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Best Easy Crockpot Potato Soup with Bacon

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This cozy crockpot potato soup with bacon and chives is the laziest thing I make all week. It’s creamy, comforting, and requires only 15 minutes of active prep.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds Russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh chives, finely chopped
  • Salt and black pepper to taste
  • Optional garnishes: extra crumbled bacon, shredded cheddar cheese, sour cream, more chives

Instructions

  1. Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of rendered fat in the skillet.
  2. Sauté the aromatics: Add the diced onion to the skillet with the bacon fat. Cook over medium heat for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute, until fragrant. Scrape the bottom of the pan to release any browned bits. Transfer the onion and garlic to the crockpot.
  3. Add the potatoes and broth: Place the diced potatoes in the crockpot on top of the onion mixture. Pour in the chicken broth. The liquid should almost cover the potatoes—if it doesn’t, add a little water or more broth. Stir gently to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  4. Partial blend: Once the potatoes are tender, use an immersion blender to puree about half of the soup right in the crockpot. Pulse 4-5 times, leaving plenty of chunky potato pieces. If using a potato masher, mash about half the potatoes directly in the pot.
  5. Add the cream and butter: Stir in the heavy cream and butter. Let it cook on low for another 15-20 minutes, until heated through. Do not boil after adding the cream.
  6. Season and finish: Taste the soup and add salt and pepper as needed. Stir in half the cooked bacon and half the chives, reserving the rest for garnish.
  7. Serve immediately: Ladle the soup into bowls. Top with the reserved bacon and chives, plus any other garnishes you like. Serve hot.

Notes

For a dairy-free option, use full-fat coconut milk instead of heavy cream and omit the butter. For a vegetarian version, omit the bacon and use vegetable broth; sauté the onion in 2 tablespoons of butter or olive oil and add 1/2 teaspoon of smoked paprika for smoky flavor. To prevent cream from curdling, add it at the very end and do not let the soup boil after adding. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, bacon potato soup, easy potato soup, comfort food, winter soup

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