Crock-Pot Potato Soup with Bacon and Cheddar Recipe
This Crock-Pot Potato Soup is a cozy, creamy slow cooker recipe featuring russet potatoes, crispy bacon, and sharp white cheddar cheese. It's an easy-to-prep, naturally gluten-free comforting soup that simmers low and slow for a rich, hearty meal perfect for fall or winter evenings.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Soup Base
- 6 slices thick-cut bacon, diced
- 3 tablespoons salted butter
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 pounds russet potatoes, peeled and diced into 1-inch pieces
- 4 cups chicken stock
- 1 cup whole milk
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly cracked black pepper, plus more to taste
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- 1 ½ cups shredded sharp white cheddar cheese
For Serving (Optional)
- Sour cream
- 4 green onions, sliced
Instructions
- Cook the bacon: Heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, about 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 tablespoons of bacon fat in the skillet. Store the bacon in an airtight container in the refrigerator for later use.
- Sauté the aromatics: Add the butter to the reserved bacon fat in the skillet. Once the butter begins to bubble, add the chopped onion and cook, stirring frequently, until translucent, approximately 5 minutes. Add the minced garlic and cook for about 1 minute more until fragrant.
- Combine ingredients in slow cooker: In a 7-quart slow cooker, add the diced potatoes, sautéed onion and garlic mixture, chicken stock, and whole milk. Season with sea salt, freshly cracked black pepper, and ground nutmeg. Stir well to combine all ingredients.
- Cook the soup: Cover the slow cooker and cook the soup on HIGH for 4 hours or on LOW for 8 hours, until the potatoes are tender and the flavors are well melded.
- Finish the soup: Once cooked, stir in the heavy cream and shredded sharp white cheddar cheese until the cheese has melted and the soup is creamy. Adjust seasoning with additional salt and pepper if desired.
- Serve: Ladle the soup into bowls and garnish with reserved crispy bacon, a dollop of sour cream, and sliced green onions if using. Serve warm for a comforting meal.
Notes
- For a thicker consistency, mash some of the potatoes in the slow cooker before adding the cream and cheese.
- You can substitute vegetable broth and omit bacon for a vegetarian version (omit bacon and use vegetable stock).
- To make the soup dairy-free, substitute the milk, butter, cream, and cheese with plant-based alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
