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Creamy Crockpot Potato Soup with Bacon & Chives (Easy Recipe)

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A comforting, creamy potato soup made in the slow cooker with bacon, chives, and simple ingredients. Perfect for busy weeknights, this set-it-and-forget-it recipe delivers rich flavor without complicated techniques.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced (about 6–7 medium potatoes)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter (half a stick)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 8 slices bacon (about 8 ounces), cooked and crumbled
  • ¼ cup fresh chives, chopped
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet, then turn heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon drippings in the skillet. Once cool, crumble or chop the bacon.
  2. Sauté the aromatics: Add butter to the skillet with reserved bacon drippings. Heat over medium until melted and sizzling. Add diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown. Add minced garlic and cook for 30-60 seconds until fragrant.
  3. Prep the potatoes: While onions cook, peel and dice potatoes into ½-inch cubes. Rinse in cold water and drain well to remove excess starch.
  4. Build the soup in the crockpot: Transfer sautéed onions and garlic to a 6-quart slow cooker. Add diced potatoes, chicken broth, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine. Liquid should just cover potatoes; add more broth or water if needed.
  5. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender and starting to break apart.
  6. Add the cream: About 15 minutes before serving, stir in the heavy cream. Let warm through on low heat for 10-15 minutes. Do not add cream earlier to prevent curdling.
  7. Adjust and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and top with crumbled bacon, fresh chives, and shredded cheddar cheese if using. Serve immediately.

Notes

For a thicker soup, mash some potatoes against the side of the crockpot before adding cream. Add dairy at the end and ensure cream is at room temperature to prevent curdling. If freezing, freeze before adding cream. For a vegetarian version, use vegetable broth and omit bacon; add ½ teaspoon smoked paprika and a dash of liquid smoke. For a dairy-free version, use full-fat coconut milk and vegan butter.

Nutrition

Keywords: crockpot potato soup, creamy potato soup, slow cooker potato soup, bacon potato soup, easy potato soup, comfort food, gluten-free potato soup

Find it online: https://twinkletaste.com/creamy-crockpot-potato-soup-with-bacon-and-chives-easy-recipe/