Bacon potato soup is one of those deeply comforting dishes that shows up in some form in nearly every potato-growing culture, from rustic European farmhouse kitchens to modern American diners. This slow cooker version leans into that Midwestern love of hearty, stick-to-your-ribs fare, but with the ease of a set-it-and-forget-it method. Potatoes simmer low and slow until they’re velvety, the bacon lends a smoky backbone, and a gentle splash of dairy at the end brings everything together into a creamy bowl you’ll want on repeat all fall and winter. It’s the kind of soup you make when you want dinner to feel cozy and satisfying, but you don’t have time to hover over the stove.
This soup is wonderfully filling on its own, but it really shines when paired with something that adds a bit of contrast. A crisp green salad with a tangy vinaigrette helps cut through the richness and keeps the meal feeling balanced. A warm, crusty baguette or a pan of simple cornbread is perfect for swiping through the bowl and catching every last bit of soup. If you’d like more protein on the table, serve it alongside roasted chicken or a simple grilled sausage. For a casual, pub-style spread, set out toppings—extra shredded cheese, sliced green onions, sour cream, and crumbled bacon—so everyone can customize their bowl just the way they like it.Slow Cooker Bacon Potato SoupServings: 6
Ingredients6 slices thick-cut bacon, chopped2 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes1 medium yellow onion, finely chopped2 medium carrots, peeled and diced2 celery stalks, diced3 cloves garlic, minced4 cups low-sodium chicken broth1 cup water (optional, for a thinner soup)1 teaspoon kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper1/2 teaspoon smoked paprika (optional, for extra smokiness)1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves1 bay leaf1 cup heavy cream or half-and-half1 cup shredded sharp cheddar cheese, plus more for serving2 tablespoons unsalted butter (optional, for extra richness)2 tablespoons chopped fresh chives or green onions, for garnishSour cream, for serving (optional)Directions
In a skillet over medium heat, cook the chopped bacon until it is crisp and the fat has rendered, 8–10 minutes. Transfer the cooked bacon to a paper towel–lined plate to drain, reserving about 1–2 tablespoons of the bacon fat in the skillet.In the same skillet with the bacon fat, sauté the chopped onion, carrots, and celery over medium heat until they begin to soften and the onions turn translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant. This quick sauté builds flavor before everything goes into the slow cooker.Place the cubed potatoes into the slow cooker. Add the sautéed onion, carrot, celery, and garlic mixture on top. Stir in the cooked bacon, reserving a small handful if you’d like some for garnish.
Pour in the chicken broth and, if using, the water. Add the salt, pepper, smoked paprika (if using), thyme, and bay leaf. Stir gently to combine, making sure the potatoes are mostly submerged in the liquid.Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and starting to break down around the edges.Once the potatoes are tender, remove the bay leaf. Using a potato masher, mash some of the potatoes directly in the slow cooker until the soup thickens to your liking, leaving some chunks for texture. Alternatively, you can use an immersion blender to partially blend the soup, pulsing in short bursts.Stir in the heavy cream or half-and-half, the shredded cheddar cheese, and the butter (if using). Cover and cook on LOW for an additional 15–20 minutes, just until the cheese is melted and the soup is heated through. Taste and adjust seasoning with more salt and pepper as needed.
Ladle the soup into bowls and garnish with extra shredded cheddar, reserved bacon, and chopped chives or green onions. Add a dollop of sour cream if you like a loaded-baked-potato effect. Serve hot.Variations & TipsFor a lighter version, you can swap the heavy cream for whole milk or evaporated milk and use turkey bacon instead of pork bacon; the soup will still be satisfying, just a bit less rich. If you prefer a completely smooth texture, fully blend the soup with an immersion blender before adding the dairy and cheese. To make it more of a one-bowl meal, stir in 1–2 cups of diced ham or cooked shredded chicken during the last 30 minutes of cooking. Yukon Gold potatoes give a naturally creamy texture and hold their shape a bit better than russets, while russets will break down more and create a thicker, almost chowder-like consistency—choose based on your preferred texture. You can also introduce different flavor profiles: a pinch of cayenne or a diced jalapeño will add gentle heat, while swapping cheddar for smoked Gouda or Gruyère will give the soup a more pronounced, nuanced smokiness. If you need to make this ahead, the soup holds well on the warm setting for an hour or two; just wait to add the dairy and cheese until closer to serving time to prevent curdling and maintain a silky texture.
