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Easy Slow Cooker Potato Soup with Bacon and Chives

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A creamy, comforting slow cooker potato soup loaded with crispy bacon and fresh chives. This hands-off recipe is perfect for busy weeknights and delivers rich, savory flavor with minimal effort.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into ½-inch cubes
  • 1 pound bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup fresh chives, chopped (plus more for garnish)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional garnishes: shredded cheddar cheese, sour cream, extra crispy bacon bits, fresh chives

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the skillet.
  2. Add the diced onion to the skillet with the bacon fat and cook over medium heat until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Place the diced potatoes in the bottom of a 6-quart slow cooker. Top with the sautéed onion and garlic mixture. Pour the chicken broth over everything and stir gently. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until the roux is lightly golden and smells nutty.
  6. Slowly whisk the whole milk into the roux, a little at a time, until smooth. Continue cooking and whisking until the mixture thickens, about 2-3 minutes.
  7. Pour the milk mixture into the slow cooker and stir well. Let cook on high for another 15-20 minutes until the soup has thickened. For a chunkier soup, gently mash some potatoes with a potato masher; for a smoother texture, use an immersion blender for a few quick pulses.
  8. Stir in the chopped fresh chives. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with reserved crispy bacon, extra chives, and any desired garnishes. Serve hot.

Notes

For a vegetarian version, skip the bacon and use 2 tablespoons olive oil or butter to sauté the onions and garlic, and use vegetable broth. Add ½ teaspoon smoked paprika and a dash of liquid smoke for smoky flavor. For a dairy-free version, use unsweetened oat milk or full-fat canned coconut milk and a dairy-free butter substitute. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker potato soup, bacon potato soup, chives, easy potato soup, comfort food, slow cooker soup

Find it online: https://lolaspoon.com/easy-slow-cooker-potato-soup-with-bacon-and-chives/