Effortless Crockpot Potato Soup with Crispy Bacon & Cheddar
This effortless crockpot potato soup recipe delivers a comforting and hearty meal with minimal effort. Simply combine ingredients in a slow cooker, cook until tender, then mash and thicken for a creamy texture, and finish with crispy bacon and sharp cheddar cheese.
Equipment
- Slow cooker (6-quart or larger)
- Potato masher
- Whisk
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and diced into 1-inch pieces
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth or vegetable broth low-sodium recommended
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 1 cup milk whole or 2% recommended
- 0.5 cup heavy cream optional, for extra richness
Thickener
- 2 tbsp cornstarch
- 2 tbsp cold water mixed with cornstarch to create a slurry
Toppings
- Crispy Bacon Bits for topping
- Shredded Sharp Cheddar Cheese for topping
Instructions
Preparation
- Peel and dice potatoes, chop the onion, and mince the garlic. Place all these with chicken broth, dried thyme, and black pepper into the slow cooker.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
- Remove and mash about a cup of soup solids, then return them to the slow cooker to thicken the soup naturally.
- Stir in milk, heavy cream (if using), and the cornstarch slurry, whisking constantly to prevent lumps.
- Continue cooking on HIGH for 15-30 minutes until the soup thickens to your desired consistency; taste and adjust salt as needed.
Serving
- Ladle the hot soup into bowls and garnish generously with crispy bacon bits and shredded sharp cheddar cheese. Enjoy!
Notes
For a vegetarian option, use vegetable broth and omit the bacon. Adjust seasonings to your preference, especially if using a highly seasoned broth. For a smoother soup, an immersion blender can be used instead of mashing a portion of the solids. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. If the soup is too thick upon reheating, you can always thin it with a little more milk or broth.