potatoes. Add half of the crumbled bacon. Stir well and cook for an additional 15-20 minutes on low to heat through.