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Creamy Crockpot Potato Soup with Bacon – Easy 5-Ingredient Recipe

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This creamy crockpot potato soup with bacon is a simple, 5-ingredient recipe that delivers velvety texture and smoky richness without any fuss. Perfect for busy days, it’s a comforting meal that reheats beautifully and pleases everyone.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 8 slices thick-cut bacon, chopped
  • 8 ounces cream cheese, softened and cubed
  • 4 cups chicken broth (low-sodium recommended)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional garnishes: shredded cheddar cheese, sliced green onions, sour cream, extra crispy bacon bits

Instructions

  1. Cook the bacon: Place chopped bacon in a cold skillet. Turn heat to medium and cook, stirring occasionally, until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons bacon fat if desired.
  2. Prep the potatoes: Peel and dice russet potatoes into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  3. Layer in the slow cooker: Add diced potatoes to a 6-quart slow cooker. Pour in chicken broth (liquid should barely cover potatoes). Season with salt and pepper. Do not add cream cheese yet.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender and starting to break apart. Avoid lifting the lid during cooking.
  5. Add cream cheese: Turn off slow cooker or switch to WARM. Add softened, cubed cream cheese. Stir gently until fully melted and incorporated. Soup will thicken as cream cheese emulsifies.
  6. Mash slightly (optional): Use a potato masher to gently mash some potatoes for a thicker texture, leaving chunks. For smooth soup, use an immersion blender carefully.
  7. Finish and serve: Stir in half the cooked bacon bits. Adjust seasoning with salt and pepper. Ladle into bowls and top with reserved bacon, cheddar cheese, green onions, and sour cream if desired.

Notes

For best results, use full-fat cream cheese at room temperature to avoid clumping. Start with minimal liquid as potatoes release water. Season at the end to account for salt from bacon and broth. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat with a splash of broth or milk.

Nutrition

Keywords: creamy potato soup, crockpot potato soup, bacon potato soup, easy slow cooker soup, 5-ingredient soup, comfort food, gluten-free soup

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