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Easy Crockpot Potato Soup with Bacon and Cheddar

A close-up of a bowl of creamy easy crockpot potato soup topped generously with shredded cheddar cheese and crispy bacon bits.

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Make this creamy, hearty potato soup with minimal effort in your slow cooker. It is a perfect comfort food for busy weeknights.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup milk or half-and-half
  • 8 oz cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese, for topping

Instructions

  1. Place the diced potatoes and chopped onion into the basin of your slow cooker.
  2. Pour the chicken broth over the potatoes and onions.
  3. Add the cream of chicken soup, cream of celery soup, salt, pepper, and garlic powder to the slow cooker. Stir gently to combine the ingredients.
  4. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
  5. Once the potatoes are soft, stir in the milk and the cubed cream cheese until the cheese melts and the soup becomes creamy.
  6. Stir in 1 cup of shredded cheddar cheese and the crumbled bacon until the cheese is fully melted. Do not let the soup boil after adding the dairy.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Serve the easy crockpot potato soup hot, topped with the remaining shredded cheddar cheese and extra bacon bits.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the final dairy ingredients.
  • If you prefer a smoother texture, use an immersion blender carefully in the slow cooker to break down some of the potatoes after they are tender.
  • This recipe works well as a dump and go soup recipe for busy nights.

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