Bacon Cheddar Potato Soup
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Bacon Cheddar Potato Soup
Savor the ultimate comfort food with this crockpot loaded baked potato soup, crafted from scratch using simple, wholesome ingredients. It delivers the rich, creamy flavor profile of a classic baked potato in a convenient slow cooker format. This hearty soup is perfect for busy weeknights or casual weekend gatherings, requiring minimal hands-on time for maximum comforting results.
My love for this particular bowl of comfort began on a particularly crisp autumn afternoon. I wanted to recreate the magic of a fully-loaded baked potato in a form that could warm a crowd with minimal fuss. The slow cooker was my obvious ally. The aroma of bacon, potatoes, and onion melding together for hours reminds me of hearty family dinners where the main goal is simply to enjoy good food and good company.
This soup has since become a staple for potlucks and cozy nights in. It pairs wonderfully with a simple green salad or a slice of crusty bread for dipping. For a truly memorable meal, consider serving it alongside my famously rich cheesy garlic bliss bread or a lighter option like this vibrant potato salad for a delightful contrast.
Why This Soup Belongs on Your Table
- Effortless Slow Cooker Convenience: Simply combine the main ingredients and let the crockpot do the work, freeing up your time.
- Deep, From-Scratch Flavor: Using a homemade roux and real cheese creates a creamier, more flavorful base than any canned soup.
- Crowd-Pleasing Comfort: The classic combination of potato, cheese, and bacon is a guaranteed hit with both kids and adults.
- Perfect for Make-Ahead Meals: This soup stores and reheats beautifully, making it an ideal option for weekly meal prep.
What You’ll Need for Perfect Crockpot Potato Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Bacon: Chopped and rendered until crisp, it provides a smoky base flavor and a crunchy topping.
- Russet Potatoes: Peeled and diced, their high starch content helps thicken the soup naturally as they cook.
- Yellow Onion: Finely chopped to melt into the broth, offering a subtle savory sweetness.
- Chicken Broth: Forms the liquid foundation of the soup, using a quality broth enhances the overall taste.
- Unsalted Butter & All-Purpose Flour: Melted together to create a roux, which is essential for thickening the creamy sauce.
- Heavy Cream: Added to the roux for a luxuriously rich and smooth texture.
- Garlic Powder & Black Pepper: Simple seasonings that complement the other ingredients without overpowering them.
- Sharp Cheddar Cheese: Shredded freshly for best melting, it gives the soup its signature cheesy flavor.
- Sour Cream & Green Onions: Used as fresh, cool garnishes to balance the richness of the hot soup.
Crockpot Loaded Baked Potato Soup
Creamy crockpot loaded baked potato soup with crispy bacon, cheddar cheese, and fresh green onions. Easy slow cooker recipe ready in 4 hours – perfect comfort food!
Equipment
- skillet
- slow cooker
- saucepan
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 6 slices bacon chopped
- 3 pounds russet potatoes peeled and diced into 1/2-inch cubes
- 1 medium yellow onion finely chopped
- 4 cups chicken broth
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese shredded
- 1/2 cup sour cream
- 3 green onions thinly sliced
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp, which should take about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the bacon drippings in the skillet.
- Combine the diced potatoes, chopped onion, chicken broth, and reserved bacon drippings in the bowl of a 6-quart slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, until the potatoes are very tender.
- About 30 minutes before the soup is finished cooking, prepare the roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly and golden, creating a smooth paste.
- Gradually whisk the heavy cream into the roux until the mixture is completely smooth and begins to thicken slightly, which should take about 3-4 minutes. Stir in the garlic powder and black pepper.
- Carefully pour the cream mixture into the slow cooker with the cooked potatoes and broth. Add the shredded cheddar cheese and stir until the cheese is fully melted and the soup is well-combined and creamy.
- Ladle the hot soup into bowls and top each serving with a dollop of sour cream, a generous sprinkle of the reserved crispy bacon, and a scattering of sliced green onions.
Notes
Reserve the bacon drippings for maximum flavor. Soup can be cooked on LOW for 8 hours if you prefer.
Delicious Ways to Customize Your Soup
- Cheesier Version: Add a cup of pepper jack or gouda along with the cheddar for a more complex flavor.
- Vegetarian Adaptation: Omit the bacon, use vegetable broth, and add a splash of liquid smoke for a similar depth.
- Loaded with Protein: Stir in two cups of diced, cooked chicken along with the cream mixture for a heartier meal.
My Pro Tips for Creamy Soup Success
- Dice Evenly: Cut the potatoes into uniform half-inch cubes so they all become tender at the same rate during cooking.
- Don’t Skip the Roux: Whisk the flour and butter constantly for a full minute to cook out the raw flour taste before adding cream. For another recipe that uses a fantastic roux, check out my creamy mac and cheese.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy; a block shredded fresh melts much smoother.
- Adjust Consistency: If the soup is thicker than you prefer, gently whisk in a little extra broth or cream until it reaches your desired texture.
How to Store and Reheat Your Leftovers
- Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: This soup freezes well for up to 3 months. Store in a freezer-safe container, leaving some space for expansion. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or cream to loosen it up.
- Make-Ahead Tip: You can chop the potatoes and onions a day in advance. Store them submerged in water in the refrigerator to prevent browning. This makes the final assembly incredibly quick. For more hearty make-ahead ideas, try my classic beef stew.
Frequently Asked Questions
Can I make crockpot loaded baked potato soup without heavy cream?
Yes, you can substitute the heavy cream with half-and-half or whole milk for a lighter version. The soup will be slightly less rich, but still delicious. Be careful not to boil the soup after adding milk to prevent curdling.
How long does it take to cook potato soup in a crockpot on low?
When cooked on the LOW setting, this potato soup typically takes about 8 hours for the potatoes to become perfectly tender. I recommend checking them at the 7-hour mark to ensure they don’t become mushy.
Can I put raw potatoes in slow cooker soup?
Absolutely. The slow cooker is designed to cook raw potatoes perfectly. Dicing them to a consistent size ensures they all cook through evenly in the broth over the several-hour cooking time.
Why is my potato soup gluey?
A gluey texture often results from overworking the potatoes. For a creamy but not gluey soup, avoid using a blender or food processor. The starch released from the potatoes as they simmer, combined with the roux, should provide a smooth consistency.
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Make This Easy Crockpot Soup Tonight
With its incredibly creamy texture and beloved loaded baked potato flavor, this soup is the epitome of effortless comfort. It’s the perfect solution for a satisfying meal that practically cooks itself. I hope this crockpot loaded baked potato soup becomes a cherished recipe in your home, bringing warmth and delight to your table with every spoonful.
